For curious palates in search of France’s true flavors
In the heart of Tournon-sur-Rhône, Le Cerisier is the realization of Lucie and Guillaume’s dream, offering a cuisine based on fresh, seasonal ingredients for over twenty years.
Forget the trendy term ”bistronomy”: here, the spirit is all about honoring tradition, reinterpreted with a light, contemporary touch, centered on the bounty of the region, sourced daily from the Iles Feray or the lively Saturday market.
With just 30 seats, the restaurant is a local affair in every sense. In the kitchen, Guillaume – trained in traditional cuisine in Ain and later at Bourget du Lac – met Lucie while working at the Michelin-starred La Grange à Sel. Together, they later refined their skills in Burgundy: Lucie at Le Caveau des Arches in Beaune, Guillaume as chef at Pierre et Jean in Chagny, the bistro annex of the legendary Lameloise (three Michelin stars). Their journey eventually led them away from Burgundy, to find their home in the Rhône Valley.
Their Burlat menu (55€ or 65€) reads like a love letter to the seasons. Highlights this spring include asparagus with brousse de la Drôme, free-range egg yolk, and Nyons olives, and the catch of the day with watercress coulis and fish roe – dishes that combine delicate flavors with confident technique.
To close, the dessert menu shifts the spotlight to the Alpine cheeses – both goat and cow – often infused with herbs or garlic.
The ”Création fromagère des chefs”, featuring a goat cheese mousse scattered with edible flowers, offers a refreshing and colorful finish. Another jewel at Le Cerisier is its wine list, curated with passion and precision by Alexandre, simply known as Alex.
A sommelier with a keen eye for character, he guides guests through a deep, thoughtful selection from the Rhône Valley, Champagne, Burgundy, and Jura, with a special focus on small appellations and hidden gems. Prices are refreshingly honest – a rarity in today’s fine dining world.
In an era where haute gastronomy often seems out of reach, Le Cerisier offers a different model: sincere, terroir-driven, and truly welcoming.