Pollen

As you wander through the narrow streets of Avignon, you will come upon this pretty restaurant with a large open kitchen. The chefs themselves deliver the food to your table while you take in the judicious wine recommendations of the enthusiastic sommelier (who is also a connoisseur of biodynamic wines). In the form of a surprise menu, chef Mathieu Desmarest proposes pared-down and balanced cuisine that evolves with the seasons by aligning with local producers. He takes advantage of ingredients of impeccable quality (octopus, bluefin tuna, pigeon). The subtle and creative dishes and marriages of bold flavours effortlessly win over diners.

Evolving Seasonal Menus

• Pollen offers a menu that changes weekly, ensuring that diners experience the freshest seasonal ingredients sourced from local producers.

Intimate Dining Experience

• The restaurant features a contemporary yet cozy atmosphere with no tablecloths, promoting a blend of casual elegance, and the chefs personally deliver dishes to the tables, enhancing the intimate dining experience.

Emphasis on Dietary Flexibility

• Pollen is known for its adaptability to various dietary restrictions, allowing guests to enjoy a personalized dining experience tailored to their specific needs.

Signature Ingredients

• Scallops: A highlight of the menu, often paired with chestnuts and a sauce made from parsley and lard from the black pig of Bigorre, showcasing the restaurant's focus on local and seasonal produce.
• Veal: Featured prominently in dishes like the veal chop, prepared with coffee juice and served alongside endives, demonstrating a balance of flavors and textures that is a hallmark of the restaurant's culinary style.
• Sea Bream: Grilled to perfection, served with a sauce made from fish bones and fine herbs, emphasizing the restaurant's commitment to clean and precise cooking techniques.
• Truffles: Incorporated into dishes such as the risotto made with petit épeautre and mushrooms, adding a luxurious and earthy flavor that enhances the overall dining experience.
• Cardamom Crème Brûlée: A signature dessert that reflects the restaurant's inventive approach to traditional French cuisine, served with unique condiments like prune and persimmon confit with Grand Marnier, showcasing creativity and attention to detail in dessert preparation.

Lunch Menu

• Carte blanche ‘déjeuner’: €60
• Wine pairing: €30 (excluding public holidays)

Dinner Menu

• Carte blanche: €120
• Wine pairing: €60
• Grand menu Carte blanche: €150
• Wine pairing: €70