The story
Epices et Nous delivers a grounded approach to French cuisine in Voiron, operated by Denis and Sophie Delvigne since 1999. Their formal training at the École Hôtelière de la Citadelle informs a kitchen that values local sourcing and uncluttered technique over theatrical presentation. Gault & Millau awarded the establishment 13.5 points this year, praising the couple’s ability to balance classic recipes with quiet confidence.
The rotating menu anchors itself around reliable signatures like the ris de veau façon carbonara, which layers crispy sweetbread cubes with lardons, fresh pasta, and a raw egg yolk. Grilled octopus tentacles appear alongside artichoke and chorizo, while slow braised lamb arrives with a romarin honey jus. This traditional French kitchen maintains rigorous standards despite keeping the three course tasting menu at 52 euros.
Diners navigate between a bright front room suited for efficient service and a rear glass canopy that softens the afternoon light. An outdoor terrace expands the footprint during warmer months, accommodating both families and couples who return regularly. The physical layout reinforces the straightforward nature of classic French cooking, prioritizing comfort over rigid formality.
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