THE FISH OF THE DAY crozets risotto with toasted hazelnuts – €27

COD with aïoli, seasonal vegetables in olive oil, bouchot mussels and whelks – €33

THE “CHARLOTTE” OF SEA BREAM, as Jacques Pic liked it, grilled eggplant, creamy tomato sauce – €37

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

POLLOCK  fish and chips, summer vegetables, mint tartare sauce – €29

CHAROLAIS BEEF TARTARE hand-cut and lightly smoked with confit egg yolk, served with homemade fries – €33

PORCHETTA rolled with mint, rosemary, and lemon, served with Provençal tian and 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)

FARMHOUSE PORK TENDERLOIN sweet onion fondue, potato and celery purée, pork jus with herbs – €28

BAKED GNOCCHI parmesan, spiced tomato sauce, capers, olives, basil pesto – €27

CANNELLONI GRATIN brousse cheese, spinach and tomato coulis – €26

FINE CHEESE SELECTION, seasonal jam – €14

COTTAGE CHEESE with fine herbes from our garden – €10

TARTLET WITH ARTHUR BAUD’S FIGS with hazelnut ice cream and honey condiment – €14

BLACK FRUIT VACHERIN with mint ice cream and caraway-infused whipped cream – €14

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.

PEACH MELBA Madagascar vanilla ice cream, almond crisp and peach-raspberry coulis – €15

CHOCOLATE MOUSSE special cuvée – €16

CLAFOUTIS WITH MIRABELLES FROM ARDÈCHE TO SHARE, flavoured with cinnamon and ginger,
served with Vin Jaune sorbet – €28

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.

Arthur Baud’s Fig’s
Since 2010 in Vaison-la-Romaine, Pierre and Arthur Baud have been organically over 300 varieties of sun-kissed fig trees, producing fruit of exceptionnal quality.