Table d'Hôtes


And so much more








Dine with us at the Mas


Join us for an evening of culinary delights and good company

We love hosting our guests at our 'table d'hotes' (host's table) for an evening of great food and conversation. We pride ourselves in creating locally-sourced traditional French fare to give you a taste of the region's best flavours.
Our menus change daily, depending on what's fresh in the market and ready to harvest in our own garden. Each menu consists of a starter, main course (either fish or meat), cheeseboard and dessert. Please let us know at least two days in advance if you'd like to join us for dinner. Prefer something simpler? Just tell us. We'd be happy to prepare a simpler meal for you as long as we don't have existing dinner reservations for that evening.


Dinner costs 40 Euro per person, excluding drinks.


We pair each meal with wines from our top regional vineyards. Let us surprise you with our whites, rosés and reds from the Earldom of Uzès and the Cevennes.


We only accept dinner reservations from house guests.


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At Mas Conil, waste is sorted, recycled and composted.

At Mas Conil, waste is sorted, recycled and composted.












Wines from our friendly vintners


Our aim is to create a unique gastronomic experience that lets you enjoy the best the South of France has to offer. That's why we handpick the only finest wines from indepenent local winegrowers.

vin de Clos-Galant

Domaine Clos Galant
Aubussargues

Vin du domaine du Chêne

Domaine du Chêne
Castelnau-Valence

vin des vignes de l'Arque

Les vignes de l'Arque
Baron

Vin du domaine Chabrier

Domaine Chabrier
Bourdic

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At Mas Conil, waste is sorted, recycled and composted.

At Mas Conil, waste is sorted, recycled and composted.













Black truffle (tuber melanosporum) ice cream


For 4-6 people:
2 eggs
5 tablespoons sugar
2 1/2 dl cream
20g of black truffle (tuber melanosporum)


Preparation

2 days before preparation, put the eggs and truffle in a well-closed jar.
On the day of preparation, whisk the yolks and sugar until the mixture whitens.
Reduce the broken truffle and add it to the mixture.
Whip the cream and incorporate gently without waiting.
Beat the whites in firm snow.
Using a spatula gently stir in the appliance.
Pour this one into a container and freeze.


Want to try more of our recipes?


Join us in the kitchen!

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At Mas Conil, waste is sorted, recycled and composted.

At Mas Conil, waste is sorted, recycled and composted.