The inn

With each season of the year, a new selection of menus
(13 to 42 euros) and "a la carte" specialities.

Springtime is here and you may delight in a Foie Gras (Duck Liver) with Asparagus. Comes Summer and Duck Breast with Peaches will tempt you. Autumn brings its fare of Hare with Chanterelles or Boletus….and many more!
The day's harvest will dictate what is served. Steeped in tradition, Laure's cooking will delight your tastebuds and bring back happy memories from the past.

She feels tradition should be anything but nostalgic and judging by the number of awards she has received so far at The Herault Culinary Contest, she must have the right recipe.

In winter you will be charmed by cosy meals under vaulted ceilings. The patio and its flowers will provide a welcome coolness during summer heat and, throughout the year, we will be happy to help you host wedding receptions, seminars or any other event of your choice.


Enjoy !