The Table

The gourmet restaurant is reserved for hotel guests.
This is to ensure your calm and privacy during your stay.

Start the day with a hearty BREAKFAST

Our sweet-and-savoury buffet breakfast, served on the terrace in the summer season, includes many organic products.
Local fruit juices, seasonal fruit, jam from SABATON, honey from Les Ruchers de l’Ibie, local charcuterie and cheese, organic eggs, homemade cakes and pastries, organic bread, dairy products, cereals, etc.


Comfortably seated on the hotel’s panoramic terrace in the candle-light, after an enjoyable pre-meal “aperitif” you can savour authentic yet sophisticated cuisine made with local produce grown in the rich Ardèche soil, along with some culinary gems from neighbouring regions.


Our wine list features the best Ardèche wines, to accompany your meal – and delight your taste buds.

Homemade Foie Gras
Red mullet mille-feuille with two pestos
Ardèche cheese plate

Examples of dishes featured in our Gourmet half-board menu


  • Home-made foie gras, small crystallized onions or gratin of fresh figs with salted butter

  • Croustade of crayfish tails in a Nantua sauce
  • King prawn tails on a bed of citrus carpaccio, citrus vinaigrette with herbs

  • Iced melon balls with Bardouin pastis, chiffonnade of country ham

Main courses

  • Veal grenadines with girolle mushrooms, dauphinoise potatoes
  • Duck tournedos Rossini, caramelised turnips, fresh green beans and Provençal tomato
  • Lamb filet mignon, artichoke hearts, mushrooms in cream and Vonnas potato crepes
  • Scallops on a bed of linguine and fresh spinach
  • Sea bream with lemon butter, mini vegetable flan, Camargue rice timbale


  • Goat cheese trilogy from La Ferme des Bois
  • Comté cheese from Jura
  • Cottage cheese from Ardèche with fresh cream


  • Cold soup of peaches from Mr. Thibon (or the Chassezac plain) with verbena
  • Trois Rivières aged-rum baba, fresh-fruit ring, Chantilly cream
  • Chocolate mousse made in-house
  • LOU PISADOU from the CONSTANT pastry shop in Ruoms

And many more delights for you to try…

Duo of scallops and prawns
Three-color tomato and Burrata mille-feuille
Rouget Quartet
Duckling fillet on a bed of apples