Our story...

I was born and raised here, on the old family farm, to which my parents chose to return,
40 years ago, to raise goats and make reputed cheeses, which were selected and sold by France's very best cheesemongers.

Passionate about cooking from as far back as I can remember, and brought up in an environment in which quality and flavours
were of paramount importance, I decided to train as a chef. After four years of formal training, during which time I was fortunate enough
to work in some of the best kitchens in the land, I graduated with honours… Once qualified, I was initiated into the use of plants
in my recipes by Marie-Chantal Plaisance, second-in-command to Marc Veyrat…

I then decided to come and work alongside my parents as they took on the challenge of the family mas.
Now, twelve years on from setting up the farm-inn with them, I am enjoying creating inventive and dynamic recipes,
serving dishes which are bursting with flavours, drawing on products and ingredients sourced locally.

Our area is at the crossroads of different cooking cultures, with recipes and specialities from the Cévennes, the Haut-Languedoc
and Provence blending together, a rich framework from which I draw my inspiration. My work has now been recognized
by the award of the national diploma for quality tourism (Diplôme National Qualité Tourisme),
and my sole ambition is to carry on producing the cooking that I so love.

Alban GUILLEMIN