Restaurant Petit Grand — Restaurant in Avignon

I was having dinner with my family on Wednesday evening and found this gem. We ordered four two courses dinner with one moelleux a la creme de marron. My overall impression is that this is an authentic French restaurant with a modern twist.

The staff is super friendly and we had no problem with the communication even if i speak poor French.

As for our diner, the food is beautifully executed especially for the source, which I believe is the essence of French cuisine. The porc and the fish are cooked perfectly which demonstrated a mastery of cookery skill. One humble suggestion is that the fish scale and bone should have been removed more throughout as they really hurt the texture of the filet.

The moelleux a la creme de marron tastes lovely but the plating seems a little bit disoriented. I would Highly recommend the coquilles...

Experience with mixed feelings... The food was good. The atmosphere was nice at start with live music, sitting on the terrace first time in Avignon. Then, something unbelievable happened - our daughter has been agressed by a crazy lady who did not want to leave even if we tried to ignore her. The staff of the restaurant have seen the situation and did NOTHING. In the end, the lady had thrown on my husband some "compote des pommes " as, obviously, he tried to protect our daughter. We decided to leave and asked for the bill and, surprise, we paid the full bill even if the kids did not consumed everything from their kids menu. I would have expected at least a gesture from their side... Later edit: I do not consider that the terrace of a restaurant is "on...

Petit Grand is on a delightful church square, amid plane trees, on the south end of old town Avignon. The concept of tapas and other more traditional menu items is good. The service was very friendly and attentive. Unfortunately, the food was severely lacking.

I found the food fairly bland, though the sauce for my wife's potato tapas, patatas brava, did have a nice kick. My greens were good as was the poitrine of porc. Unfortunately, my filet was subpar. It was fatty and stringy and nearly impossible to cut. This made it hard to chew, so much so that I had to discreetly spit the last piece into my napkin as I was not going to be able to swallow it comfortably. If they could up the execution of their food, this would be...