Sevin

Sevin is the gourmet restaurant of the Hôtel d'Europe, a 16th-century mansion on Place Crillon that has operated as an inn since 1799 and is one of the oldest continuously-operating hotels in France. Chef Guilhem Sevin took over the kitchen in 2020 after a decade at Pic in Valence; Sevin (the restaurant) earned a Michelin star in the 2022 Guide and has retained it through 2026. The dining room is the hotel's original grand salon — 6-metre ceilings, a central chandelier, and a double-door French-windows opening onto the Place Crillon.

The cooking is contemporary Provençal with a strong classical backbone. Sevin's signature is a technique-dense vegetable programme (a carrot cooked three ways on a single plate is the opening course of the current tasting), but the proteins are the reason the reservations are hard: a Bresse chicken with garlic cream and Bleu d'Auvergne, a Luberon lamb saddle with rosemary glaze, and — the critical consensus best plate — a pigeon with cacao jus and Morteau sausage. The format is a single tasting menu at dinner (five or seven courses).

The dining room seats 50 — larger than La Mirande's gourmet room — and is the grandest formal interior in Avignon. Service is led by director Laurent Cheval, and the wine list is 1,200 labels with a strong Rhône presence (Côte Rôtie, Hermitage, and the Châteauneuf-du-Pape estates) and a specific depth in Gigondas. The hotel's bar (the Club de l'Europe) is the natural post-dinner location for an after-dinner Cognac.

Lunch is €80 for three courses or €120 for five. Dinner tasting is €165 for five courses or €210 for seven; pairings are +€110. The 44-room hotel (Leading Hotels of the World member) offers a standard dinner-plus-room package at €650 for two.

Sevin is the Avignon impress-clients restaurant. Three factors: the 16th-century dining room is the grandest formal interior in Provence; the kitchen's technical density means food-literate guests will recognise the level; and the private dining rooms on the hotel's upper floors are available for dinners of 8–16 with a dedicated service team. For a senior-level dinner, it is the single best room in the city.