Hiély-Lucullus

Restaurant
Gastronomic restaurant
Gastronomic cuisine

5 rue de la République, 84000 Avignon

In the heart of Avignon, Hiély-Lucullus invites you to discover “Pérouvence,” a sun-inspired cuisine created by Gérald and Patricia Azoulay. In the intimate setting of just a few tables, Provence and Peru engage in a precise culinary dialogue.

Since 1938, Hiély-Lucullus has been a unique destination in the heart of Avignon. Located on the upper floor of a building in the historic center, just a few steps from the Palais des Papes, the restaurant welcomes its guests into an intimate setting featuring Belle Époque wood paneling, with just a few tables. A native of Avignon, Chef Gérald Azoulay, together with his wife Patricia—who is originally from Peru—creates a personal culinary style they’ve dubbed “Pérouvence.” More than just a fusion of two cuisines, it is their way of bringing two lands, two cultures, and two sensibilities into dialogue through a free and contemporary culinary expression. The cuisine is built around seasonal ingredients and four elements that now serve as its guiding thread: the vibrancy of acidity, the freshness of herbs, the aroma of Andean chili peppers, and the warmth of charcoal-grilled dishes. Provençal ingredients meet Andean influences with naturalness, precision, and restraint, through a menu conceived by Gérald and accompanied by Patricia in the dining room. This intimate gastronomic experience is also part of an environmentally conscious approach, recognized with the MICHELIN Green Star. The wine cellar offers a selection of wines with a particular focus on the terroirs of the Rhône Valley, complemented by a few discoveries from Peru. Sun-kissed cuisine, a timeless setting, and a unique journey between Provence and Peru: welcome to Hiély-Lucullus, welcome to Pérouvence.

- Approximately 95% of our products come from less than 100kms away,
- 90% of our wines come from less than 100kms away,
- Our produce is in season and fully ripe, and the menu is deliberately short,
- We make the most of every product and keep waste to a minimum,
- Almost all the ingredients and condiments used in our preparations (leche de tigre, Parihuela...) are not thrown away. They are dried and then used as seasoning "salts" for our savoury and sweet dishes. Powerful and concentrated, they are natural and consistent flavor enhancers,
- We selectively sort residual waste and collect compostable waste,
- We don't stock our own produce, and market our products several times a week,
- Our orders are made to order to minimize waste,
- We grow our Peruvian herbs in our family vegetable garden and at our nursery/horticulturalist,
- Our fish is wild caught from small-scale fisheries, whose resources are not threatened,
- We have reduced the proportion of red meat on our menu by 85% year-round,
- The old coal cellar has been converted into a maturing cellar for our cachaille, a lacto-fermentation cellar, acetic fermentation for the production of our vinegars, and a drying cellar for land and sea delicatessen products,
- We have reduced the use of plastic by 90% in favor of glass and stainless steel in the kitchen,
- We work with an eco-responsible laundry for the treatment of our table linen,
- We use environmentally-friendly cleaning products,
- Our energy sources (gas and electricity) are "green" and certified "Guarantees of Origin",
- Optimized water management and 100% recovery of all our clean water.