度假屋 - 湖畔庄园

In the lower part of Valence, this hidden gem is the contemporary lair of Japanese chef Masashi Ijichi. He crafts a fine, delicate repertory, underscored by a succulent encounter between the Drôme region and inspired flashes of Asia. A few examples: pumpkin soup with sea urchin, avocado and prawn toast and an ethereal dessert of oranges, vanilla and walnuts. Outstanding wine list including a superb selection of northern Côtes du Rhône wines.

The first thing to mention about Maison Pic (in the Drôme département of southeast France) is its special atmosphere. An artfully lit room designed to cast light on the dishes, floral creations, a thick carpet that muffles the steps of a front-of-house team dressed in classic attire. Here, they serve food the old-fashioned way, on a porcelain plate under a cloche. The lofty culinary obsessions of a chef who has been dubbed "the tightrope walker of flavours" – adulation of Japan, original presentations – make themselves felt in the dishes. Anne-Sophie Pic now serves a single set menu with seven

As you motor south down the iconic N7 highway, why not stop off in this verdant spot that boasts a shaded terrace overlooking the garden? This bistronomic eatery is a pleasant alternative to the parent establishment, a renowned temple of gastronomy. Here, you choose between a range of set menus and suggestions, often flanked by purebred Gallic sauces. A few guestrooms available.

By the side of the legendary N7 holiday road of France, this family business has come a long way after its debut as a small bistro in the 1930s to what is now a culinary landmark. It continues to champion its own distinctive brand of tradition and modernity.

Some establishments have chosen to shy away from media hype and les Cèdres is in that category. Betwixt Romans and Tain-l’Hermitage in Drôme, venture over the threshold of this restaurant, shaded by cedars and devoted to nature, and sample the work of the Bertrand brothers: Jacques in the kitchen and Jean-Paul in the dining room. Since 1988, they have lavished time, humility and talent on developing their enterprise. As Gallic as Gauloises and Jacques Tati, the menu focuses on flavour rather than fancy technique. The authentic warm welcome adds the final flourish to this hospitable establishme

It is worth going out of your way to come to this restaurant with a simple, welcoming decor and a wine bar atmosphere. At the helm, Breton chef Maxime Le Maux serves up an affordable lunch formule, plus a few well-thought-out daily specials. In the evening, a more elaborate set menu is added, along with tapas and platters for sharing. Ingredients are local and seasonal: Ardèche trout, vegetables from the Rhône Valley, sheep's cheese. The modern cuisine shows flashes of inventiveness, as is the case with the chef's wonderful take on carbonara, featuring white and green asparagus – as original a

Masashi Ljichi, chef of La Cachette, has made his dream come true in this wholehearted, flavoursome bistro, whose name pays homage to a former shuttle (bac) that used to cross the Rhône by way of a cable (traille). The accent is on big-boned bistronomic flavours and deft craftsmanship. Market-fresh cuisine and crisp plating, packed in punchy, heroic flavours. Fine selection of regional vintages. Knockout value for money.