The canonical version and where to order it.
Daube avignonnaise is Avignon's own daube: shoulder of lamb or mutton marinated overnight in white wine with thyme, bay and orange zest, then braised slowly with carrots and onions.
Classic Provençal daube is beef in red wine; the Avignon version swaps in lamb or mutton and a white wine marinade. It descends from the carbonade, mutton stewed with vegetables and white wine, which Frédéric Mistral described in his Poème du Rhône as the food served to Rhône boatmen, and which René Jouveau set down in the Armana prouvençau of 1950, served with white beans and artichoke hearts. Mutton ran through Avignon cooking for centuries, though some Avignon bistros now cook the dish with beef under the same name.
1 editor pick for Daube avignonnaise in Avignon, ranked by editorial score. All Avignon signature dishes · Daube avignonnaise across every city.
La Fourchette is a bistro on Rue Racine in Avignon serving daube avignonnaise, breaded pig's trotter and an iced praline meringue announced at the table.
OrderDaube de bœuf à l'avignonnaise, then the iced praline meringue the staff announce aloud.
TipThe set menu is €45 for three courses or €33 for two; Michelin notes the room is often full, so book ahead.
Daube avignonnaise makes more sense with someone from Avignon explaining it. These are the classes and tours we have checked, with booking links.
Day trip · 9 hours
Explore the beautiful city of Avignon. See the Papal Palace, enjoy some lunch, visit Chateau Sainte-Roseline, and taste the wine of the Provence.
Guided tour · 8 hours
Discover Avignon incredible city of popes combined with unique food&wine tasting Experience an unforgettable fusion of history and flavor on this 8-hour trip.
5 hours
Workshop or cookery class in an idyllic setting, preparing 2 or 3 dishes
