Hôtel les Vieilles Granges
720, rte des Vieilles Granges 26600 Granges Les Beaumont
info@vieilles-granges.com
Imagine a few tables on the banks of the Isère surrounded by the silence of the countryside, the unusual setting of an authentic dauphinoise farm transformed into a charming hotel, a traditional 'sunny' cooking completely revisited, deliciously perfumed dishes of the woodlands!
Open your eyes, you are in the restaurant of Les Vieilles Granges, a gourmet address at the crossroads of the Drôme and the Ardèche.
Located in Granges-Les-Beaumont, the restaurant Les Vieilles Granges welcomes you on its terrace on sunny days or in one of its 2 dining rooms. Originally from the Atlantic coast, the Chef navigates according to his inspiration between noble products of the oceans and the rich flavours of the soil. For desserts, we can see the influence of the City of Valrhona Chocolate located nearby in very chocolate inspired pastries!
In addition to the à la carte selection and the local Terroir menu, the chef proposes a daily lunch men. Market fresh fruit arrivals and the creative inspiration of the Chef mean that this menu is always a pleasant surprise.
GOURMET GIFT VOUCHERS
Offer a moment of gourmandise made to measure!
Customizable gift vouchers, without predefined formulas, valid for 18 months.
To be picked up on site, sent by mail or by email.
Payment by vacation vouchers, luncheon vouchers, credit cards, cash and bank checks.
(Voucher activated upon receipt of your payment).
Make your request by phone at 04.75.71.62.83.
Or by mail : info@vieilles-granges.com
39€ (entrée, plat, dessert)
44€ (entrée, plat, fromage, dessert)
Entrées
Velouté de blettes, ravioles Mère Maury grillées, fromage de chèvre frais de Crépol, patate douce.
Ou
Tarte fine aux pleurotes et shiitakes émincé de volaille fermière Label Rouge, laque au miel d'acacias et bière brune lunaski.
Plats
Filet de rouget, croquette de brandade de haddock, condiment coriandre-badiane.
Ou
Le veau: le filet poêlé et la farce fine aux petits légumes et ail noir, sauce crémeuse au Léoncel et romarin.
Les fromages
(Selon le menu choisi.)
Assortiment de fromages secs.
Ou
Faisselle bio de Léoncel à la crème fraîche ou au coulis de framboise.
Desserts
Pavlova uax fruits exotiques, crémeux passion et glace verveine .
Ou
Noix et caramel : Crème brûlée, crème chocolat Caramélia Valrhona, biscuit noix, caramel beurre salé.
Ou
La proposition du moment.
50€ (starter, plat, dessert)
55€ (entrée, plat, fromage, dessert)
Entrée
Marmite gourmande de calamars et noix de Saint-Jacques à l'oseille, croquant au sarrasin.
Plat principal
Médaillon de lotte, crème de chorizo.
Ou
Suprême de pigeon de la Maison Chabert rôti, ballotine de cuisse et foie gras, jus corsé.
Les fromages
(Selon le menu choisi)
Assortiment de fromages secs.
Ou
Léoncel faisselle bio, nature ou crème fraîche.
Desserts
Pavlova aux fruits exotiques, crémeux passion et glace verveine Terre Adélice.
Ou
Noix et caramel : Crème brûlée, crème chocolat Caramélia Valrhona, biscuit noix, caramel beurre salé.
Ou
La proposition du jour.
34€ (starter, main course, dessert)
39€ (starter, main course, cheese, dessert)
Starters
Butternut minestrone, mayonnaise crisp with black garlic from the Drôme.
Or
Organic soft-boiled egg and parsnip mousseline.
Main course
Vegetarian plate of the moment: risotto, saffron sauce and assorted vegetables of the moment.
Cheeses
(According to the chosen menu.)
Assortment of dry cheeses.
Or
Léoncel's organic faisselle, plain or fresh cream.
Desserts
Blueberry and chestnut: Blueberry, vanilla mousse, chestnut cream, Terre Adélice blueberry sorbet.
Or
Walnut and caramel: Crème brûlée, Caramélia Valrhona chocolate cream, walnut cookie, salted butter caramel.
Or
The suggestion of the moment.
Menu of the day
25€ (starter, main course, dessert)
20€ (starter, main course) or (main course, dessert)
This menu is served from Thursday to Friday lunchtime, excluding public holidays.
It changes every day and sometimes even during service!
| Monday | FERME | FERME |
| Tuesday | FERME | FERME |
| Wednesday | FERME | FERME |
| Thursday | 12h15 - 13h15 | FERME |
| Friday | 12h15 - 13h15 | 19h15 - 20h30 |
| Saturday | 12h15 - 13h15 | 19h15 - 20h30 |
| Sunday | 12h15 - 13h15 | FERME |
Terrace
Bar
Restaurant
Homemade cuisine
Master restorer
The restaurant remains open during the hotel works and welcomes you :
Thursday, Friday, Saturday and Sunday for lunch.
Friday and Saturdayfor diner.
Reservation by phone: 04.75.71.62.83.
See you soon.
Amélie et David RETAILLEAU