Inspirational cuisine

L’ermitage du Grand Bois is first and foremost a good restaurant, open almost all year round, offering creative, gourmet, improvised cuisine, adapted to the seasons, the region, and the producers who are the actors of our food…
Unusual and generous recipes, based on essential products, sometimes forgotten … For example nettle or goosefoot, deliciously nutritious wild plants, or seeds and oilseeds …

Welcome :

Low season : Evenings from Tuesday to Saturday + Saturday and Sunday noon

High season :

The guinguette-bar opens in July and August, comes alive, and offers convivial evenings, as well as light meals and takeaways 7 days a week, for lunch and dinner. Check out our program on FB.

Homemade tapas, fresh produce, vegetable quiches and tarts, croquettes and takeaway baskets…

Sunday and Monday evenings : Evenings special, don’t forget to book !

The chef, Vincent

After a career as a Chef in good restaurants in Lyon, Vincent’s mission is to revive regional cuisine, with aromatic and spicy accents: Fresh meals, Homemade, Take-out baskets, Products from the garden, or prepared from productions of local, ethical, carefully selected partners, Green grocery …

A la Carte : between 9 and 17 euros

Suggestions : on slate with veggie dish

Dessert : 7 euros


single menu at 29 €
Variations around a culinary theme, declined
in 3 different preparation methods

Starter: variation in Soup,
Salad, and Terrine
Main course: variation in Snack,
Simmered, and Raw
Dessert or cheese

At noon

A la carte choice among our
House specialties (7 to 17 euros)

XL compound plates
Salads and Bowls
Quiches and pies
Starter and dish of the day
Veggie dishes
To consult on our slate …

Groups welcome all year round

Consult us for your Pro or Personal events

  • 2.5 hectares of Park (woods and meadows)
  • Modular lounge and reception room of 55 m2
  • Accommodation in 17-person rooms (Max)
  • Comfortable chalet for 6 people
  • Large Chalet for 8 people
  • In high season 8 safari tents (60 beds possible), 8 small kitchens and a large sanitary block with showers and toilets.
  • Possible camping on the ground: 30 pitches, including 5 for caravans

Our chef at your disposal

For your Private Events and Receptions

  • Pension
  • Half pension
  • Free management possible: Guinguette at your disposal
  • Menus to compose with the Chef, served at the table
  • Groceries at your disposal and possible orders

The Chef's ideas to whet your appetite!

(adapted to the seasons and the harvest)

    • Celery velouté, fried breaded egg, mushrooms, herbs and wild roots of the moment
    • Gambas minestrone with basil, lemongrass and black radish broth, white cabbage leaves
    • Leek and spinach, 5-berry broccoli tip, Alfalfa sprouts
    • Courgettes, leeks, wild celery (lovage) quite simply
      Cauliflower- cumin, ground ivy (minty wild plant)
      Pumpkin – almond milk – chestnuts, sesame, coriander
    • Chef’s crust pâté with goosefoot, red onion chutney, mache and squash seeds
    • Cabbage cake, local goat cheese, garden basil, courgette flowers
    • Stuffed brioche bread: minced meat, sliced ​​onions, ginger, turmeric, sundried tomatoes, cream cheese, purple dead nettle (nettle)
    • Meatloaf: local beef, barley semolina, yuzu, grated carrots and zucchini, farm eggs and cumin
    • Organic green lentil salad with smoked haddock: parsley, tarragon, chives, grilled buckwheat, shallots
    • Tempura of prawns, wild mushrooms, garden mesclun and sweet and sour apricot chutney from Drôme
    • Revisited Caesar salad: free-range chicken fillet, breaded with corn and ginger, Parmesan and chervil croutons
    • Fennel salad with citrus fruits, grilled octopus, virgin sauce, nasturtiums
    • Dandelion salad with bacon and hash browns, primroses …
    • Cabri from the farm next door, red lentil mash with lemons, barigoule juice and spring vegetables from the garden
    • Flemish Carbonnade revisited Drôme style (local beer, hint of lavender)
    • The lamb stew on the side, with orange and hibiscus
    • Gratins of the moment with local sausage
    • Cod brandade, celery tip, sweet chervil salad
    • Mussels in Ardèche beer, coconut milk, fresh lemongrass, sweet onions, celery, and Espelette pepper
    • Piece of beef, sauce with candied shallots and Drôme wine
    • Rack of local lamb in a coriander crust, jus reduced with local dried apricots, seasoned with tonka bean
    • The fillet of gilthead sea bream, Romans ravioli, asparagus and broad beans, virgin sauce with fresh herbs
    • Roasted ostrich steak, risotto verde, colored chard, coriander seed jus
    • Tuna tataki, condiment and House pickles, lime, nuts and peanuts, Romanesco cabbage with coconut milk
    • Spelled risotto with mushrooms, green sauce
    • Quinoa pancake with vegetables, citrus fennel salad, coriander pesto, various seeds
    • Plate of asparagus from the country, avocado, velouté of crapaudine, mashed chickpeas, garden mesclun, hemp seeds