Restaurant Drôme autour de Montélimar · Domaine du Colombier Malataverne

Chef Johan Thyriot dans la cuisine du restaurant gastronomique

The Gastronomic Restaurant

Gastronomic Restaurant in Drôme

Your experience at the gastronomic restaurant begins in the aperitif lounge where you are warmly welcomed. Comfortably seated, you choose from one of the 4 Menus that will delight your palate.

As you savor a homemade cocktail or a glass of wine, the culinary universe of Chef Johan Thyriot is presented to you, his dishes and flavors narrated.

Reserve a Table

Chef's Portrait

If I were: Johan THYRIOT

A Color :Cyan. Halfway between blue and green, for which I have never been able to decide. A color that invites poetry, wisdom, and wide-open spaces.

My Childhood Dish : Beef Wellington. It's the first dish I tried to reproduce on a Sunday with my family. I served it with a potato gratin.

A Fruit : Cherry. By far my favorite fruit, sweet with a touch of acidity, juicy and firm, rich in vitamin C. It is most produced in Auvergne/Rhône-Alpes.

A Vegetable : Artichoke. "The vegetable with a tender heart," I identify a lot with it. This perennial plant, originally wild like the cardoon, either produces beautiful blue flowers or an excellent vegetable. Rich in nutrients, it aids digestion. Its unique taste evolves depending on the cooking stages.

An Aromatic Herb : Tansy. Originally grown in my garden as an insect repellent, it has become my great friend. It has the power to calm bees and enliven the taste buds. Always present in my kitchen, it brings a touch of bitterness and power, with a lemony and slightly aniseed note.

A Season in Drôme : Spring. It symbolizes renewal, a true ode to life and creativity. The beginning of early vegetables, the arrival of migratory birds, the first buds, and flowers in the garden.

A Perfume : Jasmine. A sensual, delicate, unique note with surprising aromatic amplitude. This fragrance calms me and gives me pleasure.

A Precious Gemstone : Black Opal. It fascinates me with its rarity and colors. It reminds me of the beauty of the universe.

A Collection : Pepper. My one and only collection, I love it for the influence that the terroir has on it, giving it such different aromatic notes depending on the places of cultivation.

A Dream : That everyone can eat to their heart's content and enjoy good quality local products.

Another country : Japan, a country which made me grow, for whom I have a big respect with an approach and traditions that are different from ours but very complementary.

Michelin-starred Restaurant at Domaine du Colombier

The Chef's Cuisine

For Johan Thyriot, everything originates from nature, which serves as the source and inspiration. He enjoys strolling through the garden of Domaine du Colombier, taking care of his vegetable garden where he cultivates aromatic herbs, fruits, and vegetables typical of Provence. It is often there that he envisions his dishes; the technique comes afterward in the kitchen.

He also draws inspiration from the land and tradition of Japan, constructing his cuisine around the four elements: Earth, Water, Air, and Fire. These elements shape his creativity. They even lend their names to the 4 Menus of the gastronomic restaurant.

Both unique and deeply interconnected, these culinary journeys lead you to umami, the quintessential Japanese flavor. They invite you to discover the successful synthesis between raw ingredients, subtle aromas, and perfectly balanced presentation with which the Chef skillfully plays.

Guided by his values and strong attachment to nature, the culinary gardener claims a cuisine that is both rich in flavors and eco-responsible. One cannot exist without the other, as he explores each ingredient to its fullest. Nothing is wasted; everything is celebrated throughout the Menu.

Warmth and Authenticity

Now, it is time for the tasting, set in the lush surroundings of the terrace or the beautiful vaulted room where contemporary lines harmoniously blend with wood and other natural materials. Regardless of the location, you will feel the tranquility and authenticity of Domaine du Colombier.

Reserve a Table

Menu and « A la carte »

The Michelin-starred Chef invites you to savor his committed cuisine, infused with his values and strongly influenced by the vegetable world.

Explore the menu
Reserve a Table

Opening Hours

Lunch: Sundays from 12:00 PM to 1:30 PM
Dinner: Thursdays to Mondays from 7:30 PM to 9:00 PM
Closed: Tuesdays and Wednesdays

Annual Closures: The entire month of January after the New Year's lunch service, one week in April, and one week in October.