Likoké
Les Vans, France
⭐1 Star
The Experience
From Michelin Guide
Likoké is the most international of Ardèche’s restaurants! Belgian-born Cyriel Huysentruyt, in charge of the front of house and wine, works side by side Colombian chef Guido Niño Torres, who upholds the establishment's globetrotting ethos. Over the course of a single set menu, he presents playful, colourful dishes like invitations to head off on a journey, sometimes inspired by a memory, an encounter, a past event… His signature dishes include ceviche of matured trout, whose composition varies with the season. Everything is sourced locally: cheese, veggies, pigeon, etc... Bang-on confident cooking that never ceases to surprise.
Unique Things
From Visitor Experiences
Here are three unique or unconventional things about the Michelin-starred restaurant Likoké in Les Vans:
1. International and Globetrotting Culinary Ethos
Likoké is notable for its international character, combining Belgian and Colombian influences. The front of house is managed by Belgian-born Cyriel Huysentruyt, while the kitchen is led by Colombian chef Guido Niño Torres, who infuses the menu with South American roots alongside local Ardèche produce. This blend creates playful, colorful dishes inspired by memories, encounters, and past events, making each meal a journey.
2. A Single Set Menu Featuring Seasonal Local Produce
The restaurant offers a single set menu that changes with the seasons, emphasizing locally sourced ingredients such as cheese, vegetables, pigeon, and trout. Signature dishes like ceviche of matured trout showcase this commitment to freshness and seasonality, reflecting a confident and surprising culinary style.
3. Dining Options and Atmosphere
Likoké provides a variety of dining experiences within its warm, minimalist village house setting. Guests can choose to dine in the main dining area, in the open kitchen for a more immersive experience, or in a small private dining room. The decor combines modernity with local warm furnishings, creating a relaxed and intimate atmosphere that complements the creative cuisine.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Likoké in Les Vans are:
Local organic ikejime trout: Used notably in a signature ceviche dish, this trout is sourced locally and prepared with South American influence, reflecting the chef's Colombian roots combined with Ardèche produce.
Roasted chestnuts and goat cheese whey: These serve as local alternatives to cocoa, showcasing the restaurant's commitment to using regional ingredients and creative substitutions.
Meat from small farms (whole carcass): The restaurant buys whole carcasses to limit waste, using parts like pig's head, testicles, brains, and intestines, which are transformed into dishes with diverse textures and bold flavors.
Preserves, vinegars, and homemade charcuterie: Leftovers are fermented, dried, or transformed into condiments, emphasizing sustainability and depth of flavor in their cuisine.
Local cheese and vegetables: These are staples in the menu, supporting the restaurant's philosophy of sourcing all ingredients from the surrounding area.
These ingredients are significant as they reflect Likoké's philosophy of local sourcing, sustainability, and culinary creativity, blending South American influences with traditional French and Ardèche regional products to create playful, colorful, and surprising dishes.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Menu Likoké: 8 courses, €120 (no wine pairing), €180 (wine pairing)
A La Carte
- Ceviche de truite locale: €25
- Bobotie d'Afrique du Sud: €28
- Moambe: €32
- Salade Niçoise: €30
- Tajine spécial: €38
Desserts
- Various options, prices not specified