THE FISH OF THE DAY fregola sarda, bouchot mussels and lemon, saffron butter emulsion – €28

COD seared, vichyssoise, crispy potato and farmhouse bacon – €33

SCALLOPS, parsnip mousseline and crisps, roasted Jerusalem artichoke,
bard stock infused with tonka bean – €38

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

BEEF CHEEK slow-cooked, chestnut and pumpkin gratin with aged Comté, black garlic braising jus – €27

PORCHETTA rolled with mint, rosemary and lemon, smoked cauliflower purée, pork jus – €28

LAMB SHANK honey and thyme confit, spiced sweet potato mousseline – €33

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)

DUCK BREAST roasted celeriac, kale and pear, tangy duck jus – €32

RISOTTO crozets with mushrooms from the Frères Hensens, butter emulsion and toasted hazelnuts – €26

FINE CHEESE SELECTION, seasonal jam – €14

COTTAGE CHEESE with fine herbes from our garden – €10

PINK PRALINES FLOATING ISLAND custard sauce flavored with orange blossom water and Madagascar vanilla – €15

AFFOGATO duo of Madagascar vanilla and André coffee ice creams, topped with an espresso and crispy meringue – €14

ROYAL GALA APPLE TATIN, TO SHARE, caramelized puff pastry with Isigny cream – €26

THE ICED ORANGE SOUFFLÉ
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 – €15

TARTELETTE BOURDALOUE Williams pear sorbet, amond cream infused with tonka bean – €14

ANDRÉ CIGAR © made with aged Ecuadorian chocolate, Vercors whisky ice cream and praliné made with Hervé Lauzier almonds – €17

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.

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.

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.

The ducks of the Domaine Limagne
Nestled at the foot of the Auvergne volcanoes, the Domaine de Limagne continues the tradition of artisanal duck farming, honoring time-honored practices. From the farm to the workshop, every step is carefully overseen by dedicated farmer-artisans, ensuring consistent, high-quality standards.