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In our restaurant or on the terrace...

In our restaurant or on the terrace, during summer, you will appreciate the quality of our table. Our staple products are chosen according to freshness and season. We pay a great attention to appropriate cooking time in order to preserve the original flavours of the food.

Our wine cellar offers more than 100 references of French wines including the best vineyards from the Rhône Valley.

For any professional or personal event (baptism, birthday, wedding meal and various family events, discover or rediscover the savor of our refined dishes and elaborated with attention by our chef and his team.

Download the banquet brochure

You can download or consulted-on-line our menu.

We wish you to enjoy a remarkable moment and good appetite…

Some recommendations from our executive chef Alexandre Dartois

  • We recommand you for a table from 10 persons, only one menu for all.
    All desserts must be ordered before your meal,
  • All our courses are elaborate on-site based on fresh and local goods except the ice-creams, sorbets and puff pastry.
    • These products are listed at the end of the carte.
  • To know the list of the allergenes present in food, please ask our Maitre D’hotel

Menu du marché

Entrée ou dessert avec un plat

Starter or dessert with main course
28€ 

Entrée, plat et dessert 
Starter, main course and dessert
36€

 

Starters

GNOCCHI AUX ABRICOTS

Apricot stuffed Gnocchi

Main course

TRUITE D'ARDECHE BIO
Sauce miel citron, Carottes fanes glacées

Organic Trout, Honey and lemon sauce, Glazed carrots with tops

ou / or

RÂBLE DE LAPIN CUISSON BASSE TEMPERATURE
Pain perdu et sauce acidulée

Low temperature Saddle of Rabbit, French toast and sour sauce

Cheese

1/2 PICODON DE DIEULEFIT DE LA MAISON CAVET
Mariné aux herbes et Huile d'olive AOP de Nyons

Dieulefit 1/2 Picodon from Maison cavet, Herbs and Nyons olive oil marinade

ou /or

FROMAGE FRAIS « FAISSELLE »
au lait de vache ou chèvre de chez «CAVET», coulis de fruit, miel, sucre, crème ou herbes

Fresh faisselle cow or goat cheese milk (with fruit coulis, honey, sugar or fresh herbs)

Desserts

MONNAIE DU PAPE AU CITRON

"Monnaie du Pape" lemon shortbread

 

 

Download the menu

Du 25 septembre au 7 octobre 2023 au déjeuner uniquement, sauf jours fériés et dimanche

served from the 25th of September until 7th of october for lunch only, except sundays & public holidays

Menu des Arômes Automne

Servi à partir du 16 septembre 2023

Entrée ou dessert avec un plat
Starter or dessert with main course
39€ 

Entrée, plat et dessert 
Starter, main course and dessert 
49€

Supplément plateau de fromages affinés  
Selection of cheeses
8€

Accord mets et vins (3 verres) 
3 glasses of wine according to the menu
38€

 

Starters

VELOUTÉ DE TOPINAMBOUR
Émulsion de noisette torréfiées, poëlée de châtaignes de l'ardèche et crumble

Jerusalem artichoke soup, roasted hazelnut emulsion, fried chestnuts and crumble

ESCARGOTS DE BEZAUDUN AU BEURRE MAÎTRE D'HÔTEL
Oeuf de ferme bio cuit à 63°C, crème d'ail fumé, sponge cake au persil et brunoise de potimarron

Snails with maître d'hôtel butter, organic farm egg cooked at 63°C, parsley sponge cake and pumpkin brunoise

Main course

FILET D'AIGLEFIN SNACKÉ & ESPUMA AU CHORIZO
Risotto d'épeautre de la Drôme, coques et beurre blanc au gingembre et citron confit

Snacked haddock fillet, chorizo foam, spelt risotto, cockles and white butter with ginger and candied lemons

RAVIOLES AUX CHAMPIGNONS DES BOIS
Crème de maïs fumé, oeuf cocotte et purée de céleri rave aux truffes d'été

Ravioli with wild mushrooms, smoked corn cream, cooked eff and celeriac puree with summer truffles

QUEUE DE BOEUF CHAROLAIS BRAISÉE AU VIN ROUGE DES CÔTES DU RHÔNE
Pressé de butternut et noix

Oxtail braised in Côte du Rhône red wine, pressed butternut squash and walnuts

POITRINE DE PORC FERMIER CUIT À BASSE TEMPÉRATURE
Marinade aigre douce, panais au café, émulsion au lard

Free-range pork belly cooked at low temperature, sweet and sour marinade, coffee parsnip, bacon emulsion

Cheese

CHARIOT DE FROMAGES DE NOS RÉGIONS
sélectionnés par la fromagerie «LOU CANESTEOU»

Selection of cheese from «LOU CANESTEOU»

FROMAGE FRAIS « FAISSELLE »
au lait de vache ou chèvre de chez «CAVET», coulis de fruit, miel, sucre, crème ou herbes

Fresh faisselle cow or goat cheese milk (with fruit coulis, honey, sugar or fresh herbs)

Desserts

SABLÉ NOISETTE ET GIANDUJA
Crémeux café et mousse chocolat blanc & sorbet à la mûre

Hazelnut and gianduja shortbread, coffee cream and white chocolate mousse & blackberry sorbet

BRIOCHE PERDUE ET PANNA COTTA À LA FÈVE DE TONKA
Figues rôties au Grand Marnier, glace au pain grillé

French toast and tonka bean panna cotta, roasted fig with Grand Marnier, toasted bread ice cream

SÉLÉCTION DE CRÈMES GLACÉES OU SORBETS MAISON (3 BOULES)
tuile croustillante aux pralines roses

Selection of homemade ice cream or sorbet with crisp tuile (3 scoops)

Download the menu

Ce menu est servi tous les jours au déjeuner et au dîner. 

This menu is available everyday, for lunch and dinner.

Menu Intemporel en Surprise

Menu dégustation en 7 services 

Full course meal with meat and fish
75€ 

Accord mets et vins par notre sommelier (3 verres) 
3 glasses of wine according to the menu
38€ 

Accord mets et vins par notre sommelier (4 verres) 
4 glasses of wine according to the menu
47€ 

Desserts

 

Notre chef, Alexandre Dartois, vous propose son menu surprise, élaboré avec des produits nobles de grande qualité qu'il aura choisi au grés des arrivages saisonniers, et cuisinés selon ses envies et humeurs, pour le plaisir de vos papilles.

Our chef, Alexandre Dartois, suggests his "menu surprise", elaborated with noble products of high quality that he will have chosen according to seasonal arrivals, and cooked according to his wishes and moods, for the pleasure of your taste buds.


Ce menu est servi du mercredi au samedi au dînerles dimanches et jours fériés.

Available from Wednesday to Saturday for dinner, every Sunday and public holidays.

Menu servi pour l’ensemble de la table
This menu is served for all the table

Our wine cellar

Our wines have been selected for you by our sommelier. They have been classified by wine-growing regions staing with the valley of Rhône wines than from North to South.

To help you to make a choice, we suggest you our favorite selection, organic wines, wines to go with desserts and prestigious wines.

To discover our wide choice of wines that we can suggest you, download the wines carte.

Download our wine menu

Hotel

Au Poët-Laval, en Drôme Provençale à 5 kms de Dieulefit (village de potiers), 20 kms de Montélimar, au sommet d'un des plus beaux villages de France.

Visit the hotel

Rooms

Quiet and relaxing, our rooms fit in perfectly with the old village spirit.

See the rooms

Meetings

For your meetings, we provide you a meeting room of 105m2 with a capacity up to 50 persons.

Organize a meeting