Grand Hôtel du Parc - Our restaurant

Locally-inspired cooking

You will discover typical dishes of the region, cooked from fresh products with, above all, a lot of love: aligot, chestnut, Cévennes honey, porcini mushrooms, pélardon, trout of Florac and beef of Aubrac…

Our restaurant opens every evening from 7.30pm to 9pm (except Sunday and Monday out of season).

Come and take your place in a friendly, stylish setting. Our interiors strike a traditional note with their chandeliers, silverware and crisp, white tablecloths, but the restaurant is designed to suit all budgets and tastes and its cozy, welcoming atmosphere will make for a relaxing occasion.

You can top off your meal with top-quality wines from our extensive cellar. We have room for 60 diners, so what are you waiting for?!

We have parking for bicycles, motorbikes and cars. You can also make the most of the electric vehicle charging points during your meal.

As a bonus, we can offer groups of all sizes the use of a room with huge picture windows offering a panoramic view of the hotel grounds.

We’re delighted to offer you
a delicious range of dishes

that will tantalize your taste buds

The Lozerian Menu

20 €

Starters

Charcuterie platter with condiments

Frisee salad with grilled bacon and croutons

Cévennes goat's cheese fondue, Walnut Salad

Dishes

Aubrac aligot, grilled sausage

Aubrac beef with shallot sauce and home fries

Dessert

Home-made pastries of the moment

Cévennes Cup (chestnut cream, chestnut ice cream, whipped cream)

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Flavour Menu

25 €

Starters

Calf's head with Ravigote sauce

Cauliflower semolina, tuna tartar citrus and fresh herb cream

Grilled leeks, soft-boiled egg, crispy ham, herb cream

Dishes

Florac Trois Rivières trout meunière or with almonds

Sliced beef with stir-fried vegetables, wine merchant sauce

Kidney casserole with Madeira and mushrooms

Dessert

Home-made pastries of the moment

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Gourmet Menu

35 €

Starters

Cromesquis of foie gras with dried fruit, Espelette chilli and spinach, Port wine reduction

Trout fillet of "Florac Trois Rivières" in gravlax, with old-fashioned mustard sauce and celery with apple granny smith

Dishes

Fish with seaweed and vegetable compote

Pan-fried Aubrac beef fillet "Café de Paris" style

Tian of Lozère lamb confit with Cévennes honey and mild spices

Cheese

Causses des Cévennes cheese, matured by us

Dessert

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Home-made pastries of the moment

Children's menu

11 €

Starters

Small plate of charcuterie

Main courses

Fish of the moment, rice or vegetables

Grilled steak, home fries or vegetables

Desserts

Home-made pastries of the moment

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Restaurant's Menu

Hot and cold first courses

Trout fillet of "Florac Trois Rivières" in gravlax, with old-fashioned mustard sauce and celery with apple granny smith

Charcuterie platter with condiments

Cromesquis of foie gras with dried fruit, Espelette chilli and spinach, Port wine reduction

Frisee salad with grilled bacon and croutons

Cévennes goat's cheese fondue, Walnut Salad

Cauliflower semolina, tuna tartar citrus and fresh herb cream

Grilled leeks, soft-boiled egg, crispy ham, herb cream

Sea and river

Florac Trois Rivières trout meunière or with almonds

Fish with seaweed and vegetable compote

Specialities of the Grand Hôtel du Parc

Calf's head with Ravigote sauce

Braised sweetbreads with morel mushrooms

Kidney casserole with Madeira and mushrooms

Meat and grills

Pan-fried Aubrac beef fillet "Café de Paris" style

Tian of Lozère lamb confit with Cévennes honey and mild spices

Aubrac aligot, grilled sausage

Duck breast lacquered with Cévennes honey and soy sauce

Sliced beef with stir-fried vegetables, wine merchant sauce

Cheeses

Causses des Cévennes cheese, matured by us

Desserts

Home-made pastries of the moment

Blueberry tart with scoop of ice cream

Gratin of fresh fruit with Grand Marnier

Cévennes Cup (chestnut cream, chestnut ice cream, whipped cream)

Chocolate cake, caramel, custard and vanilla ice cream

Citrus and red fruit pavlova, almond cream

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Iced nougat with local honey and red fruit coulis

Voir la liste des
allergènes

Locally-inspired cooking

We’re delighted to offer you a delicious range of dishes

The Lozerian Menu

Starters

Charcuterie platter with condiments

Frisee salad with grilled bacon and croutons

Cévennes goat's cheese fondue, Walnut Salad

Dishes

Aubrac aligot, grilled sausage

Aubrac beef with shallot sauce and home fries

Dessert

Home-made pastries of the moment

Cévennes Cup (chestnut cream, chestnut ice cream, whipped cream)

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Flavour Menu

Starters

Calf's head with Ravigote sauce

Cauliflower semolina, tuna tartar citrus and fresh herb cream

Grilled leeks, soft-boiled egg, crispy ham, herb cream

Dishes

Florac Trois Rivières trout meunière or with almonds

Sliced beef with stir-fried vegetables, wine merchant sauce

Kidney casserole with Madeira and mushrooms

Dessert

Home-made pastries of the moment

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Gourmet Menu

Starters

Cromesquis of foie gras with dried fruit, Espelette chilli and spinach, Port wine reduction

Trout fillet of "Florac Trois Rivières" in gravlax, with old-fashioned mustard sauce and celery with apple granny smith

Dishes

Fish with seaweed and vegetable compote

Pan-fried Aubrac beef fillet "Café de Paris" style

Tian of Lozère lamb confit with Cévennes honey and mild spices

Cheese

Causses des Cévennes cheese, matured by us

Dessert

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Home-made pastries of the moment

Children's menu

Starters

Small plate of charcuterie

Main courses

Fish of the moment, rice or vegetables

Grilled steak, home fries or vegetables

Desserts

Home-made pastries of the moment

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

Restaurant's Menu

Hot and cold first courses

Trout fillet of "Florac Trois Rivières" in gravlax, with old-fashioned mustard sauce and celery with apple granny smith

Charcuterie platter with condiments

Cromesquis of foie gras with dried fruit, Espelette chilli and spinach, Port wine reduction

Frisee salad with grilled bacon and croutons

Cévennes goat's cheese fondue, Walnut Salad

Cauliflower semolina, tuna tartar citrus and fresh herb cream

Grilled leeks, soft-boiled egg, crispy ham, herb cream

Sea and river

Florac Trois Rivières trout meunière or with almonds

Fish with seaweed and vegetable compote

Specialities of the Grand Hôtel du Parc

Calf's head with Ravigote sauce

Braised sweetbreads with morel mushrooms

Kidney casserole with Madeira and mushrooms

Meat and grills

Pan-fried Aubrac beef fillet "Café de Paris" style

Tian of Lozère lamb confit with Cévennes honey and mild spices

Aubrac aligot, grilled sausage

Duck breast lacquered with Cévennes honey and soy sauce

Sliced beef with stir-fried vegetables, wine merchant sauce

Cheeses

Causses des Cévennes cheese, matured by us

Desserts

Home-made pastries of the moment

Blueberry tart with scoop of ice cream

Gratin of fresh fruit with Grand Marnier

Cévennes Cup (chestnut cream, chestnut ice cream, whipped cream)

Chocolate cake, caramel, custard and vanilla ice cream

Citrus and red fruit pavlova, almond cream

Choice of ice cream and/or sorbet (3 scoops, Lait délices de Lozère à Pelouse)

We’re delighted to offer you
a delicious range of dishes