Première édition

Première Édition in Avignon is a neighbourhood restaurant conceived as a lively, warm and accessible bistro that blends thoughtful technique with instinctive cooking. The team emphasises traceability—every product has an origin, a story and a face—and the kitchen begins each day by choosing ingredients and intentions with care. The restaurant works hand in hand with local producers—fishers, butchers, poultry farmers, market gardeners and foragers—and highlights those relationships on the plate. Founders and operators Aurélie and Jonathan Thomassin revived a former local institution and drew on international experiences to shape the organisation, materials and atmosphere. The wine list focuses on natural, low-yield cuvées from committed vignerons chosen to resonate with the cooking, and the venue has been noticed in the press and guides, including Gault & Millau and national publications, with a selected entry in the Michelin Guide. The dining room is convivial with an industrial-inspired decor, warm colours and a relaxed, neighbourhood vibe; the space is designed to be shared with guests in an informal atmosphere. The cuisine is contemporary French bistronomy that places the product at the centre of the plate, favouring seasonal ingredients and sourcing from local, often organic producers, with techniques applied to elevate ingredients while keeping a direct, living expression in both food and a natural-wine-led cellar. Specialties include burrata with raw fennel, celery pesto and dukkah; BBQ pita with gorgonzola cream, roasted beetroot and poached egg; fish soup with hake, sea bass and baby vegetables; breadcrumbed poularde with BBQ leek vinaigrette and hollandaise; and mascarpone miso brownie ice cream.