La Cachette

In the lower part of Valence, this hidden little gem is now even more tucked away since moving its premises into the cul-de-sac located behind the original restaurant. It is certainly still worth seeking out! You will get acquainted with a meticulous and inspired chef, Masashi Ijichi, who is originally from Japan. In this brand-new, modern setting, he delivers fine and delicate dishes that irresistibly combine flavours from the Drôme area with inspiration from Asia. Red mullet, courgettes, curry and white pepper; pigeon with black trumpet mushrooms; Japanese Wagyu beef, mustard and green beans. This excellent dining experience is made complete by the efficient service and outstanding wine list (superb selection of northern Côtes du Rhône wines).

Hidden identity of La Cachette (Michelin-starred)

• The restaurant leans into its name and identity: La Cachette is described as a very discreet, chic dining space, effectively a hidden gem in Valence, while holding a Michelin star. The wording conveys a secretive, intimate experience rather than a showy venue.

East-meets-French cuisine by Masashi Ijichi

• Chef Masashi Ijichi fuses traditional French cuisine with Japanese influences, marrying local Drôme terroir and producers with subtle notes from Japan, creating a refined, cross-cultural gastronomy and a notable emphasis on natural wine pairings.

A dual-venue and service ecosystem in one building

• La Cachette operates alongside Le Bac à Traille in the same building, offering two distinct dining concepts (gastronomic and bistronomique) under one roof. The site also promotes takeout and catering (traiteur), with options like 24-hour advance orders and a Clic & Collect service, expanding beyond a single-meal dining experience.

Signature Ingredients

• Sea trout: The central ingredient in one of La Cachette's standout dishes, served with spinach and hazelnut butter sabayon, embodying the restaurant's French-Japanese fusion and emphasis on refined, delicate flavors.
• Hazelnuts / hazelnut butter sabayon: Used to create a silky sabayon accompanying sea trout, imparting a nutty, creamy richness that defines the dish's texture and flavor profile.
• Combawa (kaffir lime) citrus: A distinctive citrus used in dishes such as the duck breast with orange, carrot, broccoli and combawa, delivering aromatic brightness and a signature citrus note in the menu.
• Duck breast: A prominently prepared protein listed as beautifully cooked with orange, carrot, broccoli and combawa, highlighting the dish's balance of French technique with Japanese-inspired citrus freshness.

Tasting Menus

• Le menu La Cachette (uniquement le midi): €65
• Le menu Repaire: €85
• Le menu Dégustation: €98
• Le menu Signature (uniquement le soir): €140