Flaveurs

A colourful decor with a carpeted floor and chestnut-wood tables provides the setting for this fine gourmet restaurant situated in the heart of Valence’s old town. It was perhaps his grandfather’s job as a caterer that influenced the career choice of young chef Baptiste Poinot, who studied at the hotel school in Vienne, and took lessons with Michel Chabran in Pont-de-l’Isère, as well as with Anne-Sophie Pic and Joël Robuchon. Much thought has clearly gone into each of the dishes created by this sensitive chef, who seeks above all to convey an emotion through his cuisine using top-quality ingredients and highly skilled technique. The resulting flavours – sensations produced both by the taste and aroma of his ingredients – are particularly enticing.

Carte Blanche Dining: A Blank Cheque Experience

• Flaveurs operates a carte blanche menu policy where guests sign a blank cheque for the meal, with prices from €60 to €110, allowing the chef to fully express creativity each service.

Wine Without a List: No Printed Wine Card

• The restaurant does not publish a wine list; wine selections are guided by the staff and chosen verbally rather than from a cellar book.

A Talented Pioneer: Baptiste Poinot and Ongoing Innovation

• Chef Baptiste Poinot has been recognized as a rising talent (Grand de Demain) by Gault & Millau since 2010; Flaveurs continues to evolve with seasonal, inventive haute cuisine and a surprise menu that celebrates the Rhone Valley region.

Signature Ingredients

• Asparagus (white and seasonal): Central to Flaveurs’ repertoire, with dishes like smoked and flambéed asparagus and mentions of white asparagus, signaling a deep commitment to seasonal, locally sourced produce and high-end preparation.
• Nasturtium: An edible flower used as a bright, peppery note in plates (notably paired with anchovy sorbet and other elements), contributing both flavor and visual signature.
• Marigold petals: Edible flower used alongside other greens and floral components to add aroma, color, and a delicate sweetness to certain dishes.
• Chive flowers: Delicate edible flowers that enhance plate aesthetics and introduce subtle herbaceous notes.
• Anchovy: Featured in contemporary preparations (anchovy siphon), highlighting a bold use of umami to elevate seafood components.
• Trout: Trout fillet appears on the menu, reflecting the restaurant’s use of local freshwater fish and refined processing.
• Veal knuckle (Ségala veal knuckle): A centerpiece protein in the repertoire, representing high-end meat with regional provenance.
• Veal jus with cardamom: Signature savory-sweet balance, pairing veal jus with cardamom for complex aromatics.
• Date cream: Notable for its sweetness and complement to veal dishes, illustrating the restaurant’s willingness to explore unusual flavor pairings.
• Shallot (confit): A technique-driven ingredient that provides depth and sweetness to sauces and dishes, emblematic of the kitchen’s finesse.
• Arugula: Used as a peppery fresh note on plates, often alongside edible flowers to create contrast and balance.