Hiély-Lucullus

Since 1938, Hiély-Lucullus has been a unique address in the heart of Avignon.
Located on the upper floor of a building in the historic center, a few steps from the Palais des Papes, the restaurant welcomes its guests in an intimate setting with Belle Époque woodwork, around just a few tables.
A native of Avignon, chef Gérald Azoulay, together with his wife Patricia, who is originally from Peru, has created a personal cuisine they have named "Peruvence". More than a meeting of two cuisines, it is their way of creating a dialogue between two lands, two cultures and two sensibilities in a free and contemporary culinary expression.
The cuisine is built around seasonal produce and four elements that now form its guiding thread: the vibrancy of acidity, the freshness of herbs, the aroma of Andean chilies, and the warmth of charcoal grilling. Provençal ingredients meet Andean influences with naturalness, precision, and restraint, in a menu conceived by Gérald and overseen by Patricia in the dining room.
This intimate gastronomic experience is also part of a commitment to environmental responsibility, recognized by the MICHELIN Green Star. The wine cellar offers a selection of wines primarily from the Rhône Valley, complemented by a few discoveries from Peru.
A sunny cuisine, a place out of time and a unique journey between Provence and Peru: welcome to Hiély-Lucullus, welcome to Pérouvence.

• Around 95% of our products come from less than 100km away,

• 90% of our wines come from less than 100km,

• Our products are seasonal, at full maturity, the menu is deliberately very short,

• We maximize the value of each product and limit waste to a minimum,

• Almost all of the ingredients and condiments used in our preparations (leche de tigre, Parihuela, etc.) are not thrown away. They are dried and then used as seasoning “salts” for our savory and sweet dishes. Powerful and concentrated, they are profound natural and consistent flavor enhancers,

• We carry out selective sorting of residual waste and compostable waste is collected,

• We do not stockpile and we go to the market several times a week,

• Our orders are made based on reservations in order to minimize any waste,

• We grow our Peruvian herbs in our family vegetable garden and at our nursery/horticulturist,

• Our fish are wild from small-scale fishing, whose resources are not threatened,

• We have reduced the proportion of red meat on our menu by 85% year-round,

• The old coal cellar is converted into a maturing cellar for our quail, a lacto-fermentation cellar, acetic fermentation for the production of our vinegars, a drying cellar for land and sea charcuterie,

• We have reduced plastic by 90% in favor of glass and stainless steel in the kitchen,

• We work with an eco-responsible laundry for the treatment of our table linen,

• We use environmentally friendly cleaning products,

• Our energies (gas and electricity) are said to be “green” and certified “Guaranteed Origin”.