Whether you're dining alone, looking for a romantic evening as a couple, or spending time with family or friends, you'll find the space you need or the intimacy you crave. 

cuisine interieur

The restaurant

12h00 - 14h00 / 19h00 - 21h00

Fine cuisine is an essential part of the French tradition of hospitality. So it was only natural that France's culinary tradition - with a modern twist - should inspire our original menu, created especially for our guests by the renowned Ecole Lenôtre.


Spring summer

3 dishes from the menu 34€


"Foie Gras" prepared with artichokes and coppa
Fresh goat cheese and dried fruits "nougat" slices of dried duck breast baby lettuce
White asparagus soup crayfish condiment foam of morel mushrooms

Main courses

Small filets of John Dory fish pan-fried gnocchis and cep mushrooms with Languedoc saffron poultry gravy
Piece of veal in a hazelnut crust broad beans, morel mushrooms and baby vegetables mix, veal gravy
Slow-cooked duck leg "Pastilla" roast duck breast small baked potatoes with bacon and mushrooms


Rhubarb "Amandine" verbena sorbet citrus fruit "meringue"
Strawberries from our region flavoured with "Faugères3 rosé wine, olive oil whipped cream thyme flavoured biscuit
Melting morello cherries and chocolat tartlet cherry syrup flavoured with kirsch


cuisine exterieur
cuisine exterieur plat
plat viande

Quality, générosity and season

Inspired by both the hotel's modern style and the authenticity of its location in the heart of the Haut-Languedoc park, the Chef updates traditional flavours, ingredients, and techniques.