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.


Back to the top

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

Back to the top

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

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













Asparagus au gratin


Serve as starter!
6-7 asparagus spears per person
Parma ham or other uncooked ham
Fresh parmesan cheese
Olive oil



Preparation

Wash and peel the asparagus spears The asparagus is easier to peel if you lay the spears on a flat surface and peel from the tip to the end.

If necessary, cut off the woody ends by about 2 cms
Lay the asparagus spears evenly in an ovenproof dish.

Grate over some good quality fresh parmesan cheese
Slice some parma ham into thin slithers
Sprinkle the asparagus with a trickle of olive oil, and scatter the cheese and ham over the asparagus.
Cook in a preheat fan oven at 180 deg C for 25 to 30 minutes,
depending on the thickness of the asparagus.
Serve hot


Want to try more of our recipes?


Join us in the kitchen!

Back to the top

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

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