Restaurant in Avignon, France
Michelin-backed modern French at €€ value.
Première édition holds a Michelin Plate for the second consecutive year and a 4.6 Google rating across 316 reviews — making it one of the stronger value cases in Avignon's dining scene. Modern French cooking at a €€ price point, in the heart of the old city. Book a few days ahead outside festival season; plan two to three weeks out if you are visiting during the Festival d'Avignon.
Première édition is one of Avignon's most compelling cases for the Michelin Plate tier: modern French cooking at a €€ price point, backed by two consecutive Plate recognitions (2024 and 2025), and a Google rating of 4.6 across 316 reviews. If you want to eat well in Avignon without committing to a high-end tasting menu budget, this is where to look first. Book it for a relaxed but serious dinner — the kind of meal that surprises you without requiring a special occasion to justify it.
Seats at Première édition move. The restaurant holds a Michelin Plate for the second year running, which means word has spread beyond the festival-season crowd that tends to dominate Avignon's dining calendar. If you are planning a visit during the summer months — when the city swells for the Festival d'Avignon , securing a table requires more lead time than the venue's easy-booking reputation might suggest. Outside peak season, you will find it more accessible, and the room quieter, which is arguably the better time to go.
The address , 5 Rue Prévôt, in the heart of the old city , puts Première édition within walking distance of the Palais des Papaux and the dense concentration of historic streets that make intra-muros Avignon worth exploring on foot. The neighbourhood carries the kind of ambient density that Provençal cooking has always thrived in: markets nearby, the Rhône Valley wine country a short drive out, and a food culture that takes its seasonal ingredients seriously. Première édition draws on that context without turning it into a cliché. The kitchen works in the modern French idiom , clean technique, seasonal framing, a menu that shifts rather than calcifies , and the result is a room that feels current without feeling effortful.
What makes the €€ positioning notable here is not that the food is cheap. It is that the kitchen is clearly operating with ambitions above its price band. Two Michelin Plate awards in consecutive years signal consistent quality recognised by an external auditor , not just favourable local press or a strong run of Google reviews, though the 4.6 score across more than 300 reviews is itself a meaningful signal of sustained execution. For context, the Michelin Plate is awarded to restaurants that deliver quality cooking but have not yet reached Bib Gourmand or star level. At Première édition, the practical implication is this: you are eating food that has been independently assessed as worth noting, at prices that do not ask you to choose between dinner and a hotel room. That is a genuine value gap, and it is rarer in Avignon than it should be.
The relaxed register of the room matters here. Première édition does not perform fine dining. There is no ceremony for ceremony's sake. The experience is closer to what France used to do instinctively , serious food in an unpretentious setting, where the cooking carries the evening rather than the staging. For a food-focused traveller who finds the theatre of high-end tasting menus less interesting than the food itself, this format is the point, not a compromise. Compare it to Pollen, Avignon's most ambitious modern table, where the €€€€ price tag and the more formal register serve a different kind of diner , one for whom the full production is part of the value. Première édition is not trying to be that, and is better for not trying.
For the explorer-type diner who uses a city's mid-tier as a diagnostic , who believes that how a city eats at the €€ level tells you more about its food culture than its showcase restaurants , Première édition is the right call in Avignon. It sits alongside Acte 2 and Bibendum as part of a small cluster of addresses that suggest Avignon's restaurant scene has genuine depth beyond its festival-facing, tourist-priced surface. If you are building a longer itinerary in the south of France and using Avignon as a stop between, say, Mirazur in Menton and a longer stay in Provence, Première édition fits naturally into the rhythm of a trip that takes food seriously without making every meal a production.
Booking is direct by Avignon standards. The restaurant does not require weeks of advance planning outside of the festival period (roughly July and early August), when the city's capacity is stretched across every category. If you are arriving mid-week in spring, autumn, or early winter, a booking made a few days ahead should be sufficient. Festival-season visitors should treat it more like a Bib Gourmand booking and plan at least two to three weeks out. The restaurant is at 5 Rue Prévôt, easily reached on foot from the main intra-muros hotels. For a broader picture of where Première édition sits in Avignon's dining options, see our full Avignon restaurants guide.
One practical note for visitors pairing dinner with wider Avignon exploration: the city's wine culture is worth engaging with alongside the food. The southern Rhône , Châteauneuf-du-Pape in particular , is the obvious regional frame, and a kitchen working in the modern French register at this price point will typically have a wine list that reflects the geography. For context on the wider Avignon wine and experience offer, see our full Avignon wineries guide and our full Avignon experiences guide.
Booking difficulty is rated Easy. Outside the Festival d'Avignon (July to early August), expect to book a few days to a week ahead. During the festival, treat it as a popular Bib Gourmand and plan two to three weeks in advance. No booking method is confirmed in our data , check current availability directly with the restaurant at 5 Rue Prévôt, 84000 Avignon.
Outside the Festival d'Avignon, a few days to a week ahead is usually enough. During the festival (July to early August), book two to three weeks out. The restaurant's Michelin Plate recognition and strong Google rating mean demand is consistent, but it is not the kind of booking that requires months of planning the way a starred Parisian table might.
The kitchen operates at a €€ price point with two consecutive Michelin Plate awards, which is a strong value signal. We do not have confirmed tasting menu details in our data, but the combination of Plate recognition and a 4.6 Google score across 316 reviews suggests the food punches above the price tier. For comparison, Pollen at €€€€ is the choice if you want the full tasting menu production; Première édition is the choice if you want quality without the spend.
It is a modern French kitchen at an accessible price point, recognised by Michelin two years running. The address is central , 5 Rue Prévôt in the old city , so it is easy to combine with an afternoon in the historic centre. Do not expect the formality of a starred room; the format is relaxed but the cooking is the focus. If you are coming during the Festival d'Avignon, book ahead. For wider context, see our full Avignon restaurants guide.
We do not have confirmed bar-seating details for Première édition in our data. Given the venue's relaxed register and mid-range positioning, it is worth asking when you book , French bistro-format restaurants at this level sometimes accommodate solo or walk-in diners at a bar or counter. Contact the restaurant directly at 5 Rue Prévôt to confirm.
Yes, if your idea of a special occasion is a genuinely good meal rather than elaborate ceremony. The Michelin Plate recognition over two consecutive years gives it credibility, and the €€ pricing means the occasion does not hinge on spending heavily. If you want a grander setting for a celebration, La Mirande offers more theatrical surroundings. For a dinner where the food is the event and the atmosphere is warm rather than formal, Première édition works well.
At the same €€ tier: Italie là-bas for Italian, and Numéro 75 for traditional French. Step up to €€€ and Sevin offers modern cuisine with more ambition. At the leading of the Avignon range, Pollen at €€€€ is the choice for the full modern tasting menu experience. Acte 2 and Bibendum are also worth considering if Première édition is fully booked.
| Venue | Price | Booking Difficulty | Value |
|---|---|---|---|
| Première édition | €€ | Easy | — |
| Pollen | €€€€ | Unknown | — |
| Italie là-bas | €€ | Unknown | — |
| Numéro 75 | €€ | Unknown | — |
| Sevin | €€€ | Unknown | — |
| Le Joat | Unknown | — |
A quick look at how Première édition measures up.
A few days to a week ahead is enough outside the Festival d'Avignon. During the festival (July to early August), the window tightens sharply — book as far in advance as possible, as the Michelin Plate recognition means tables fill faster than the neighbourhood average. Walk-in prospects are limited.
At a €€ price point and with two consecutive Michelin Plates (2024 and 2025), the value case is strong by Avignon standards. The Michelin Plate signals cooking that meets house standards for quality without reaching star level, so expect considered modern French technique at a price that won't require a special-occasion budget.
The two-year Michelin Plate signals consistency, not a flash-in-the-pan opening. It sits at 5 Rue Prévôt and operates at the €€ tier, so the spend per head is accessible for what the kitchen is delivering. Book ahead rather than relying on walk-in availability, and go expecting modern French cooking rather than classic Provençal bistro fare.
Bar seating is not documented for Première édition. Given its format as a modern cuisine restaurant in this tier, seating is most likely table-based. check the venue's official channels at 5 Rue Prévôt, Avignon to confirm seating options before visiting.
Yes, particularly if your group wants something that feels genuinely considered without the price pressure of a Michelin-starred room. Two consecutive Michelin Plates give it a credible track record. At €€, it's well-positioned for a birthday or anniversary dinner where the emphasis is on quality cooking over spectacle.
Pollen and Sevin are the closest comparisons for modern, technique-led cooking in Avignon. Numéro 75 skews more brasserie-casual and is better for groups wanting flexibility. Italie là-bas suits diners who want Italian-leaning plates rather than French, and Le Joat is a reasonable fallback if Première édition is fully booked during peak festival season.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
