The best hotel restaurants Midi-Pyrénées

In the early ^20th century, this address became a place to sleep and dine. General de Gaulle was even one of the guests. History doesn't tell us what he tasted, but we can tell you and describe this table with great pleasure. The cuisine features a large number of local specialties. These include roast pélardon, smoked trout salad, lamb noisette, and an assortment of regional cheeses. Eating on the château's flower-filled terrace or under the vaulted ceiling of the restaurant is a pure moment of delight.

Master restorer label in April 2014. A pretty Provençal house where it is good to stay and enjoy the warm welcome of the hostess who, in addition to being a charming host, is also a brilliant cook and thanks to her, the house is getting off to a great start. We were overwhelmed by our last meal, which was both simple and tasty, but everything that is served is served with great finesse. Judge for yourself, red cabbage salad with duck gizzards confit and fried scampi tails, saddle of rabbit stuffed with parsnip purée and a Paris-Brest with hazelnut flakes. Perfect from start to finish. Also perfects the list of providers written at the beginning of the card. The bread comes from Tavel, the pelardon from Villeneuve-lès-Avignon, the snails from Bagnols-sur-Cèze, the vegetables from Sauveterre and the bull from Camargue. What about the jam, then, you tell me? As for the jam, it's homemade... it makes for a tasty breakfast.