The “Vendée” mussels, curry and lime,microgreens- 26€

The tomato and black olives arancini, spicy sauce, ” Brousse” cheese with olive oil – 23€

The grilled octopus,piquillos sauce, roasted red peppers – 26€

The grilled vegetables from “Iles Ferays”, pesto rosso, aragula ice cream – 16€

Cucumber gaspacho with green anise and verbena, ginger Raïta -14€

The grilled fish, zucchinis slices, “beurre blanc” with fenel seed – 37€

The sea bream as “Charlotte” with grilled eggplant slices, fish stock with tomatoes – 30€

The steamed monkfish from Bretagne, “paysanne” with carots, onions and farm bacon, wild garlic emulsion – 34€

The fish of the day, Bonifacian eggplant and basil fish stock – 26 €

The matured and grilled prime rib butter parsley, ASP whiskey pepper fresh fries, salad from Jean-Luc Raillon (between 800 gr and 1,2 kg for 2 minimum) -13€ per 100 gr

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The veal Saltimbocca, sage and ham, grilled slice of beefsteak tomato, Puttanesca sauce – 26€

The “Charolais” beef tartare, egg yolk, homemade fries – 29€

The candied free-range poultry leg, tarragon breadcrumbs, Diable sauce and potatoes straw -24€

The veal breast with carvi, potatoes blini with thyme and stewed rhubarb -25€

The Bonifacian eggplant with crushed tomatoes – 24€

Fine cheese selection – 14€

The herbs faisselle -10

Le soufflé glacé à l’orange © Jacques Pic – 14€
Jacques Pic’s magic dessert! A very vaporous iced parfait, both voluptuous and light in which the Grand-Marnier brings out the bitterness of the orange.

The vanilla rice pudding with Bergeval apricot and Hervé Lauzier’s almonds – 13€

The raspberry “Vacherin”with “tagète passion” flower – 13€

The strawberry tartlet Gariguette creamy with orange blossom and almonds from Hervé Lauzier – 14€

The cherry clafouti from our region, cherry’s sorbet and candied, garden’s verbena – 14€

The Pic’s chocolate mousse, candied lemon and herbaceousgel – 14€

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. .

“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.

La ferme de JC
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 in the Drôme.

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!