La Cuisine du Dimanche Review

Avignon is our base camp in Provence and the most impressive of all is this top-ranked restaurant, which is located behind a beautiful wrought iron gate, first through the open-air dining area and then the indoor dining area. The interior of the restaurant resembles a cave, with bare stones, beams, arches and skylights filled with history and emotion, and also enhancing the taste here. The restaurant's main culinary philosophy is that the chef provides innovative dishes in the form of freshest ingredients every week, so the restaurant's menu will be frequently changed and there will be many flexible options not listed on the menu. Let's look at the menu of this restaurant and find that there are two options in the main course: Suggestion of the moment; catch of the day. Is it a bit interesting? Check out our dinner selection 😍 [Creamy Risotto with truffle,Meat juice] Creamy rice with truffles and gravy is a special dish created by the chef. After we finished eating, chef Mathieu came out of the kitchen to ask how we felt about the dishes. We praised the dish and pride immediately poured into his smile. It was the most harmonious taste and taste we had throughout the whole meal, the most abundant and the most amazing cooking. Autumn is the season of truffles, truffles, gravy and a lot of used cheese provide a rich taste. 😍 The second small partner's [chef recommendation] The chef's recommendation of the day is to cook high-quality chicken at low temperatures, with gourds and gravy. Of course, the full French name is more complicated than this. With regard to low temperature vacuum cooking, this method is a high-end cooking method abroad. This method can completely save the juice in the meat, and maximize the original taste of the ingredients. Low temperature vacuum cooking first spread in France, simply put food into a plastic bag and vacuum seal, then the whole bag into hot water to cook (50 ° C-80 ° C), sometimes more than 24 hours. This method of cooking has been a long-standing training program for top chefs in French cuisine. Many advanced French cuisines use low temperature slow cooking, so that the food retains its purest original flavor, can lock the moisture, taste fresh. We had two friends order this main course, the chicken was very clean and smellless. The chicken protein was very light, and the chicken was matched with golden souce and autumn root vegetables. 😍 I ordered [Today's harvest] The fish meat used for the fish meal on the day was very fresh. In our words, the garlic meat was very enjoyable. The vegetables with red and white radishes, gravy, and finally Titian pine nuts. 😍 Friends' package also has a small Italian flavored rice as a fore dish, very delicate, the main ingredients are truffles, cream, dumplings, garlic bread diced and poached eggs. 😍 Appetizer side dish is a complimentary eggplant caramel pudding. If you stay in Avinon, it is recommended to experience this restaurant started by young people. They are really attentive. La Cuisine du Dimanche