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"Pérouvence" is the term used by Avignon-born chef Gérald Azoulay to describe his cuisine, which combines Provençal and Peruvian influences, reflecting his origins and those of his wife Patricia.
The menu is structured around different Peruvian chillies and emphasizes the balance between acidity, spices and wood-fired elements, as part of a wider commitment to sustainable practices.
Dishes might include Provençal broth with aji chuncho and smoked garlic, celery root with green aji rocoto and reduced vegetable juice, or pigeon des Costières with ocopa sauce, aji panca and gin.
The meal takes place in a Belle Époque-style dining room, and the wine list features selections from France and Peru.
Gérald Azoulay’s cuisine is rooted in his native Provence, drawing on ingredients such as olive oil, aromatic herbs, honey, black truffle, tomatoes and seasonal vegetables.
His approach highlights the diversity of the region while incorporating influences from his travels, particularly Peru. Subtle use of Peruvian chillies, such as aji limo, adds contrast to traditional recipes, and introduces ingredients less common in France, including lúcuma and guanabana.
Self-taught, he presents a cuisine that focuses on clarity and balance, with attention to flavour, texture and cooking methods.
His philosophy places the emphasis on the product and its origin, with each dish designed to reflect both terroir and technique.
Contact information
Sarl Gla 5, rue de la République - 84000 Avignon
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