Mediterranean Food Winec

Breakfast on the terrace

Dinner; asparagus Uzès style and duck with guignes cherries

Gastronomy

"I think of Languedoc as a land of smells; the soothing perfume of lime, mint, camomile and verbena on a market stall destined for herb teas; the acrid odour of maturing cheese in the caves of Roquefort; the lingering smell of fish soup in the narrow street of a fishing port. For the Languedoc is a very Mediterranean province, sunburned, parched and colourful"., Anne Willan, l'Ecole de Cuisine La Varenne, Paris.

Follow this link for our Food Photo gallery

"The Languedoc-Roussillon - one of the undiscovered bastions of delicious, value-priced wines", Robert Parker, The Wine Advocate

Food is one of our great passions and we have gained a reputation as having the best cooking in the area. This is not the type of cooking that involves using dry ice to make sorbets, 'new' flavour combinations and other fandangos; instead it is rooted in traditional French country cooking.

Cuisine reflects the flavours of the South, most of all the sun and is seasonal and fresh. We offer generous dinners and don't penny pinch measuring out 25 cl of wine per head or serve skimpy portions. We support local producers, use herbs from the garden and most of our fruit and vegetables are grown organically in the village; they taste delicious although all the tomatoes are misshapen and scorched from the sun. Thank goodness for that! We never use inferior ingredients, factory-farmed products or anything bought-in for your dinner. We don't like or use any pre-prepared food.

Please take a look at our blog page French Recipe for recipes and for more of an idea of our style. We like our food to be honest, fresh and good; presentation is very important but so much of it is done in restaurants to disguise reheated, poor food or small portions (puff pastry shells, balsamic glazes....), that is not our style either - our food must speak for itself.

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French Cooking, Recipes and More:
French Recipe

Water Wise Plants and Know-How:
The Mediterranean Gardener

Hotel le Domaine aux Quat'Saisons

Hotel cuisine

Local, fresh quality ingredients.
4 course evening meal with aperitifs, unlimited wine and coffee 3 times a week (Mondays, Wednesdays and Fridays) €41 pp
Light lunches; €15 pp 2 courses with wine and coffee.
Generous hotel breakfast; home made preserves, cereals and muesli, fruit and yoghurt, cake, bread, eggs, hams and cheeses, and viennoiserie.
Traditional Languedoc dishes.
Sumptious dining room with traditional 19th century features.

Outdoor hotel dining terrace in summer.

Special dietary needs can be catered for on request, please let us know in advance if possible. We can also recommend local restaurants and make reservations on your behalf. Please note that for the night of arrival, reservations for dinner must be placed at least 24 hours in advance or preferably at the time of booking.

Delicious wines are selected from the vast choice of quality wine that the Minervois now offers. We usually serve the AOC wines from the Domaine des Homs, a local winery about 3 kms away that has been in the same family for 3 generations and makes excellent hand crafted wines.

Dinner and breakfast are served on the outdoor garden terrace (weather permitting).

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