LABEL ROUGE SALMON gravelax-style, citrus fruits, toasted brioche and dill cream – €27

DUCK FOIE GRAS with Beaumes-de-Venise muscat, toasted homemade brioche – €32

THE RED MULLET AND FOIE GRAS terrine as a mosaic bouillabaisse jelly – €29
In the 1970s, Jacques Pic was one of the first to combine land and sea. Anne-Sophie Pic has reinvented it by adding bouillabaisse jelly.

HOMEMADE MEAT PIE with foie gras, pork, black trumpets, pistachios, sweet onion chutney and grapes – €25

BRIOCHE PERDUE with farmhouse bacon cream, haddock,
smoked herring eggs and baby greens – €19

ORGANIC FREE-RANGE EGG soft-boiled, with a cream of brown mushrooms, oyster mushrooms and shiitake mushrooms from the Frères Hensens – €18

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

NORMANDY SCALLOPS watercress, confit ratte potatoes, roasted chestnuts, vanilla-infused scallop skirt fumet – €39

COD grilled, sweet onion raviole with sorrel, mussels, yellow wine emulsion – €33

OCTOPUS STEW with fresh tagliatelle, country bacon, pearl onions, brown mushrooms – €34

FISH OF THE DAY snacked, small spelt risotto, sweet potatoes, lemon, buckwheat fumet – €27

VEAL BREAST confit with sage, crispy potatoes and celery,
tangy sherry jus – €29

LAMB SHANKS confit with sweet spices,
root vegetables glazed in jus – €34

FARMHOUSE PORK CHOP roasted with thyme,
smoked potato mousseline, tangy jus – €29

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)

THE CRIQUE potatoes flavoured with herbs from our garden, oyster mushrooms from the Hensens brothers, roasted mushroom jus – €27

FINE CHEESE SELECTION, seasonal jam – €14

COTTAGE CHEESE with fine herbes from our garden – €10

ANDRÉ © CIGAR with barrel-aged Ecuadorian chocolate, Vercors whisky ice cream and Lauzier’s almond praliné – €17

VACHERIN with Menton pomelos, crispy meringue, ginger – €14

TROPÉZIENNE soft brioche with orange blossom water and blood orange sorbet – €14

TIRAMISU WITH ETHIOPIAN COFFEE Madagascar vanilla cream, Disaronno jelly – €14

CANNELÉ in trompe-l’œil, salted butter caramel, ice cream flavoured with rhum and raisins – €15

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.

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!

JC’s farm
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, Drôme.

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.

Jeanne Mareyage’s Scallops
In Normandy (Calvados), in Port-en-Bessin-Huppain, Jeanne Mareyage’s shellfish, mollusks, and fish are renowned for their exceptional taste quality.