Restaurant

Ardèche: David and the crayfish

In the heart of green Ardèche, a charming inn plunges its guests into the gourmet delights of a time when the little courtyards were rich in crayfish. David Loriol delights his guests with a soufflé of crayfish tails which has made the inn famous for four generations.

Latest edition : 26 April 2020

The Greedy Angel. The name alone is a promise. But before returning to the pretty tables set up under venerable trees with a magnificent view of the Ardèche landscapes, you have to take small roads.

After crossing the Rhône at Valence, head towards Le Puy before branching off at Alboussière towards Champis-La Bâtie. To avoid having to hit the road again after dinner - and to be able to taste the easy-drinking wines without worry - why not take one of the rooms at the inn?

Tasty soufflé…

David Loriol and his wife Sonia continue to write the beautiful story of the Gourmet Angel which began four generations earlier. The Duzon, the small river of the country was then so rich in crayfish, that the innkeeper prepared crayfish soufflés. A recipe that drains fine gourmets from afar. David's great-aunt passes on her secret recipe to her mother Marie-Louise who in turn entrusts it to David when he takes over the family business in 2002.

His culinary journey led David Lorial, after his studies, notably to London where he cut his teeth at a luxury caterer “run by a lady. We worked for companies and families known as the Rothschilds but also the French upper class living in London” recalls David who returned to the country to assist his mother. Not too hard the change between the hectic life of London and the bucolic peace of Champis-La Bâtie? "Not at all ! I like sports in the middle of nature, picking mushrooms, making furniture too - my father and my grandfather were carpenters”, smiles the chef who officiates alone in the kitchen.

…. with flaming omelet

"It's quite easy to manage, since 80% of our guests come for the crayfish soufflé, which I serve only on order and always for two people"

David obviously gives pride of place to local products such as chestnuts, free-range poultry, Ardèche picodon (delicately flavored goat's milk cheese), black Velay lamb. By opting for one of the menus on offer, it is better to be hungry: Provençal-style frog legs (or grilled duck breast salad), soufflé of crayfish tails, cheese plate, Norwegian omelette. This menu at less than €30 is also the least generous! By the way Norwegian omelet: it is also a house specialty (from 2 people). “It's an ancient dessert that is often overlooked despite being easy to prepare. Nowadays, it is usually served at gala dinners but it is not found in restaurants»

The artist's touch

Sonia Loriol brought her personal note to the beautiful inn, creating a warm atmosphere. After the School of Fine Arts, she gave up her dream as an artist to take over the hotel-restaurant with her husband.

At the beginning, she still exercised her talents as a ceramist, but with the influx of customers - and the birth of four children! “She doesn't have enough time. Never mind ! The one who provides hospitality and service with a smile, she opened a small shop with retro charm, decorated the hotel rooms, landscaped the gardens and terraces. Between David's quest for perfectionism and Sonia's quest for harmony, l'Ange Gourmand is more than a restaurant: it's a place where you like to sit down and taste the simple pleasures of life.

INFO

L'Ange gourmand, restaurant, bed and breakfast, shop
07440 Champis - There Bâtie

Phone. 04 75 58 31 89

Open Tuesday to Sunday.

http://www.angegourmand.com/index.html