Restaurant

Let yourself be pampered by a family and varied cuisine, in a warm and friendly atmosphere.

Initiated in the hotel and catering school and a know-how transmitted from "mother to daughter", come and discover a simple cuisine and appreciate the simmered dishes which only time allows to reveal all their flavor.

From traditional specialties, you will taste "Donkey's ears", "Tourtons", "Honey ravioli", "Potato pie" and many others, and why not a "Salted goat's cheese stew" in October.

The restaurant room, with a maximum capacity of 60 covers, adapts to the needs and allows everyone's space to be respected, alone, as a couple or in a group.

• Oreilles d'âne (Donkey's ears): wild spinach gratin. Its name comes from the way wild spinach grows in long, pointed leaves.
• Tourtons: donut in the shape of a cushion, topped with mashed potato with onion or spinach and cheese, once often eaten at Christmas, hence the name “cushions of Jesus”.
• Raviole: specialty rolled with potato and cheese, served with honey or jam.
• Flouzon: potato pie, bacon, onion and cream.

"Shared" cooking:

Our two chefs are back in the kitchen, twice as much pleasure for the taste buds!

This year again, Frédérique and Jérôme will take turns in the kitchen to offer you both traditional dishes and creative and original dishes.

We offer two different menus for lunch and dinner.
The Saturday evening and Sunday lunch menus are menus with specialities, mainly composed of traditional Valgaudemar dishes.