What's On in Ardeche
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Sophisticated, traditional and novelty cooking througout the four seasons. Such is the way Jean-François prepares his "charcuterie" (prepared meat products), the "Maöcho" (stuffed pork stomach, a region's specialty), chestnuts, trouts, and the local veal specialty referred to as "Fin Gras du Mézenc". This restaurant is part of the selection Sélection "Les Etapes savoureuses Ardèche" (literally, the tasty stop-overs of Ardèche).