Restaurant Pollen — Restaurant in Avignon

Lunch. No Bullshit – Just Class.

Avignon, June 16. 26 degrees, light wind rustling through the old stone streets. The Rhône moves like it’s got somewhere to be. My Family and I duck into Pollen for lunch – off the main drag, no flashing signs, no red carpets. Just a clean doorway and a quiet confidence.

Inside? Cool, calm, quietly elegant. No circus. No ego. Just a dining room that whispers: you’re in good hands.

We go carte blanche. That means: shut up and let them cook. Perfect.

First course: roasted beet in a salt crust, Berberis berries, a green herb foam, trout roe, radish, and some tiny tart that crumbles the second it touches your tongue. It’s fresh, focused, and dead serious. Nothing here is trying too hard.

Wine? Something white, smells great, just tart enough to snap you awake. Tastes like river stones and orchard windfall. Not your supermarket Sauvignon. Good.

Then: whipped butter with preserved lemon. Comes with warm bread. No theatre. You dip into it and it’s sunshine, citrus, and comfort all at once. You could eat it forever.

Next: a zucchini flower, filled with a delicate mousse, floating in a light mussel curry broth. That sounds like a train wreck in lesser hands. Here? It’s silk. Balanced. Beautiful. The kind of dish that says, these guys know what the hell they’re doing.

The lamb? Perfectly pink. Perfectly salted. Served with wild mushrooms, some weird but wonderful vegetable the waiter called “ornithogale” – looks like baby asparagus, tastes like spring. Deep, spicy jus. And the wine? A lean, earthy red with just enough bite to keep you honest.

Then: carrot mousse with tandoori spice. It’s weird. It’s cool. It works.

Dessert: apricot cream, white tea, some delicate crunchy pastry called an Arlette, and a sauce that zips through the sweetness like a blade.

Now let’s talk about the service.

The team here is young, sharp, and tuned in. Genuinely kind. Not fake-fine-dining-smile kind – real, human, attentive without hovering kind. They know what’s on the plate, what’s in the glass, and how to make you feel like you belong. Not because you dropped a few euros on lunch, but because you came to eat – and they respect that.

No pretense. No show. Just people who give a damn – about the food, about the wine, and about the experience you’re having.

Pollen doesn’t need a hype machine. It doesn’t need a dozen Instagram influencers pretending to be food critics. It just needs what it has: a chef who cooks with restraint, a team that cares, and a space that lets...

Pollen - a beautiful one michellin in the heart of the beautiful city of Avignon.

The decor of the restaurant was very modern and clean with light woods and glass.

We got the 4 course tasting menu with wine pairings which was a good amount of food and wine.

We started off with a kingfish tartare with red fruits and herbs - this was a nice palate cleanser to start the meal - the acidity of the red fruits worked to cure the fish slightly and the herb added to the taste of the fish.

We were then served a capsule of gazpacho and parmesan which dissolves in your mouth in a savory tomato cheese liquid emulsion - very tasty.

The olive oil was served in an emulsion format, I believe with lard and it was very tasty on the fresh bread served after that.

The fish dish was a stonebass served on sourcream and an herb oil, with seasonal peach and herbs. It was again a very refreshing meal, and the brininess of the fish lends very well to the fattiness and tartness of the sour cream.

The next dish was a salad made of vegetables prepared in many ways - fresh greens topped with a citrus butter, and underneath was a delicious mint and pea puree with some cooked vegetables around.

My favorite dish of the meal was the lotte fish served with foie gras in a crab bisque sauce. The fish was cooked perfectly, and the fattiness of the foie tied it nicely with the umami of the savory crab bisque reduction - so delicious.

The pigeon was served with a red currant sauce and jus, and I was particularly impressed by the liver mousse - very savory and delicious. The potato creme was a little too liquidy for my liking.

Dessert was served with a homemade Pimm’s lemonade which was made with fresh juice with no sugar - incredibly refreshing.

The three desserts were outstanding, especially the creme with hot pepper flavors - so milky but with a touch of spicy. The fig leaves sorbet was very interesting and served with a nice crunchy palmier biscuit. The nougatine was served with a creme of hazelnut and choc which was so delicious as well.

All in all a good meal, just wished that the sommelier brings out the bottle when he explains every...

What can I write? The meal was incredible. It is just the kind of restaurant that we enjoy so much! Everything is a surprise menu. You simply communicate any allergies or strong dislikes and just sit back and enjoy the evening.

We agreed that there was nothing close to a miss regarding the courses. They were all excellent. Plus, we could not agree which was our overall favorite. They were all equally rated for us. I am still thinking about each of the dishes. Chef Mathieu has a great understanding of complements. I never thought I had much of a palette for truffles but his dish with the Swiss chard really brought out the earthy decadence of the black truffles. Also, he really maximized the sweetness of an onion and played it harmoniously with some bouillon. Also, the desserts even with a lactose allergy were decadent and comprehensive, which included three separate tastes – grapefruit sorbet, raspberry mousse (dairy free), and a final chocolate treat in a shell.

The wines are competently paired including a couple of surprises (for me), including an chardonnay auxerrois blend from Alsace. Also, the champagne made solely with meunier grapes was a tasty surprise for me.

Service was impeccable. It was friendly and well executed. As others already stated, the kitchen staff bring you your courses, including Chef Mathieu.

For two people, we each had the grand menu carte blanche and two wine pairings. The total price for the two of us was 448 Euros with 30 Euros left in cash as thanks to the staff. I often don’t agree with the Michelin ratings. However, in this case, I think Pollen deserves two Michelin stars, not just the one that it already has. This meal was a fantastic value. If you prize great service and quality, creative gastronomy, then this is a must have meal in Avignon. Plan accordingly and make...