andre pic chic bistro in valence
The André menu in its time - €46

Choice of entrée

DRÔME CAULIFLOWER ROYALE

parfumed with curry, Dubarry cream and raw tips

or

BEEF CHUCK

with seasonal vegetables, Gribiche sauce and young shoots

***

Choice of dish

THE FISH OF THE DAY

leek fondue with farmhouse bacon, walnuts butter sauce

or

CONFIT POULTRY THIGH

potatoes “Délicatesse”, caramelised pearl onions, poultry and Noilly Prat sauces

***

Choice of DESSERT

PAVLOVA WITH CITRUS FRUITS

crunchy meringue and Madagascar vanilla whipped cream

or

“ANNE-SOPHIE PIC CHOCOLATE” SOUFFLÉ TART

with a molten heart and a passion fruit sorbet

A children’s menu, including one starter, one main course and one dessert, is also available for 25€.

Entries

DRÔME CAULIFLOWER ROYALE parfumed with curry, Dubarry cream and raw tips – 18€

BEEF CHUCK with seasonal vegetables, Gribiche sauce and young shoots – 17€

THE RED MULLET AND FOIE GRAS terrine as a mosaic bouillabaisse jelly 29€
Jacques Pic was one of the first in the 1970s to blend the land and the sea with this stylish, graphic dish. A dish which really reminds Anne-Sophie childhood’s.

THE SNAILS FROM ARDÈCHE IN ARANCINO parsley butter, and sweet garlic purée – 23€

THE GRILLED OCTOPUS,tangy butternut, turmeric and corsican clementine sauce – 25€

THE MEAT PIE flavoured with duck « foie gras », apple and calvados chutney – 25€

Fishes

THE FISH OF THE DAY, leek fondue with farmhouse bacon, walnuts butter sauce – 23€

SNACKED SEA SCALLOPS, potatoes from Noirmoutier, spinach coulis, scallop’s bards cream, crunchy buckwheat paste – 31€

THE GRILLED AND CONFIT FISH, coffee-infused Jerusalem artichoke cream, brown butter sabayon – 32€

THE ROASTED COD, saffron-infused potatoes, light aioli, grilled fennel and samphire – 28€

THE BOUDIN RICHELIEU Nantua sauce and mushrooms from the Hensens brothers, rice with noodles – 28€

Meat, poultry and offal

THE DUCK MAGRET from Domaine de Limagne, thyme “pommes dauphines” potatoes, Ratafia and barbevry sauce – 28€

THE BRAISED LAMB SHANK with honey and thyme, creamy tarragon polenta, gravy – 32€

BRAISED SHOULDER OF WILD BOAR like a Carbonade Drômoise with crispy potatoes – 26€

CONFIT POULTRY THIGH potatoes “Délicatesse”, caramelised pearl onions, poultry and Noilly Prat sauce – 23

THE GRILLED MATURED BEEF RIB, parsley butter, homemade french fries, mixed greens
13€ per 100 gr (between 800 gr and 1.2 kg for 2 minimum)

Garden Inspiration

THE SPELT RISOTTO, butternut squash purée, parmesan emulsion – 23€

Cheeses

FINE CHEESE SELECTION, seasonal jam – 14€

FINE HERBES COTTAGE CHEESE – 10€

Desserts

PAVLOVA WITH CITRUS FRUITS crunchy meringue and Madagascar vanilla whipped cream – 13€

OUR BISTROT ANDRE’S CIGAR with barrel-aged Ecuadorian chocolate, Vercors whisky ice cream and Lauzier’s almond praline – 16€

“ANNE-SOPHIE PIC CHOCOLATE” SOUFFLÉ TART with a molten heart and a passion fruit sorbet – 13€

CANNELÉ IN TROMPE-L’ŒIL vanilla mousse, salted butter caramel, ice cream flavoured with rhum and raisins – 14€

ETHIOPIAN COFFEE TIRAMISU TO SHARE with amaretto gel, light mascarpone mousse – 27€

THE ICED ORANGE AND GRAND MARNIER © Jacques Pic – 14€
A very vaporous iced parfait, both voluptuous and light in which the Grand-Marnier brings out the bitterness of the orange.

OUR PRODUCERS

We take great care to source local produce, in tune with the seasons and nature.

We work with ethical producers to promote local, responsible agriculture.

Cyril Vignon’s vegetables in Loriol
Cyril is the fourth generation to run this family farm located at the confluent of the Drôme and Rhône rivers, on land rich in alluvium. The production is now very diversified

Lard and pig from the Caillats farm
Located in the heart of Royans-Vercors, the Chaléon family farm continues to delight lovers of local products. Farm eggs and a wide variety of cheeses are also produced.

“La chèvrerie des Pampilles”
Lionel Mossières raises a hundred goats in the commune of Alixan and transforms a large part of his production into cheese For the early risers, he sells the surplus milk every morning at the farm.

The vegetables of the Feray Islands
The silt from the ancient floods of the Rhône brings unique flavours to the market garden production of Frédéric and Antoine Martin. They are present on the markets of Tournon and Annonay!

The Cattiers Farm
Passionate about poultry, Ghislain is dedicated to the organic breeding of ancient chicken breeds. They benefit from vast meadows and a diet made up of whole grains, ensuring excellent final quality.