LE MIRAGE, born from social distancing measures, is a tavern-style restaurant run by the team of Jeff Mouroux in the kitchen and Anthony Gasdeblay in the dining room, a convivial atmosphere sprinkled with wine.
The name of this restaurant is a contraction of MIRande and garAGE. The team of the Table Haute and the Cooking classes, led by Jeff Mouroux, serves a daily menu based on organic and local products.
A selection of the region's best wines accompany the small plates to be shared... or not! The open kitchen offers a view of the chef and his team cooking around the wood-fired oven. The dishes are made of "mostly" organic and local products. A short list of local and organic wines by the bottle is also available. .The vegetables come from farms located less than 5 km from Avignon.
A relaxed, friendly and convivial atmosphere in the courtyard, the vaulted cellar and the garage; a magnificent series of three large rooms in the historic 17th century building. This includes the garage, which was used as a horse-drawn carriage house in the 19th century and for cars in the 20th century, and was once the large tinel for the cardinal's livery of Saint Martial. Like the wall tapestries in vogue in the 14th century, large paintings by the American artist Timothy Hennessy adorn the stone walls and contribute to the unique atmosphere of this unusual place in Avignon.
An atypical restaurant awarded a Plate in the 2021 Michelin Guide.
After getting a HND in hotel and restaurant management, Jeff Mouroux quickly specialized in pastry making. He worked in restaurants and boutique pastry shops, with great chefs such as Pierre Gagnaire, Christophe Pelé and the Fauchon house. Curious about new flavors, he traveled a lot for pleasure and work, Japan, Australia, Indonesia, Mexico, West Indies ...
Gradually, he returned to the kitchen by joining the Table Haute de la Mirande in 2018. Jeff brilliantly masters a cuisine that respects local, fresh and seasonal products and places particular importance on working with textures and temperatures. He likes to introduce new flavors by using seasoning and spices that he integrates into his cooking on a daily basis.
His banners, costumes, painted furniture and stylized trees contribute to the unusual ambiance and perfectly suit the ancient walls of the cardinals’ residence, once bedecked with ornate tapestries.
