A true institution of local gastronomy, recognized nationally and internationally for over 85 years, the Hiély-Lucullus restaurant never ceases to surprise its contemporaries.
Chef Gérald Azoulay, a native of Avignon, creates a vibrant and daring cuisine, “Pérouvence,” a subtle blend of Peruvian and Provençal cuisine. His other half, Patricia, a native of Peru, will welcome you with style and elegance at one of only a few tables in the majestic dining room with its Belle-Époque woodwork.
The beautiful underground wine cellar lists numerous references mainly focused on the Southern and Northern Rhône Valley, as well as lovely bottles from Peruvian vineyards to enhance the Chef's refined and tasty cuisine.
Patricia and Gérald are eager to introduce you to their culinary identity in a unique tasting menu where Provençal products rub shoulders with Andean peppers, enhanced by charcoal cooking. A delicious, mixed journey in a sincere and truly committed sustainable approach awaits you!
Welcome to “Peruvian”
Gift boxes: www.hiely-lucullus.secretbox.fr
• 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”.
Important: obtaining the Michelin Green Star 2025 for our sustainable commitment to environmental specificities
• 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”,
• Optimized water management and 100% recovery of all our clean installation water.
Rankings and labels
- Michelin
- Gault & Millau
- 2 hats 2025
- Green star 2025
Location details
- Bus station within 500 m
- SNCF station less than 500 m away
- In the city
- Airport less than 5 km away
- Downtown
- Public transport stop within 500 m
Restaurant
Culinary specialities
- Gastronomic cooking
Capacity
Customers
- Groups welcome
Opening
| Opening hours from October 21, 2025 to December 31, 2026 | |
|---|---|
| Monday | Open |
| Tuesday | Open |
| Thursday | Open |
| Friday | Open |
| Open on Saturday | Open |
Open only in the evenings at 19:30 p.m.
Pricing
| Pricing | Min. | Max. |
|---|---|---|
| Adult menu | 120 € | Not disclosed |
Payment methods
Services
Equipment
Services
Home animals
Accessibility
- No wheelchair access.