March 18th
Christian Etienne

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The Pope of Michelin-starred cuisine in Avignon, an emblematic figure of Provencal gastronomy, he is now passing on his passion to the new generation. He has been coming to La Mirande’s cooking school from the very beginning, to teach you his secrets and tricks in a friendly and relaxed atmosphere. 

Menu

Traditional salted cod brandade with croutons.

Monkfish tail in a Provencal thyme crust and aioli.

Iced nougat with candied fruits.

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Menu

Traditional salted cod brandade with croutons.

Monkfish tail in a Provencal thyme crust and aioli.

Iced nougat with candied fruits.