Hiély-Lucullus

Since 1938, this confidential address, comfortably nestled on the upper floor of a Haussmannian building, has welcomed all its fine gourmet guests in an Art Nouveau Majorelle-style decor with a bow window overlooking the main street, a stone's throw from the Palais des Papes.

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, "Peruvence," a subtle fusion of Peruvian and Provençal flavors. His partner, Patricia, a native of Peru, will welcome you with style and elegance to one of the few tables in the majestic dining room with its Belle Époque wood paneling.

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 "Peruvence"


Gift boxes: www.hiely-lucullus.secretbox.fr

• 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”.