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
Le Provence Hotel has a range of different set menus:
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