langue français - hotel/restaurant à Cliousclat dans la Drôme    english language - hotel/restaurant in Cliousclat in Drôme Provençale
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme, hôtel de charme Drôme
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme, hôtel de charme Drôme
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme, hôtel de charme Drôme
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme, hôtel de charme Drôme
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme, hôtel de charme Drôme
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme, hôtel de charme Drôme
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme, hôtel de charme Drôme

The restaurant

La Treille Muscate Restaurant offers a great setting for a gourmet meal in any season: in Winter meals are served in the warm vaulted dining room by the fireplace while in Summer they are served either in the secluded garden overlooking the Rhone valley or on the street-side terrace being a part of the bustling village scene.

20.00€ menu (lunch)
32.00€ menu

Our menu change often. View the menu

Our chef

Our chef, Eric Richard, provides delicious meals, tasty and made from top-quality products such as Sisteron lamb, mediteranean fish and homemade foie gras.

Our restaurant is listed in several guides: Michelin, Gault et Millau, Fordor's, Bottin Gourmand, le Guide Hubert, le Guide Coup de Coeur du Michelin, le Champérard, le Guide du Routard, le Petit Futé.
Fodor's says : «...one of the 10 best choices in France.»

  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme
  • Hôtel de charme *** - restaurant, La Treille Muscate à Cliouscat - Drôme

Our menu

Here is a sample of dishes from our menu:

  • Duck foie gras slow- cooked in a towel with a pear and raisin chutney
  • Rock lobster raviolis with baby spinach
  • Spring vegetables mille-feuilles with mozzarella gratin
  • Grilled scallops in a coconut and ginger sauce
  • Fillet of mullet in its virgin sauce with an aubergine confit
  • Honey lacquered duck magret with fennel tart
  • Cherry crumble, fromage blanc with citrus confit
  • Chocolate praline cake with red berry coulis
  • Pogne french toast with fresh strawberries and mint leaves