andre pic chic bistro in valence
The André menu in its time - €46

Choice of entrée

DRÔME CAULIFLOWER ROYALE

parfumed with curry, Dubarry cream and raw tips

or

BEEF CHUCK

with seasonal vegetables, Gribiche sauce and young shoots

***

Choice of dish

THE FISH OF THE DAY,

leek fondue with farmhouse bacon, walnuts butter sauce

or

CONFIT POULTRY THIGH

potatoes “Délicatesse”, caramelised pearl onions, poultry and Noilly Prat sauce

***

Choice of DESSERT

MATHIEU VERMES’ RHUBARB TARTLET

, sprinkled with green anise, whipped cream and mint ice cream from our garden

or

ORANGE FLAVOURED “TROPÉZIENNE”

soft brioche parfumed with orange blossom

A children’s menu, including one starter, one main course and one dessert, is also available for 25€.

Entries

DRÔME CAULIFLOWER ROYALE perfumed with curry, Dubarry cream and raw tips – 18€

BEEF CHUCK with seasonal vegetables, Gribiche sauce and young shoots – 17€

THE RED MULLET AND FOIE GRAS terrine as a mosaic bouillabaisse jelly 29€
Jacques Pic was one of the first in the 1970s to blend the land and the sea with this stylish, graphic dish. A dish which really reminds Anne-Sophie childhood’s.

GREEN ASPARAGUS FROM THE REGION ewe cottage cheese, lemon and torrified hazelnuts – 23€

GRILLED OCTOPUS homemade hummus, crunchy chickpeas and sesame, pomegranate and coriander vinaigrette – 25€

HOMEMADE MEAT PIE flavoured with Maison Verot’s black pudding and pistachios, onion chutney and Corinth raisins – 25€

Fishes

THE FISH OF THE DAY , leek fondue with farmhouse bacon, walnuts butter sauce – 23€

SNACKED ARDECHE TROUT fregola, Mediterranean green crab bisque – 28€

GRILLED FISH , white asparagus, garden peas and spring onions – 34€

COD FISH saffron flavoured mussels cream, potatoes seasoned with the herbs of our garden – 29€

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

Meat, poultry and offal

DUCK BREAST from Domaine de Limagne, carrot tops, tangy orange sauce – 28€

THE BRAISED LAMB SHANK with honey and thyme, creamy tarragon polenta, gravy – 32€

PORCHETTA FLAVOURED WITH MINT rosemary and lemon, lightly smoked savory mousseline, porc juice – 26€

CONFIT POULTRY THIGH potatoes “Délicatesse”, caramelised pearl onions, poultry and Noilly Prat sauce – 23

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)

Garden Inspiration

RAVIOLE PASTA, filled with fresh goat cheese from the region, honey and Hensens’s brothers mushrooms – 24€

Cheeses

FINE CHEESE SELECTION, seasonal jam – €14

FINE HERBES COTTAGE CHEESE – 10€

Desserts

MATHIEU VERMES’ RHUBARB TARTLET, sprinkled with green anise, whipped cream and mint ice cream from our garden – 13€

OUR BISTROT ANDRE’S CIGAR with barrel-aged Ecuadorian chocolate, Vercors whisky ice cream and Lauzier’s almond praline – 16€

ORANGE FLAVOURED “TROPÉZIENNE” soft brioche parfumed with orange blossomr – 13€

CANNELÉ IN TROMPE-L’ŒIL vanilla mousse, salted butter caramel, ice cream flavoured with rhum and raisins – 14€

PINK GRAPEFRUIT VACHERIN coconut sorbet and chantilly, Alba cinnamon – 14€

THE ICED ORANGE AND GRAND MARNIER © Jacques Pic – 14€
A very vaporous iced parfait, both voluptuous and light in which the Grand-Marnier brings out the bitterness of the orange.

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.

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!

The Cattiers Farm
Passionate about poultry, Ghislain is dedicated to the organic breeding of ancient chicken breeds. They benefit from vast meadows and a diet made up of whole grains, ensuring excellent final quality.