A plate of local “tapas” concocted by the chef; Pressed Foie Gras with Camargue salt crystals, dark chocolate chip heart; Refine Drôme goat’s cheese tart, Rosemary and grilled hazelnut shortbreads, Crispy leg of Provence Lamb, low temperature cooked, Market vegetable compote with Roaix basil.
At the heart of the village, in a 16th century building, three dining rooms with views of the Rhône valley. Four seasons for a delicious sun-drenched cuisine. What we want: to enjoy ourselves! And the most important to us: to make sure that you enjoy yourselves! Cooking lessons with the chef, on Saturdays, depending on the calendar.
Weekly closing: Sunday evenings, Tuesday evenings and Wednesday all day; Open 7 days a week in July and August.
Listed in the Gantié guide 2015, Michelin...