Top-quality traditional cuisine served in elegant surroundings – this is what makes Le Provence a top restaurant in the region.

Brigitte Philippot is a chef who draws her inspiration from flavours of the local terroir and what is fresh at the daily market to make her own home-made foie gras, her renowned dish of fried ceps from the undergrowth in the local forests, her croustillant of apple boudin and the lamb that she sources from her brother, a sheep farmer 12 km from Lanarce.

These are authentic flavours to delight gourmets and fine diners.

Carte & menus

Carte & menus

“Home made”

Le Provence Hotel has a range of different set menus:

Download our à la carte & set menus

Regionnal products

Regionnal products

Products for sale at reception

  • Home-made duck foie gras (vacuum packed)
  • Jam (strawberry, wild blueberries from the Ardèche, apricots, rhubarb and apricot)
  • Other local products for sale at reception
  • Green Puy lentils (AOC)
  • Ardèche Sweet-Chestnut Liqueur
  • etc

Food origins and safety