Ferme Dagobert - Rochebrune

We discovered the restaurant a few years ago through a leaflet at the tourist office in Nyons, probably the year it was set up, and have been going back from time to time ever since. It 's a great place to take visitors from overseas as it is unique. The food is very good, currently 28€ for the set menu of 3 courses including a kir with sparkling wine, the plumpest Nyons olives imaginable and coffee/ tea. A cheese course is available at a supplement. It was quiet for a Saturday night, only us 2 and a table of 5, so a little lacking in atmosphere and decidedly chilly until the open fire got going. There is a choice of around 4 starters and desserts with the lamb being the main event. Local trout from St Fereol is available for fish eating vegetarians and it would be best to advise the restaurant in advance if this is required. Unsure of how strict vegetarian diners would fare. On our recent visit the lamb cut served was fillet. It was lean and tasty but not as rare as we like. Perhaps the chef made an assumption that British people want meat 'bien cuit '. The wine list is not overly long and features local producers as well as one south of Ventoux. Prices of wine are very reasonable, several under 20€. All in all it was another very nice meal and we 'll be back again, maybe in the summer months.

A beautifully hidden restaurant and a must if you 're on holiday in the region! We keep on going everytime we are around. Dagobert and Christine are amazing hosts and chefs! Everything is organic and local which makes a very authentic experience. Do not miss their delicious tarte à l 'abricot during summer. Also, during summer on Friday evenings they are at the local market in the small village Sainte Jalle and you can enjoy the exact same experience but right in the middle of the market à la provençale! I 'm looking forward to going again and I 'm sure you will too!

You have to visit Ferme Auberge Dagobert ans have lunch or diner in their old sheepfold . The lamb with Spelt is marvelous and the kindness of restaurant owners Christine and Dagobert is enormous . You Will never Forget il !

This is a sheep farm not far from Ste. Jalle. They always serve lamb as the main course (done different ways depending on what Dagobert is in the mood to do). The lamb is absolutely fantastic! No matter how hard I try, I always manage to stuff myself. There are several different starters to choose from. Highly recommended is the tar-tar of locally sourced trout (when available). The lamb is served with local vegetables and spelt (a gluten free wheat variety) which is creamy and absolutely delicious. Nice selection of desserts. A good selection of local wines, etc. Added to this is the excellent service and a wonderful view of the surrounding countryside. Highly recommend that you reserve in advance. As far as I can remember, they are closed on Mondays.

We went to the Ferme Dagobert for a Sunday Lunch in April during a short vacation abroad.Actually, we tried to go as soon as we arrived but they were booked up, so we were lucky to get in the day before we left ! The farm is raising sheep in the hills, out in the boondocks, easy to miss...But! their reputation is now such that the large room looking out on almond trees and the rocky hill was full by 1:30 pm that day! They have a main course based on lamb (you can see the flock outside with 2 donkeys, grazing thyme and grass on the rocky soil) and a few choices in first course and dessert. The formula was a menu at 26 Euros, including everything but the wine. We had each other taste everything because we had chosen different dishes and everything was scrumptious!After we were served the aperitif a royal kir for everyone and a local grape juice for me, we ordered: I had the caillette a concoction of grounded pork and greens wrapped in a tight ball, baked and steaming inside, that was the best of the genre I ever had (that was their own pork as well), and then the main course, a dish of lamb, roasted to absolute perfection, serbed with local grain petit epeautre (spelt, an ancestor of wheat) and quarters of home canned Quince in light syrup, the combo was amazing! After which I choose dessert over cheese, and got an arrangement of whipped cream and fresh starwberries in a home made tile crunchy crust ful of sliced almonds... We then all have coffee (they give you a coffee pot full of freshly made nectar) and rolled out of there 3 hours after out arrival, bursting at the seams and so filled with wonder that we set out for a drive around the hills. It was a true highlight in our short vacation !