TROUT RILLETTE citrus fruits, crunchy vegetables, Chartreuse vinaigrette and pickles – €19

FARM-RAISED POULTRY AND PORK TERRINE dried fruits, spiced rhubarb chutney, and young shoots – €18

LOCAL GREEN ASPARAGUS egg mimosa and walnuts, grilled farmhouse bacon, light black garlic mayonnaise – €26

HOMEMADE MEAT PIE with foie gras, pork, black trumpets, pistachios, sweet onion chutney and grapes – €25

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.

GRILLED OCTOPUS homemade hummus, smoked paprika,
fresh coriander, and crispy chickpeas – €26

FRESH FISH OF THE DAY leek fondue with farmhouse bacon, Madras curry broth – €27

GRILLED COD sweet onion raviole with sorrel, mussels, yellow wine emulsion – €33

POLLOCK FISH & CHIPS spring vegetables,
mint tartare sauce – €29

THE BOUDIN RICHELIEU Nantua sauce and mushrooms from
the Frères Hensens, vermicelli rice – €28

PAN-SEARED HAKE with French-style peas, white asparagus,
and a zesty Vermouth beurre blanc – €33

LOCAL LAMB 7-hour slow-cooked shoulder,
crispy thyme potato cake, braising jus  – €29

LAMB SHANKS confit with sweet spices, root vegetables glazed in jus – €34

FARMHOUSE PORK CHOP roasted with thyme, smoked potato mousseline, tangy jus – €29

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)

FRESH TAGLIATELLE local green asparagus, lemon, parmesan, and toasted pine nuts – €29

FINE CHEESE SELECTION, seasonal jam – €14

COTTAGE CHEESE with fine herbes from our garden – €10

CARPENTRAS STRAWBERRY TARTLET diplomat cream and elderflower petal gel – €15

RHUBARB PUFF PASTRY almond cream infused with meadowsweet
and ginger – €14

THE OPERA biscuit and Peruvian coffee ganache,
chocolate cream from the “Anne-Sophie Pic”
cuvée by Valrhona – €14

THE FLAN TO SHARE with Vallauris’ “Neroli” orange blossom
and Madagascar vanilla – €26

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

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.