Back

Menu Les Hospitaliers

à la carte

Starter

Regional asparagus salad with vegetables nem, spirulina & gomasio espuma
€20

Walnut ricotta raviolis, butternut velouté, caramelized chesnut emulsion

Pimentos del Piquillo "crème brulée", olive & parm crumble, quinoa with vegetables parfumed with ras el hanout, orange & red pepper sorbet
€18

Pistachio panna cotta, smoked mackerel with citrus Vierge sauce, shallot and quince chutney

Peas espuma, dumpling coliflower with almonds & shaved duck foie gras
€16

Risotto of small spelt, pan-fried mushrooms, vermicelli chips ans Thaï broth

Main course

"Ravioles du Dauphiné" stuffed ith savory, poached in thaï vegetables broth
€34

Local guinea fowl in ballottine, potatos crips tart with pork feet, tonka bean sauce

Wild hake marinated with coconut milk & ginger with black garlic Espuma, small spelt from Ventoux and cucumber chutney
€31

Beef breast cooked during 7 hours, snail fricassé & parmesan shortbread, red wine sauce from the Côtes du Rhône

Local farm guinea fowl, marinated with condiments, cooked on law & slightly sour juice
€41

The must eat rack of lamb in frech grass crust, garlic cloves & thyme sauce

Roasted rack of lamb with honey, stewed cloves garlic and lamb reduction with thyme
€35

Fillet of sea bream, polenta with pine nuts, corn cobs and popcorn with Espelette peppers, smoked & grilled corn sauce

Oeuf cocotte bio, purée de céléri-rave et truffe, nems de légumes, émulsion poire
€25

Organic egg casserole, celeriac mash and truffe, vegetable nems, pear emulsion

Fromages

Chariot de fromages de nos régions affinés par Josianne Deal "meilleur ouvrier de France 2004."
€15

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

Faisselle de fromage frais au lait de vache ou chèvre (fines herbes, coulis de fruits, crème, miel ou sucre.)
€10

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

Dessert

Coconut cake, passion fruit jelly with white chocolate mousse, ginger thin biscuit & Pina Colada sorbet
€16

Dieulefit honey roasted fig on toasted gingerbread & vanilla ice cream

Strawberry millefeuille, whipped cream with rosu parfumes & red beats sorbet
€16

Chocolate-hazelnut Entremet, passion insert & exotic sorbet

Chocolate macaroon, nougatine crisp, strawberries with rosemary & dark chocolate sorbet
€16

Yuzu lemon roll biscuit with prune & Cognac marmelad with nougatine

Home made ice cream & sorbet selection
€13

Selection of homemade ice cream or sorbet (3 scoops) with a crispy biscuit.

Menu Végétarien

€42

Entrée

Risotto de petit épeautre de sault, poêlée de champignon des bois, chips de vermicelles, bouillon thaï

Risotto of small spelt, pan-fried mushrooms, vermicelli chips ans Thaï broth

Plat

Oeuf cocotte bio, purée de céleri-rave et truffe, nems de légumes, émulsion poire

Organic egg casserole, celeriac mash and truffe, vegetable nems, pear emulsion

Fromage

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."

Dessert

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.

The dishes listed above could change depending on availability
This preset menus is available from 19/09/20 to 24/10/20 on Wednesday, Thursday, Friday, Saturday, Sunday for Nouveau Déjeuner This preset menus is available from 19/09/20 to 24/10/20 on Wednesday, Thursday, Friday, Saturday, Sunday for Nouveau Diner

Menu Enfant

€16

Plat

Une viande poêlée OU poisson façon meunière légumes de saison. Pan fried meat of fish with seasonal vegetables

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

Dessert

Selection de crèmes glacées ou sorbets (2 boules) tuile croustillante. Selection of homemade ice cream or sorbet with a crispy biscuit (2 scoops.)

The dishes listed above could change depending on availability
This preset menus is available from 19/09/20 to 24/10/20 on Wednesday, Thursday, Friday, Saturday, Sunday for Nouveau Déjeuner This preset menus is available from 19/09/20 to 24/10/20 on Wednesday, Thursday, Friday, Saturday, Sunday for Nouveau Diner

Menu du Marché

€34

Entrée

Velouté de topinambour, poêlé de châtaignes et échalote et son espuma

Cream of Jerusalem artichoke soup, pan-fried shallot chestnuts and Espuma

Plat

Filet de Mulet, beurre blanc aux fines herbes

Fillet of grey mullet, white Butter with fresh herbs

Onglet de bœuf, sauce au vin rouge des Côtes du Rhône

Beef tab with red wine sauce « Côtes du Rhône »

Fromage

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.

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.)

Dessert

Monnaie du pape au citron

Lemon Mille-Feuille

Café ou Thé gourmand.

"Gourmand" coffee or tea.

Assortiment de crèmes glacées ou sorbets.

Home made ice creams & sorbets.

The dishes listed above could change depending on availability
This preset menus is available from 19/09/20 to 24/10/20 on Wednesday, Thursday, Friday, Saturday for Nouveau Déjeuner

Menu des Arômes

€49

Entrée

Raviole de Ricotta aux noix, velouté de butternut, émulsion châtaignes caramélisées

Walnut ricotta raviolis, butternut velouté, caramelized chesnut emulsion

Panna cotta pistache, maquereau fumé, vierge aux agrumes, chutney échalotte-coings

Pistachio panna cotta, smoked mackerel with citrus Vierge sauce, shallot and quince chutney

Plat

Pintade de la Drôme en ballottine, sauce acidulée à la fève de tonka, croustillant aux pommes de terre aux pied de porc

Local guinea fowl in ballottine, potatos crips tart with pork feet, tonka bean sauce

Poitrine et joue de boeuf Charolais de 7 heures, fricassé d'escargot et sablé parmesan, réduction au vin rouge de la vallée du Rhône

Beef breast cooked during 7 hours, snail fricassé & parmesan shortbread, red wine sauce from the Côtes du Rhône

Fillet de Daurade royale, polenta aux pignons de pin, épis de maïs et son pop-corn aux piments d'Espelette, sauce maïs fumé et grillé

Fillet of sea bream, polenta with pine nuts, corn cobs and popcorn with Espelette peppers, smoked & grilled corn sauce

Fromage

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".

Dessert

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.

The dishes listed above could change depending on availability
This preset menus is available from 19/09/20 to 24/10/20 on Wednesday, Thursday, Friday, Saturday, Sunday for Nouveau Déjeuner This preset menus is available from 19/09/20 to 24/10/20 on Wednesday, Thursday, Friday, Saturday, Sunday for Nouveau Diner

Prices and dishes may change.

These prices do not include offers.

Prices shown include sales tax.

Free serviceInstant reservation