Hôtel-Restaurant Pic

Frommer's Review

This is the least known of France's great restaurants, although it ranks among the top 10. The cooking and the wine list (featuring regional selections such as Hermitage, St-Péray, and Côtes du Rhône) are exceptional. The villa has a courtyard and a dining room with big tables and ample chairs. Chef Anne-Sophie Pic has been called a fireball in the kitchen, bringing modern (often Asian) touches to classical dishes. Her appetizers, such as chicken skewered on twigs of aromatic rosemary, are a delight. For a main dish you may select frogs' legs cooked with garlic and served with chestnut-stuffed ravioli; lièvre a la Royale (hare simmered in a mixture of red wine and its own blood); or guinea fowl stuffed with rosemary, dried tomatoes, black olives, and fennel. Pic pays special attention to fresh vegetables, including fava beans and baby spinach. The desserts are rapturous, from grapefruit sorbet to cold orange soufflé. Menu items change every 3 weeks.

The on-site brasserie, Restaurant du Cèpe (tel. 04-75-44-53-86), serves more affordable regional food without a lot of culinary fuss. Pic also rents 15 individually decorated guest rooms. They cost 280€ to 330€ ($406-$479) for a double, 370€ to 480€ ($537-$696) for a suite.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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