Le Carré du Palais

• ★★★★★

  We stopped in at Le Carré du Palais by accident, as we were passing by on a hot day. We were not that hungry but shared a risotto dish and had a couple of cold beer. The food tasted so good, and what we saw being sent to the nearby tables looked so awesome that we booked a dinner reservation for that night. Returned at 7:30, sat on the same terrace in front of the Palace of the Popes, and had an absolutely astounding meal. Service was great, and the pace of the evening was relaxed. Highly recommend this restaurant.

  Daryl Wiebe · 4 months ago

• ★★★★★

  We had eaten a late lunch/early dinner so we were looking for a great dessert place that would offer sit down service, with good cocktails and great ambience. Le Carré surpassed our expectations. We sat outside, had the setting sun give us a show on the Palace of the Popes and our dessert was phenomenal!

  Dawn Beltrami · 2 months ago

• ★★★★★

  A must visit restaurant in Avignon. Fantastic service and even better meal! The chicken dish and the lamb were superb. Go with the wine selections recommended for each dish. Do Not pass on the deserts. Wonderful presentation of all dishes and a very friendly and helpful staff! A+!!

  Mark Brumbaugh · 6 months ago

• ★★★★★

  Five stars! If you are a foodie, you’re going to be amazed. The chef is a master at creating wonderful dishes that are both completely unique and delicious. We sat outside, which is lovely. The service is relaxed and spot on. If you’re in Avignon and you love food, go!!!

  John Tegner · 2 weeks ago

• ★★★☆☆

  The dessert — Fraîcheur Meringuée Citron et Yuzu🍋‍🟩— was the undisputed star of the entire meal. A lemon sauce base at the bottom, a caramelized sugar shell with a satisfying crack, a molten yuzu center that flows out when you break through, and on top, what looks like whipped cream but turns out to be a cool, airy meringue frost hiding underneath. Delicate, complex, and genuinely unlike anything I’ve had before. I left a convert to French pâtisserie for life. The starter, Foie Gras mi-cuit with Cévennes onion and raspberry condiment, was decent. I expected that signature silky, almost gelatin

  Rei · 5 months ago

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