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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.

Our services

In special occasion, specific menu… Contact us, we will send you a personalized quote.

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

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

Download the menu

Some recommendations from our executive chef Luc Spilemont

  • 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

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Les Hospitaliers

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Menu du marché

Entrée ou dessert avec un plat 
Starter or dessert with main course  21.50€ 

Entrée, plat et dessert 
Starter, main course and dessert  28€

Menu complet avec fromages 
Full course menu with cheese  34€

Starters

Gaspacho de légumes
toast de cervelle de canut au chèvre et fines herbes.

Vegetable gazpacho, toast with whipped cottage goat cheese and fresh herbs.

Main course

Filet de Dorade
sauce à la sauge.

Sea bream filet, sage sauce.

ou / or

Caille de la Drôme en deux cuissons
jus de cuisson

Quail cooked two ways and its drippings.

Cheese

1/2 picodon de Dieulefit "maison Cavet"
mariné aux herbes et huile d'olive AOP de Nyons.

Dieulefit's Picodon from "maison CAVET" marinated with herbs and Nyons olive oil.

ou / or

Faisselle de fromage frais
au lait de vache ou chèvre (fines herbes, coulis de fruits, crème, miel ou sucre.)

Cow or goat milk fresh faisselle (with herbs, fruits coulis, cream, honey or sugar.)

Desserts

Petite douceur du moment

Dessert of the day

ou / or

Café ou Thé gourmand

"Gourmand" coffee or tea

ou / or

Assortiment de crèmes glacées ou sorbets

Home made ice creams & sorbets

Ce menu est servi du mercredi au samedi au déjeuner uniquement, sauf jours fériés.

Available from Wednesday to Saturday for lunch only, except public holidays.

Menu des Arômes

Entrée ou dessert avec un plat
Starter or dessert with main course  32€ 

Entrée, plat et dessert 
Starter, main course and dessert  42€

Menu complet avec fromages 
Full course menu with cheese  49€

Accord mets et vins par notre sommelier (3 verres) 
3 glasses of wine according to the menu  35€

Starters

Saumon d'Ecosse Label Rouge en 2 façons (fumé et rillettes)
duo de pommes et betteraves crues, mascarpone aneth et citron vert, samossa de légumes.

Scottish salmon rwo ways (smoked and rillettes), raw beetroot and apple duo, whipped mascarpone with dill and lime, vegetable samosas.

ou / or

Bouchon de boeuf façon carpaccio
duxelle de champignons et pignons de pin, corolle de tomates à l'ancienne et sa brunoise d'avocat, gelée de citrons.

Beef bites carpaccio style, mushrooms and pine nuts duxelle, old fashionned tomato corolla with an avocado and orange brunoise, lemon jelly.

 

Main course

Poitrine de cochon fumée légèrement fumée
saveur aigre douce & poivre de Tasmanie, sauce vierge mangue ananas.

Pig's belly sligtly smoked, sweet and sour flavor & Tasmanian pepper, mango pineapple "sauce vierge".

ou / or

Pintade de la Drôme rôtie
marmelade d'orange glissée sous la peau, sauce acidulée à la sauge.

Roasted guinea fowl with orange marmelade slipped under the skin, acidulated sage sauce.

ou / or

Dos de Merlu de ligne snaké
croûte d"herbes et d'épices, wok de légumes sauce étrilles.

Handlined grilled hake's back, crust of herbs and spices, vegetable wok with velvet crab sauce

Cheese

Chariot de fromages de nos régions
affinés par Josianne Deal, meilleur ouvrier de France 2004.

Selection of cheese from ou regions, matured by Josianne Déal "meilleur ouvrier de France 2004".

Desserts

Selection de douceurs
à la carte, à commander en début de repas.

A selection of desserts, to order at the beginning of the meal, 
in the "A la Carte" section of the menu.

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

This menu is available everyday, for lunch and dinner.

Menu 100% Surprise

Menu complet avec viande ou poisson
Full course meal (meat or fish) & dessert   58€ 

Menu complet avec viande et poisson 
Full course meal with meat and fish   69€ 

Accord mets et vins par notre sommelier (3 verres) 
3 glasses of wine according to the menu   35€ 

Accord mets et vins par notre sommelier (4 verres) 
4 glasses of wine according to the menu  44€ 

Starters

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 vs 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 dîner et tous les dimanches et jours fériés.

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

Menu enfant

Nous n'oublions nos petits gastronomes (moins de 12 ans)

We do not forget our little gourmets (under 12 years old)   16€

Main course

Une viande poêlée ou poisson façon meunière
légumes de saison.

Pan fried meat of fish with seasonal vegetables

ou / or

Ravioles par Jean-Yves Eynard "La Raviol'adie"
farcies là a sarriette, beurre blanc aux fines herbes.

Local ravioli stuffed with savory, butter with herbs.

 

 

Desserts

Selection de crèmes glacées ou sorbets
(2 boules) tuile croustillante.

Selection of homemade ice cream or sorbet with a crispy biscuit 

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

This menu is available everyday, for lunch and dinner.

Menu Végétarien

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

Menu complet avec fromages
Full menu with cheese  42€

Accord mets et vins par notre sommelier (2verres)
2 glasses of wine according to the menu  26€

Starters

Taboulé de lentilles vertes du Puy et son croustillant spiruline
Cheesecake au fromage de chèvre de Dieulefit, espuma de wasabi.

Taboulé of green lentils and its spiruline crisp,
goat cheese cheesecake and wasabi espuma.

Main course

Oeuf cocote aux champignons et chicoré
galette de pois chiche en croustillant, caviar d'aubergines épicé.

Egg casserole with mushrooms and chicory,
crispy chikpea galette and spicy eggplant caviar.

Cheese

Chariot de fromages de nos régions
affinés par Josianne Deal "meilleur ouvrier de France 2004."

Selection of cheese from ou regions,
matured by Josianne Déal "meilleur ouvrier de France 2004."

Desserts

Selection de douceurs
à la carte, à commander en début de repas.

A selection of desserts, to order at the beginning of the meal,
in the "A la Carte" section of the menu.

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

This menu is available everyday, for lunch and dinner.

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.

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Rooms

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

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Meetings

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

Organize a meeting