Access for people with disabilities | Accomodation | Pets allowed | Private Parking
Style
Romantic
Budget(€)
Indicative price per person (excl. drinks)
130
Gault&Millau's review2026
Cook! A commodity that has become all too rare, when those who have replaced chefs open immersive concepts and overwhelm you with their vegetal compositions and reduced culinary gestures. This spring, Robert Rodriguez set up shop in this strange village, a tourist composition amidst ancient stones, with a hotel, a large contemporary chai in the vineyards, a Thai restaurant and a café-bistro terrace. In a small space, the chef, who we've been following for a long time (Jardin des Sens, the Pirate in Corsica, and for almost twenty years his "Cantine" in Carcassonne) does what he likes and what we like: cooked cuisine, simmered dishes, sauces, gourmet delights with poetic titles. Mouth-watering appetizers (crispy puff pastry, delicious brandade, tomato, Saint-Guilhem caviar...), a fresh starter of smoked trout with vine shoots, tomatoes and olives, petits gris with Espelette pepper sauce, farm pigeon and its skewer of beatillos, pan-fried lamb sweetbreads confit with summer vegetables and chanterelles, all served elegantly by Thomas on cast-iron pans.. The chef's wife accentuates the kindness and "home from home" atmosphere of the welcome, and the cellar is well done, paying homage, like the cuisine, to its region and its producers.
Sweetbreads of Caussenarde farm lamb born & raised in France...pan-fried confit and served on a cast-iron skillet..
cast-iron skillet...scented with shallots.... summer vegetables & meadow mouserons
€52
From a beautiful fattened duck ...raised at the Ferme du Roc in Cambiac...ballooned leg with pine nuts
confit en cocotte en immersion végétale...sur fine ratatouille ...un fil d'huile d'olive extra vierge
from Castigno estate...fleur de sel ..ground pepper..fresh thyme
€38
Appetizers
Retour de cueillette....belles girolles....en poêle gourmande ...une huilée persillée
€35
Escargots petits gris de nos garrigues...A rich, creamy sauce with a hint of tomato and Espelette peppers..
with Espelette peppers...just the way lou papé liked them
€33
Dessert
Caramelized gingerbread feuillantines ...all raspberries on top....light lemon cream
its sorbet & coulis of the same fruits
€20
My unusual crème brulée...with wild lavender..very good farmhouse cream & goat's milk...eggs
cane eggs
€20
Robert Rodriguez Chef
