Le Bac à Traille

The story

Le Bac à Traille – Bistronomie franco-japonaise à Valence | Bib Gourmand

Le Bac à Traille, Valence

Just off the banks of the Rhône, Le Bac à Traille is the bistronomie alter ego of chef Masashi Ijichi’s Michelin-starred La Cachette. Where its older sibling leans into fine-dining formality, this address in Valence’s lower town keeps things relaxed – think generous plates, a convivial buzz, and the same quietly confident cooking that earned it a Michelin Bib Gourmand.

Ijichi’s story is one of genuine cross-cultural craft. He trained in Tokyo at Le Grand Comptoir before moving to France, where he worked at Maison Pic in Valence alongside his wife, pastry chef Sachie. In 2005 he opened La Cachette, winning a Michelin star in 2009. Fifteen years later, in 2020, he launched Le Bac à Traille as a more casual stage for his cooking.

The kitchen’s guiding principle is simple: “Faire simple mais bon en utilisant les produits du terroir” – make it simple but good, using local products. That means a menu built around what’s fresh and seasonal, sourced directly from Drôme producers. Ijichi then lifts those ingredients with subtle Japanese accents, creating a Modern Cuisine that feels rooted in France but never predictable.

A well-chosen wine list, curated by sommelier Sébastien Garde, leans toward natural wines from France and beyond, matching the kitchen’s precision and restraint.

Le Bac à Traille shares the same street as La Cachette, just a few doors down. The atmosphere is deliberately unstuffy – a place for a weekday lunch or a relaxed dinner where the cooking remains polished without the stiff tablecloths. For those who want to take the chef’s universe home, takeaway is also available.