The André menu in its time - €49
Starter – Main course – Dessert
Among the selection proposed à la carte
A children’s menu, including one main course and one dessert, is also available for 28€.
Starters
HOMEMADE COUNTRY TERRINE with foie gras and pistachios, red onion chutney with aged Sherry vinegar – €23
LOCAL TROUT GRAVLAX dill, clementine zest, pink peppercorn crème fraiche, toasted homemade brioche – €21
BUTTERNUT SQUASH ROYALE*soubise sauce, caramelized and croutons – €19
*A Tuber melanosporum truffle supplement (Drôme origin) is available for €20.
Main courses
COD LOIN confit in oil, star anise carrots, chestnut honey vinaigrette – €27
SHREDDED BEEF CHEEK*, dauphinois potato gratin, black garlic jus – €27
CONFIT CHICKEN LEG mushrooms from the Frères Hensens, hazelnuts, poulette sauce with Vin Jaune – €26
ROMAN-STYLE GNOCCHI sweet potato purée, kale and aged Comté cheese – €25
*A Tuber melanosporum truffle supplement (Drôme origin) is available for €20.
Desserts
ARDÈCHE CHESTNUT CAKE, toasted walnuts, Baroko rum crème anglaise – €15
PAVLOVA, with citrus from Étienne Schaller
light vanilla cream and meringue scented with Sil Timur pepper – €15
BELIZE-ORIGIN CHOCOLATE TARTLET*, salted butter caramel and a hint of black cardamom– €15
*A Tuber melanosporum truffle supplement (Drôme origin) is available for €20.
OUR PRODUCERS
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.
