Restaurant du Palais de Tokyo, the site for the contemporary built in 1937, modern architecture by Anne and Jean-Pierre Vassal. The restaurant is characterized by large areas left deliberately rough, the walls are covered with white foam panels, the windows are large portraits that filter the light and the chandeliers are big pink balls and sound, ball-shaped. The huge kitchen, all stainless steel, opens to the room where it is visible.  It is headed by chef Thierry Bassard. The Menu has zucchini marinées aux pétales d’ail and mozzarella made from buffalo milk, creamy risotto aux légumes, daurade à la plancha and his crumbly desserts aux fruits served in glasses.  For dinner, the list of dishes is completed by Tokyo Hits to accompany the evening’s musical selections.For the duration of the ‘belle saison’, Eric and Claudio open their large terrace on the esplanade, between the wings of the museum, where one can find meals, have a drink or simply tan one’s self in an artistic Festival d’Avignon ambiance.

6 Avenue de New York
75016 PARIS, France
01 40 70 03 30