Le Carré d'Alethius

Between the départements of Drôme and Ardèche, this restaurant named after Roman senator Alethius has a distinctly Provençal air about it. The villa is arranged around a square courtyard, a gorgeous verdant patio where you can dine in fine weather. After working for Jean-Michel Lorain at La Côte Saint-Jacques, Olivier Samin occupied the post of sous-chef for Anne-Sophie Pic for a long time. He delivers fresh cuisine that reflects the seasons and market availability (eg regional fruit and vegetables, escargots from Helix Eyrieux, local cheeses), and he also has a tremendous sense of balance: precise cooking and meticulously plated creations.

A Culinary Journey with a Michelin-Star Chef

• Chef Olivier Samin, who previously worked as the second chef under renowned chef Anne-Sophie Pic, brings a wealth of experience and creativity to the menu, offering inventive and refined dishes that highlight local seasonal ingredients.

A Unique Architectural Design

• The restaurant is organized around a beautiful glass-roofed patio, providing a serene and light-filled dining experience that enhances the overall ambiance and connection to nature.

Exclusive Offers for Guests

• Le Carré d'Alethius provides unique packages such as 'Séjours Gourmands' which include overnight stays, gourmet dinners, and personalized experiences, making it a perfect destination for both leisure and business travelers.

Signature Ingredients

• Local seasonal produce: The restaurant emphasizes the use of fresh, local ingredients from the Ardèche and Drôme regions, ensuring that dishes reflect the flavors of the area and the changing seasons.
• Fish from the Rhône River: Sourced directly from the nearby Rhône, this ingredient is often featured in various preparations, showcasing the restaurant's commitment to regional specialties.
• Artisanal cheeses: A selection of local cheeses is offered, highlighting the rich dairy tradition of the region, often served as part of a cheese platter that includes a variety of textures and flavors.
• Game meats: Seasonal game, such as venison or wild boar, is prepared with care, reflecting the culinary heritage of the region and providing a unique taste experience.
• Herbs and edible flowers: Fresh herbs and flowers are used to garnish dishes, adding not only flavor but also visual appeal, sourced from local gardens to enhance the dining experience.

Tasting Menus

• Menu Tentation (Lunch): €44
• Menu Carré: €74
• Menu Grand Carré: €94
• Menu Alethius: €135