Likoke - Les Vans

Goes the detour, even if the price seems high from abor premium to 110€, everything is super good, and waitresses are all smile. To test without hesitation.

True gustative ecstasy, 4 hours out of time, everything is perfect. Thanks to the whole team you're great. Stephanie and Patrick

A souvenir, service but especially culinary at the top. I'll keep an emotional memory of my birthday party with my husband. What a big moment! Thanks to the whole team!!!

Exceptional culinary experience, very warm welcome. Thanks to the whole team

The Vans, Ardèche, 2700 permanent inhabitants, much more in the summer but it is not the French coast either. In a small street, a small house (formerly barn), we enter a small hall with 12 covers (there is a living room with 4 more and 4 places in the kitchen, I'll come back), or 20 covers. In the room they are 4, in the kitchen 8. In the middle of the room sits a manual slicer with victual on it, it is not there for decor as too often. So what's Likoké? A mythological fish of the Congo River. The restaurant was created by a Belgian who had to play the Tintins in the Congo. His son took over the restaurant and went fishing even further since he reported a Colombian chef in his nets. And the two of them do undechoed locavorism... So we have in the hall a Belgian, two French, a French, and in the kitchen two Belgians, a Colombian, a Colombian... The menu starts with lovers in tribute to all this beautiful world and the region. We start with a bit of charcutaille (from which the slicer) they make mature themselves. Well, interesting. Then some grandmother's lover on one side, calf liver, on the other, potato chips with some pig. I like the apero sausage side, had to do it and it's done well. The oysters a little spicy and fresh are splendid. The 4 entries then go crescendo. The local trout ceviche, maturation by their care, is good. Artichoke and lamb is very good. The zucchini, sea stew, shell, fermented milk is suuuuuper good. And then the last one, small corn grains rotated in the epi then without, with a sauce of I don't know what and goat blue, a complete killing. Crescent, melting, perfect salty sweet! We can’t take a break anymore, so it’s our turn to visit the restaurant, a first one again. So we go up to see the maturation chambers where meats and trout mature in controlled environments close to hygrometry and temperature. Then the kitchens, nice. There are two tables in there, if we want to be in contact with the brigade, good idea. During the visit, we kiss with a few ardéchois holes and put on the mouth of the Mézenc beef dish, maturation you will have understood it. Then we go back to eat the dish and then the cheese. Also I like having a cheese cooked dish, not a tray and there it is a goat of ouf with a crown of peaches and a sariette emulsion, superb. But then dessert to my friends. Poached tomato with an emulsion of olive oil, verbena, thyme and basil, but buggered this slaughter, this regalade, dare the word, this culinary orgasm! The whole thing, for me who was driving, accompanied by an alcohol-free drinks agreement for once excellent from end to end with tea-based ouf finds, herbal teas, vinegars, buckwheat, vegetable juice, herbs. Really a beautiful evening!