LABEL ROUGE SALMON gravelax-style, citrus fruits, toasted homemade brioche and dill cream – €27

CHESNUT VELOUTÉ and butternut royale – €17

THE RED MULLET AND FOIE GRAS terrine as a mosaic bouillabaisse jelly – €29
In the 1970s, Jacques Pic was one of the first to combine land and sea. Anne-Sophie Pic has reinvented it by adding bouillabaisse jelly.

HOMEMADE MEAT PIE with foie gras, poultry, pistachios, quince, apple chutney – €25

DUCK FOIE GRAS with Beaumes-de-Venise muscat, toasted homemade brioche – €21

HOMEMADE COUNTRY TERRINE with with wild mushrooms, young sprouts, pickles – €18

THE BOUDIN RICHELIEU, Nantua sauce and mushrooms from the Hensens brothers, rice with noodles – €28

NORMANDY SCALLOPS, watercress, confit ratte potatoes, roasted chestnuts, vanilla-infused scallop skirt fumet – €39

COD FISH cooked on a plancha, Grenobloise sauce, brown butter, capers, lemon, croutons and steamed potatoes – €33

OCTOPUS STEW with fresh tagliatelle, country bacon, pearl onions, brown mushrooms – €34

FISH OF THE DAY snacked, sweet onion and fennel compotée, roasted almonds, butter sauce with Corsican clementine zest – €27

DUCK BREAST from Domaine des Limagnes, roasted parsnips, Passe-Carssane pear, kale, tangy duck juice – €29

CHICKEN THIGH confit, squash and chesnut gratin, foie gras sauce – €32

CONFIT WILD BOAR SHOULDER, potato blinis with lemon thyme, brown beer sauce – €27

THE GRILLED MATURED BEEF RIB parsley butter, homemade french fries, mixed greens

€13 per 100 gr (between 800 gr and 1,2 kg for 2 minimum)

THE CRIQUE potatoes flavoured with herbs from our garden, oyster mushrooms from the Hensens brothers, roasted mushroom jus – €27

FINE CHEESE SELECTION, seasonal jam – €14

COTTAGE CHEESE with fine herbes from our garden – €10

ANDRÉ CIGAR with barrel-aged Ecuadorian chocolate, Vercors whisky ice cream and Lauzier’s almond praliné – €17

APPLE AND QUINCE CRUMBLE with Madagascar vanilla ice cream and Isigny cream – €13

L’ARDÉCHOIS chestnut mousse, biscuit and praliné with Grenoble walnuts, rum flavoured custard – €16

MENTON LEMON TARTLET crispy meringue and citrus marmalade flavoured with garrigue herbs – €14

POACHED PEAR WITH RED WINE, sweet spices ice cream and confit orange – €14

THE ICED ORANGE SOUFFLÉ – €15
The dessert imagined by Jacques Pic.
A very vaporous iced parfait, both voluptuous and light in which the Grand-Marnier brings out the bitterness of the orange.

We take great care to source local produce, in tune with the seasons and nature.

We work with ethical producers to promote local, responsible agriculture.

Cyril Vignon’s vegetables in Loriol
Cyril is the fourth generation to run this family farm located at the confluent of the Drôme and Rhône rivers, on land rich in alluvium. The production is now very diversified

Lard and pig from the Caillats farm
Located in the heart of Royans-Vercors, the Chaléon family farm continues to delight lovers of local products. Farm eggs and a wide variety of cheeses are also produced.

“La chèvrerie des Pampilles”
Lionel Mossières raises a hundred goats in the commune of Alixan and transforms a large part of his production into cheese For the early risers, he sells the surplus milk every morning at the farm.

The vegetables of the Feray Islands
The silt from the ancient floods of the Rhône brings unique flavours to the market garden production of Frédéric and Antoine Martin. They are present on the markets of Tournon and Annonay!

JC’s farm
Jean Christophe Vonlanthen, a passionate farmer, raises his poultry in the open air on an area of more than 20 hectares located in Grand Serre, Drôme.

Les Frères Hensens mushrooms
In Saint-Julien-en-Quint, in the Drôme region, the Hensens brothers produce organic mushrooms. They master every stage of production and gr ow countless varieties.

Loïc Mounier’s organic vegetables, AGRIZ
Bringing the real taste of fruit and vegetables back to consumers is the aim of Loïc Mounier, a farmer’s son. For him, respecting the seasons and the natural life cycle of produce from the land is a ma tter of daily course.

Hervé Lauzier’s almonds
Hervé Lauzier, producer in the Drome. His almonds are crushed in a F rench mill set up b y a pr oducers’ cooperative.

Jeanne Mareyage’s Scallops
In Normandy (Calvados), in Port-en-Bessin-Huppain, Jeanne Mareyage’s shellfish, mollusks, and fish are renowned for their exceptional taste quality.