Some examples of our fare

Starters
- Small poêlée of green asparagus, crystallized tomatoes, Parmesan chips and tapenade
- Home-made foie gras house with small crystallized grelot onions or gratin of fresh figs in salt butter in season
- Skewer of scallops on a bed of fresh spinach 
- True pike "quenelle" roll in Nantua (crayfish) sauce.

Main dishes
- lamb fillets marinated with thyme from the local wildlands, vonnassien pancakes, artichoke bottoms, mushrooms in a cream sauce and broiled vegetables
- Cod fried in olive oil, with Camargue rice and small crisp vegetables
- Veal braised in cream with morel or cepe mushrooms depending on the season, Camargue rice and sugar peas.
- Filets of mullet fried in butter, roast gambas, zucchini flan and pan-warmed cherry tomatoes 
- Roast duck fillet, potatoes mashed in olive oil, Provence stuffed tomatoes and broad beans.

Cheeses 
- Board of Ardèche picodons 
- Cottage cheese with cream
- Comté from the Jura.

Desserts
- Surprise figs
- Home-made coupe Ardèchoise (chestnuts)
- Chocolate péché mignon on crunchy wafer
- Gourmandise of fresh pineapple carpaccio with a glass of kirsch

Wines: 
A good opportunity to explore local Ardèche wines - you will be pleasantly surprised.