On Thursday then Friday, the road is practically the same.. It can be said that I really know course Chamb ry by heart Valence.
Indeed, just after session Xocopili to Valrhona, I had the chance to be invited by an expensive friend to Peak.. Again
Cromesqui of St Marcellin: lukewarm sweet-scented and mellow

Crispy of chorizo ball of miam mint too small!

Candy aubergine basil: subtle!

Lollipop of foie gras encircled with paste of quince, decorated with blue poppy: perfect balance..

That to say besides, everything is nice, everything is good, we are very hungry, it is time to pass to table.. Especially as during this tasting we took the time to choose our menu. Ann Sophie offers 3 expressions except the card: the menu a bit short "midday", we came from a distance nevertheless, the menu " seasonal very attractive first " and the menu "news" much too copious for us, it is that it is necessary to do again the road afterwards!! Term "to choose" suits well because in reality we upset everything, eliminated the meat, changed the fish and in the same breath opted for another dessert, all this under the unruffled eye of the ma tre d'h tel. Ah these women of character.
And, arrived at table, we had the right to each to our menu newly printed and updated. The class!

OK, it is finished as a matter of interest, let us pass to the serious things

Mouth entertains him

A cr me br l e in foie gras with its foam in the granny apple: nice balance, appreciably more sweet than that savoured there is not much in "La Bouitte". After hen's egg and asparagus of Mallemort

A classic visited again: the soft egg is perfumed aniseed-flavoured green, the asparagus worked in ribbons and in creamy, the lukewarm served whole. There another 3 textures for a mellow and thick feeling in married mouth to the participant in French peasants' revolts of tops and of anise. Everything goes well!

Red mullet of small boats and fressinette

I love the red mullet and I was not disappointed.. Nets are put down on a fressinette roasted in the garam massala, accompanied with some impatient juice of bones. Original and successful marriage.

The detail

Then tasting to appreciate the fair cooking of the fish, a big instant.

My friend, not very fan of red mullet, had opted for a turbot steam, emulsion in the cool almond and flower of jasmine accompanied with a small jelly lukewarm agar agar in the jasmine, crispy broad beans and sharpened almonds.

There another perfect cooking, and all art of presentation, nice plates, spring colours.

No milk lamb then but of St Pierre poached in the turmeric, creamy of aubergines, sparkling milk in the coconut.

Let us pass on the sparkling milk to the coconut.ce my cup of tea, although is not really on the savoury food I can appreciate it, but the fantastic of this dish it was the creamy of aubergines. A discovery. A soft, mellow consistency, a true taste of aubergine without any bitterness, exceptional makes it. That's right also one 3 stars for me, perfection in a simple product which is rediscovered, I had already had this feeling with extraordinary green peas at Alain Chappel!
I nevertheless asked question to Ann Sophie Pic, I thought of the sieve, yes of course, but also, she specified, thermomix for finishing. And there I admit that if this type of texture with the thermomix is got he would attract me almost..

Photo published with kind permission of JL ODDOS

For the superb set of cheese, I had reasonable, fair was a small flowing goat.. It is necessary to keep of the place for softness to come.

To wait

Bubble mascarpone in the strawberry, crumble, espuma of lime

And of course affectation

Exotic fruits in cockle of chocolate home, mallow and foam chocolate and only of Valrhona of course

Sanded down Breton, compot e of strawberries, creamy and frozen kirsch e

Put down on a plinth Ivory, cockle of macaroon, raspberry and Chantilly cream in the orange blossom, the very nicely powdering of red to deceive its world!! Too nice not? If if this is served.

Delightful of course, nothing to add.Les desserts, I burst, I devour any.m me those of my neighbour who stalls a bit! Normal she ate full of cheeses.

And our true.Trop dessert well happy Marriage very good choice to finish in lightness.

Juice in the rhubarb, pieces of rhubarb, leaf of chocolate, creamy and sorbet in the tarragon, the streuzel in soft spices

It is not finished Emulsion in the tarragon to crown the whole.

There another whole balance in this dessert, the perfume of the tarragon in no way intrusive, fair what is needed [young shoot in my opinion as they are found at present in our gardens], the acidulous of the rhubarb, the air of the emulsion, the participant in French peasants' revolts of streuzel, happiness.

And with the coffee some more softness

The kitchen of Ann Sophie Pic is very female, soft and light, it is an obviousness and it is very nice. I found a net tendency there kitchen of islands reinvented in the choice of accompaniments: fressinettes, coconut, spices: garam massala, turmeric, of the jasmine but they is behind plan never predominant there, only to bring a note of subtlety and of originality in associations.
A big bravo!
A special mention also for service in room, attentive, considerate, simple and smiling.

Go a small reflexion, but it is of our error because we changed the menu.. Emulsion when you hold us!

Find another menu of this nice home with report of

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