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Le Goût du Jour : balance at the heart of gastronomy in Avignon
In Avignon, Le Goût du Jour champions a contemporary vision of gastronomy that is demanding, generous, and accessible. Alongside chef Julien Chazal , the team creates a cuisine deeply rooted in Provence , where local produce, seasonality, and creativity converge around a shared quest: the perfect balance.
A gourmet cuisine guided by balance
At Au Goût du Jour , gastronomy is not about showing off. It's about finding the right balance . The balance of a dish where each element finds its place, where technique serves the product, and where creativity primarily reveals its personality.
Chef Julien Chazal, originally from Avignon, creates a contemporary cuisine that plays with textures, cooking methods, and flavor combinations, while maintaining a strong connection to his local region. His cuisine strikes a balance between high standards and generosity , modernity and Provençal identity, precision and pleasure.
Provence as a source of inspiration
Based in Avignon , in the heart of a particularly rich region, Le Goût du Jour works closely with producers and artisans in Provence , from Vaucluse to the Camargue and all the way to the Mediterranean.
Market gardeners, herbalists, fishermen and farmers thus contribute to a cuisine that evolves with the rhythm of the seasons . Here, the product is not simply chosen to be part of a recipe: it can be the one that inspires the dish.
This approach gives the menu a living dimension. The chef works with what the local area offers, rather than imposing a pre-established framework on the product.
When the sea decides the fish
This philosophy takes on its full meaning with fish . Le Goût du Jour works in particular with Côté Fish , in Grau-du-Roi, and Mathieu Chapel , in connection with artisanal fishermen.
Fishing depends on the season, the weather, and the day's catch. The fish available is therefore not always what was expected. For Julien Chazal , this element of the unexpected becomes a source of creativity : you have to observe the product, adapt, and respect it.
We don't always decide what the fish will be: the sea also decides.
From the land to the plate
For meats, Le Goût du Jour works in particular with Alazard & Roux , in Tarascon. This collaboration reflects their commitment to prioritizing local suppliers and knowing as much as possible about the origin of the products used in their kitchen.
This focus on producers aligns with another important approach of the company: working with the entire product . Maximizing the value of an ingredient helps to limit waste, but also to discover new textures and flavors.
Plants take center stage
Vegetables, herbs, and produce from market gardeners are also playing an increasingly important role in the cuisine of Goût du Jour . Vegetables are no longer considered a mere accompaniment: they can become the heart of a dish.
This is a way for the chef to offer more responsible gastronomy , while exploring another form of indulgence and evolving the codes of contemporary Provençal cuisine.
Affordable gastronomy in Avignon
The other balance sought by the establishment is that between gastronomy and accessibility . Le Goût du Jour aims to offer a genuine gastronomic experience without making it intimidating or elitist.
The Inspiration Menu is available in three formats: 3 courses at €65, 4 courses at €75 and 6 courses at €95. The latter allows for a broader exploration of the chef's world and the work done with seasonal products.
A simple philosophy: cuisine can be precise, creative, and ambitious while remaining generous and welcoming. Because gastronomy must, above all, remain a pleasure.
A wine cellar designed as an extension of the kitchen
This quest for consistency is also reflected in the wine selection . With over 135 references, the cellar is personally overseen by Maxime Douzet , the restaurant's owner and a passionate wine enthusiast.
The selection prioritizes estates and winemakers chosen for their personality, with particular attention paid to regional references . Wine is considered here as a true extension of the cuisine, capable of creating a pairing and also telling the story of the terroir.
A renowned gastronomic address in Avignon
Le Goût du Jour is included in the MICHELIN Guide selection for the eighth consecutive year in 2026. The restaurant is also recognized by Gault & Millau , with a score of 12/20 and the Table Gourmande 2026 award, as well as by the Boullenger Guide , with the Table de Maître 2026 award.
On TheFork , the restaurant also has a 9,7/10 rating based on over 1,100 reviews, reflecting the warm welcome given to this Avignon restaurant.
But beyond the distinctions, Le Goût du Jour pursues a constant search for progress: improving the cuisine, deepening the work with producers, developing the wine cellar and offering an ever more accurate experience.
Le Goût du Jour, a certain idea of gastronomy
In Avignon, Le Goût du Jour is thus building a gastronomy in its own image: contemporary but rooted , creative but legible, demanding but accessible.
From product to plate, from producer to chef, from wine to pairing, it all ultimately comes down to the same idea: finding the right balance to let the taste express itself.
A modern Provençal cuisine , vibrant and generous, whose ambition ultimately remains the most essential: to give pleasure.
The Taste of the Day to Avignon
Chief : Julien Chazal
Owner: Maxime Douzet
Location: Avignon, Provence
Menu Inspiration : 3 services – €65 · 4 services – €75 · 6 services – €95
Wine cellar: over 135 wines
MICHELIN Guide : selected for 8 consecutive years
TheFork 9,7/10 · Over 1,100 reviews
Photo credits: @Tête d'Ail Studio @Irysa
