Épithèque

The story

Épithèque: Michelin-Starred Modern Cuisine in Valence, France – Chef Baptiste Poinot

At Épithèque, chef Baptiste Poinot serves a cuisine that is both gastronomic and free. Born in the Drôme, he describes his cooking as sensitive, instinctive, and guided by taste, vegetables, the seasons, and emotion. After years of Michelin-starred gastronomy under the name Flaveurs, Poinot chose to evolve his establishment into something more vibrant, accessible, and sincere—without abandoning the high standards that earned him a Michelin star.

The restaurant sits at the corner of Grande Rue and Rue Pelleterie, in the heart of Valence, steps from Place des Clercs. The atmosphere is warm and direct. Poinot now works between kitchen and dining room, building a closer relationship with his guests around the table, wine, and shared moments.

A Cuisine of the Drôme

Poinot’s cooking comes from his land. He works with local producers from Drôme and Ardèche, favoring short supply chains and committed growers. His plates are built around what the region offers: vegetables from nearby fields, fish from local rivers and lakes, and seasonal ingredients picked at their peak. In 2019, he stopped purchasing seafood entirely, turning instead to freshwater fish from his own territory.

His modern cuisine is not rigid. “I want each dish to mean something, to tell something true,” he says. “To tell a season, an emotion, a moment.” The menus change constantly, reflecting what nature provides and what inspires him at that instant.

Menus and Atmosphere

At lunch, Épithèque offers a three-course menu for €65. In the evening, two tasting paths are available: a five-course menu at €95 and a seven-course menu at €125. Wine pairings are offered with “living wines” that complement the spontaneity of the food. All menus are served to the entire table.

Poinot describes his evening service as “sincere cuisine, a genuine wine culture, a close-knit team, and a house designed to fully experience the moment.” The lunch service, held in a brighter space he calls his “petit salon,” is a more casual opportunity to share good bottles and hearty dishes within a controlled budget and time.

A Michelin-Starred Evolution

The Michelin star recognizes the high quality of Poinot’s cooking, but the chef’s focus is on touch, not technique. “I don’t seek to impress, but to touch,” he explains. “I deeply believe that cooking is not limited to the plate. It begins long before, in the earth, in the hands that cultivate, in the connections we weave.”

At Épithèque, that philosophy is lived every day. The restaurant has become a place where fine dining and an epicurean spirit meet naturally, rooted in the Drôme and open to anyone who values a sincere, well-crafted meal.