Breakfast is usually served between 8.30 and 9.30 either in the Main Dining Room or the Bistro, breakfast consists of


our famously delicious coffee, selection of tea, hot chocolate
chilled orange juice
freshly baked baguettes (whole-grain or traditional) and croissants
our home-made, organic luxury muesli
selection of yoghurt
selection of fresh fruit
home-made jams (season dependant, made from the fruits of our garden)


We do not offer a lunch service, but on request at breakfast time, we will be happy to prepare a ‘picnic’ lunch of baguettes, generously prepared with a choice of scrumptious fillings.

Alternatively, there are a number of restaurants in the village, as well in the wider region, where carte du jour (menu of the day) lunch menus offer very reasonable prices


Dinner is served at 8 pm. It is usually a social affair, where you can meet your fellow guests and relax, whilst sampling our excellent local wine and enjoying our flavourful cuisine. 

On warm evenings, our popular tables d’hôtes evening meal is served in the garden, underneath the pergola.  When the weather turns cool, the venue is the beautiful dining room, decorated with paintings and objects d’art. Occasionally, depending on party size, we sometimes serve dinner in the Bistrot

Prepared on the day, taking into consideration our guests and the seasonal ingredients available, our 4-course menu is served with a pichet of wine per adult couple.  Please reserve in advance (at least 24 hours for incoming guests and at breakfast time for other guests)


A small sample from our Tables d’Hotes Menus





Fresh asparagus on puff pastry, with a light home-made mayonnaise, rocket, lambs lettuce salad

Our garden tomatoes, buffalo mozzarella, fresh basil & warm garlic bread on the side

Warm tartlet of goats’ cheese & bacon, home-made mayonnaise, tender green leaf salad

Oven roasted root vegetable chips from our garden; lightly scrambled egg, fresh parsley garnish  

Roast leg of lamb, oven roasted potatoes, roasted garden ratatouille



Pesto-coated grilled salmon steak on a bed of creamy mashed potatoes & leeks

Chicken escalope, lightly crumbed, on three-style rice with petit-pois, served with a creamy cucumber sauce

Beef casserole made with green peppercorns & lemongrass; Dauphinois potatoes,  green beans

Cheese board

Cheese Board

Cheese Board

Cheese Board

Cherry clafoutis

Garden strawberries, meringues, crème fraiche, mint 

Apple crumble, vanilla crème fraiche

Sticky toffee pudding with butterscotch sauce