Les Cèdres

Les Cèdres — family-run, third‑generation — opened in 1988 and holds one Michelin star. Brothers Jacques (kitchen) and Jean‑Paul (dining room) Bertrand lead the house: Jacques directs the cuisine while Jean‑Paul oversees service and welcome with a dedicated team delivering refined, attentive hospitality. The restaurant pairs culinary rigour with a discreet, convivial service style, presents a curated wine list from regional vignerons and international appellations, maintains two cellars including a historic cellar for mature vintages, and is recognised by Gault & Millau and the Collège Culinaire de France; private events and bespoke formulas suit celebratory and professional receptions. Refined décor and chosen furniture form cosy salons, creating intimate “cocoon” spaces. A Japanese‑inspired zen garden with ponds and an outdoor terrace open in good weather. Classical French, terroir‑driven cooking showcases seasonal produce from the Drôme — asparagus, truffles, strawberries and apricots — with elegant, simple presentations, mastered cuisson and precise seasoning. The kitchen offers tasting and prix‑fixe menus, including a dedicated fresh truffle menu. Jacques Bertrand heads the kitchen as chef. Feuilleté of royal langoustines with hollandaise and local green asparagus; Pigeon prepared two ways with truffle‑stuffed supreme and roasted leg; Roast rack of lamb with thyme, confit shoulder samosa and foie gras ravioli; Moist apricot cake with almond dacquoise and fresh mint ice cream; Seasonal fresh truffle tasting menu.