Discover or rediscover the cuisine of Stéphane Rossillon while enjoying the warmth and atmosphere of our restaurant where the cooking will most certainly whet your appetite.
Ever mindful of the sources and loyal to the true essence of the products that he uses, Stéphane Rossillon concocts menus that are full of intuition and character magically blending savors and cooking techniques which place seasonal, local, and authentic terroir ingredients at the fore.
Stéphane and his wife, Nathalie, who handles the service in the restaurant, are delighted to advise you on the choice of wine that would best reveal the subtleties of his seasonal dishes.
For a festive and familial moment, the long central table offers an opportunity to meet people while the smaller spaces have a more intimate feel.
During the warmer months, the terrace, which borders a tree-lined garden is an inviting place to enjoy the refined dishes in the summer light.
We propose a fixed menu which changes daily for both lunch and dinner that is prepared with fresh, local, and seasonal ingredients.
Weather permitting, you will have a choice to be served on our terrace or inside the restaurant.
LUNCH : Upscale bistro fare, the fixed menu includes 3 courses priced at 49€ per person comprised of appetizer, main dish, and dessert.
DINNER : Gastronomic fare, the fixed menu includes 4 courses priced at 80€ per person comprised of amuse-bouche, appetizer, fish dish, meat dish, and dessert.
For Kids : Menu at 17€/person
The kitchen and restaurant are presided over by Stéphane, from Voiron in Isère, and his wife Nathalie, from Saumur in Maine-et-Loire. They met in 1990, at the Hôtel du Mont Blanc in Chamonix, where Nathalie was already in charge of the dining-room and Stéphane, the kitchen.
Together, they worked in various prestigious French establishments before settling down in Valence in 1998. Stéphane then joined Maison Pic as second chef alongside Anne-Sophie Pic with whom he worked for 13 years.
“My cuisine comes from the heart and is my way of satisfying our customers; first by having the pleasure of carefully selecting the products and seasonings myself, and finally, by choosing and carrying out the cooking methods. It is an immense privilege for me to create menus to harmonize with the Champagne wines of Domaine Jacques Selosse.”– Stéphane Rossillon
