Wildflowers and wild herbs at every meal!

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Genevieve and Lionel grow an herb garden, in the hotel on the banks of the Viscose channel and pick the aromatic, throughout the year, in the mountain. 

Salad burnet, bittercress, cardamine, Penny-pies, stonecrop, large and small sorrel, thyme flavor the cuisine. Borage flowers, marigold, primrose, begonia, violet,

honesty highlight your plates.

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Genevieve and Lionel organize outings "to the discovery of edible wild plants.

" Following a very strict protocol, the plants are harvested, cooked and eaten at the hôtel.

Mushroom picking are held in the fall when nature is generous

(ceps, chanterelles, and sweet tooth).