In the summer, meals are served out on the cool patio, or in the dining room opening onto the patio depending on the weather. Passionate about the regional products of Provence and influenced by his travels in India, Réunion and Bali, Gauthier has a CAP (vocational training qualification) in cookery and reveals his talents as a chef at his range cooker in the kitchen of our contemporary designer hotel in Uzès. In high season, he helps to plan the menu prepared by the chef.
In high season*, the chef cooks every day except Tuesday.
In season*, Gauthier runs the kitchen, usually on Saturday night.
* see price calendar
Local products from the markets in Gard and Provence
To accompany the fruit and vegetables gathered in the boutique hotel’s kitchen garden, Gauthier goes shopping at the market, local producers’ farms, his favourite fishmonger and the delicatessen in Uzès so he can cook with fresh, seasonal produce. He always favours regional producers, who are mostly organic.