The best French cuisine restaurants Drôme

Toasticho is a bit of the canteen of the employees of the trade zone Des. Half way between the snack and the tea lounge, you can set up in a large bright room or on a small terrace overlooking Vercors, sheltered from the ballet of cars and shoppeurs. The reception is always adorable. The content of a slightly more variable base. Servings are copious. On the map, breakfasts, large salads, several variations around the Ravioles of Romans and some dishes typical bistro. All day, you can order crêpes pancakes, waffles and coffees. A simple address for a quick meal or a craving for sweet.

Established since 1985, Chef Jean-Jacques Gallifet is a conservator of his country, Collines des Colline, known as Regarded of Fruit. He has over 150 recipes exaggerate the fruits of the land, apples, pears, peaches, apricots and many others, that he puts in cooking and plate with inspiration and talent. So its chutney in apricot matiné onions, tarragon, vinegar… These juices, cold or hot, decorate the sofas or the verrines, accompany meat and meats, dare the shock shock and do not forget the desserts. The head of Epinouze, who spent ten years in various European palaces before returning to his Drôme, regularly visits Chicago or New York to train hotel school trainees. The hotel's hotel (two stars) offers comfortable rooms.

It's the bistro-style version of the Grande Table gastronomique, whose address it shares within the famous Maison Chabran. And it's one of 6 restaurants run by Louis Chabran, son of Michel Chabran. A true institution built up over the decades by the patriarch. Le 45ème combines local produce with elegance. On the Coup de Coeur menu, for example: filet de maigre à la plancha, viennoise of herbs and turmeric cream, veal chop to share, smoked mashed potatoes, jus de cuisson...

In the Auréats artisanal area, at the exit of Valence towards Crest, this warm address is hardly dedicated to tourists, but is worth a visit to enjoy a friendly atmosphere and a table full of flavours and freshness. Only downside, at lunch it's crowded and we wait a little, but always with a smiling and attentive service. At noon, it is the canteen for local workers, delivery workers and representatives. In the evening, residents of nearby hotels that do not have a restaurant appreciate this gourmet table where fresh produce is processed in the traditional brasserie tradition. It's copious and well presented. The room is pleasant, high under the ceiling, the water wall on Buddha's head is a success, the small terrace is appreciated from the sunny days. Upstairs it's quieter. It doesn't feel like being in the suburbs at all, but in a trendy and friendly restaurant. Test the pie chart. A delight! Here we serve tartars, hamburgers, ribs, cassolettes and seasonal dishes. That day on the menu: fish rillettes on toast, lentils/sausage and caramel cream. Simple and efficient!