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75 Rue Guillaume Puy, Avignon, 84000, France

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. Noted local chef Robert Brunel, whose eponymous establishment, Brunel, faces the Palais des Papes, decided to take over the Pernod property to offer diners a more casual, countrified dining experience. Set behind an iron gate, 75 feels like a secret garden, fragrant with mimosa, bougainvillea, and lemon. "I wanted to create a bistro menu featuring simple Provençal cuisine and lots of salads," Brunel says, "dishes that are perfect for eating outdoors." He keeps his menus short, with only a handful of lunch and dinner choices. A recent alfresco meal on an evening in late spring—a silky foie-gras terrine studded with bits of poached artichoke hearts, followed by pan-roasted guinea hen paired with a tangy, tender lemon confit—was a delight. Salads, such as the combo of prosciutto, sun-dried tomato, and marinated eggplant, are popular with the after-theater crowd that fills the garden during Avignon's famous summer festival in July.

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Restaurant

Numéro 75

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. Noted local chef Robert Brunel, whose eponymous establishment, Brunel, faces the Palais des Papes, decided to take over the Pernod property to offer diners a more casual, countrified dining experience. Set behind an iron gate, 75 feels like a secret garden, fragrant with mimosa, bougainvillea, and lemon. "I wanted to create a bistro menu featuring simple Provençal cuisine and lots of salads," Brunel says, "dishes that are perfect for eating outdoors." He keeps his menus short, with only a handful of lunch and dinner choices. A recent alfresco meal on an evening in late spring—a silky foie-gras terrine studded with bits of poached artichoke hearts, followed by pan-roasted guinea hen paired with a tangy, tender lemon confit—was a delight. Salads, such as the combo of prosciutto, sun-dried tomato, and marinated eggplant, are popular with the after-theater crowd that fills the garden during Avignon's famous summer festival in July.