The cuisine of Eric Dechavanne plays, like all great cuisine, with obvious contradictions. Tradition and invention, classic and seasonal products, regionalism and universality....
We will also add: quality and price, whose ratio is exceptional.
Isabelle’s welcome – she is the mistress of the house – is at the same time delicate and simple. Their secret: they like what they are doing and they like the people they receive. At Thorrenc’s Auberge, we are quickly considered a friend.
In the summer, meals are served on the different terraces, beneath the fresh smell of the wisterias to the sound of the little stream.
NB: The three menus of the restaurant change according to the seasons. Most of the products are of local origin and stemming from breedings or from cultures close to Thorrenc.
We are lucky to have around us an important and varied wine area. It extends from Vienne to Valence : Saint Joseph Saint Joseph Le vignoble, va de Chavanay au nord à Guilherand au sud, il s´étend sur une cinquantaine de kilomètres sur la rive droite du Rhône... and Côte-Rôtie, Condrieu, Saint-Peray and so much prestigious wines which make the enjoyment of the amateurs.
wine-making Blancs (...)
Starters La « Rôtie de pigeon » (pigeons de Roland Vincent à Villevocance), et le bavarois de foie gras or Parmentier d’escargots au coulis d’herbes (...)
The SAUERKRAUT OF FISHES - 20 € consisted of smoked fish, fish filets whites, steamed potatoes, sauerkraut and white butter. PART OF VEAL FARMER (...)