Our  guest table - Table d'hôte'The meals are taken at our family table or outside under the vineyard pergola.
They are prepared by Pascal, a professional cook with more than
twenty five years of experience. 
He will surprise you with typically tastefull Cevennes and other Southern France dishes mainly made with fresh products of our kitchen garden 
and meats and cheeses of local producers. 
They are prepared with a touch of simplicity and generosity, with the scents of boletus, sweet chestnuts, pélardon(goat-chees), garlic, olive and thyme. 

At the very copious breakfast, you can taste our confitures, chestnut jams and fruit juice. 

Cuisine training courses 

Wishing to share his passion, Pascal proposes several cuisine training courses, according to the season, 
with two levels: "Initiation" or "improvement" 
To know some more (in French) have look at :
stage cuisine

• mushroom gathering, 
• cleaning and preserving "Boletus on olive oil" in jars  (to be taken home), 
• Preparing of a dinner: Terrine forestière ( forest pâté) , lapin chasseur (hunter rabbit)

"Sweet chestnuts"  training course 

• Guided tour in chestnut orchard, 
• Gathering chestnuts of a châtaigneraieramassage 
• Roasting chestnut on a wood fire Cevennes 
• Preparing a dinner "Soup of sweet chestnuts", "Sauté de gibier aux petits légumes, cèpes et châtaignons" 
  (game with small vegetables, boletus and little chestnuts), " Délice Cévenol" (Cevennes Delight ).

"confitures"  training course 

Stage "jams": according to the season.