Avignon

Chef Jean-Claude Aubertin offers authentic and generous bourgeois dishes with a focus on game and local products: stuffed beef fillet with foie gras served with red wine sauce. — Fodor's

The Val-de-Bénédiction Charterhouse is worth a detour. — Michelin Guide

This Michelin-starred temple of gastronomy is perched atop a 12th-century stone edifice—complete with 15th-century frescoes—just next door to the Palais des Papes. — Frommer's

Give yourself over to one of the most renowned restaurants in the Vaucluse, complete with the best regional wines and an army of urbane servers—and hope for moonlight. — Fodor's

This chic hotspot, steps from the Palais des Papes, is part of the "bistronomy" movement that focuses on top-notch cooking, casual atmosphere, and reasonable prices. — Fodor's

The pope's mustard maker? A position once prized, and attractively evoked in the dining room's wall paintings. — Michelin Guide

The former mansion of Jules Pernod, creator of the famous anisette liqueur that still bears his name, now houses one of Avignon's newest restaurants, Numéro 75. — Travel + Leisure