Preparing pan-fried mushrooms as an accompaniment to local meats.

Slow-cooked pork with a sweet and savory teriyaki sauce, accompanied by rice and seasonal vegetables: peppers, snow peas, broccoli, carrots, turnips...

Farm-raised chicken, golden brown in its casserole dish, with a cep mushroom sauce made with soy cream, onions, and white wine.

Omelette with ceps picked on the plateaus of Haute-Loire, the location of which Mei Ling carefully guards, it's a secret :-)

Gourmet Pistou Soup with a twist, prepared with seasonal vegetables, "Red Beans", "White Beans"...

Grilled on our BBQ, our beef ribs are selected from local farmers by the "Jolivet" company of Coucouron.

* Excluding half-board meals, available on request with supplement.

Pork ribs prepared beforehand in a spicy marinade, then grilled, accompanied by market vegetables.

Smoked herring, potatoes, carrots, cherry tomatoes and spring or red onions make up this salad with character.

Puy green lentils and hummus (a culinary preparation from the Near East, composed in particular of chickpea puree and tahini).

Caramelized vegetable and pork balls with a small fresh salad.

Large salad with Puy green lentils, free-range chicken breasts, cucumbers*, carrots*, radishes*, spring onions* and tomatoes*.

* Depending on the season...

Melon and ham prepared by the "Jolivet" company in Coucouron, Ardèche.

The pigs are selected from local farms.

Spelt salad, Ardèche cured ham, and crunchy seasonal vegetables.

Salmon sushi with Teriyaki sauce, served with rice, sesame seeds, salad, seaweed leaves...

Frozen cheesecake with lavender essence from the Sault region.

Prepared with seasonal fruits.