MENU SPRING SUMMER À LA CARTE STARTERS SAINT-MARCELLIN CASSOLETTE 16 € YELLOW TOMATO GAZPACHO 18 € Baked Saint-Marcellin cheese with honey and walnuts Cured ham crisps and garlic toast soldiers SALADS LA VERCORS 16 € WARM GOAT CHEESE 18 € Blue cheese,...
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MENU SPRING SUMMER À LA CARTE STARTERS SAINT-MARCELLIN CASSOLETTE 16 € YELLOW TOMATO GAZPACHO 18 € Baked Saint-Marcellin cheese with honey and walnuts Cured ham crisps and garlic toast soldiers SALADS LA VERCORS 16 € WARM GOAT CHEESE 18 € Blue cheese, walnuts, cured ham and figs Warm goat cheese on fig bread toast LA ROYANS 18 € L'ESTIVALE 20 € Warm pork terrine cubes, walnuts, apples, mountain Mozzarella di Bufala, cherry tomatoes, pine nuts, tomme tomato-basil macaron MAIN COURSES Served with the chef's daily accompaniment TROUT 24 € SEA BASS FILLET 26 € Échevis trout grilled with wild garlic Roasted sea bass fillet with spices CHICKEN SUPREME 24 € LAMB SAUTE 26 € With crayfish sauce Vercors lamb with parsley and garlic RAVIOLES Traditional speciality from the Drôme, birthplace of the famous French ravioles. TRADITIONAL (GRATIN OR POACHED) 12 € BLUE CHEESE (GRATIN OR POACHED) 14 € Ravioles in traditional broth Ravioles with Vercors-Sassenage blue cheese SMOKED TROUT (GRATIN OR POACHE
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