The Restaurant

If you’re feeling peckish, you can enjoy a range of quick snacks included in the price of the rooms. The “express” menu includes orange juice, hot drinks, a croissant, bread, butter and homemade jams.

Most guests at our Provençal luxury hotel choose the gourmet breakfast put together by Gauthier. It features fresh, local products such as goat’s cheese from the village.

On the sweet buffet table, you can enjoy bread, pastries, muesli, artisanal yoghurt from Lozère and also pancakes and waffles from Brussels made while you wait, fruit salad from the Provence region, sometimes from the garden in our boutique hotel (raspberries, apricots, figs, etc.), homemade cake, homemade jams, etc.

On the savoury buffet table, enjoy local and regional cheeses, from Gard and Provence (goat’s cheese from the village, sheep’s cheese from the Camargue, Tome from Lozère, boiled eggs, local charcuterie, organic trout and salmon, etc.).
Breakfast is served on the patio from 8.45 am to 10.30 am.

At lunchtime every day in high season, the chef creates a varied menu of salads and small platters for visitors to enjoy on the shaded patio in between sunbathing sessions.

Mainly consisting of vegetables from our kitchen garden in Uzès (aubergines, tomatoes, peppers, courgettes, etc.) and fruits from the garden of our guest house (melons, apricots, strawberries, figs, etc.), these dishes reveal all the colours and flavours of Provence.

Lunch is served between 1 pm and 2 pm.

Feeling peckish by the pool during your holidays at La Maison d'Ulysse in Provence ? Aperitif plates to share composed of local charcuterie, tapas, cheeses from here and elsewhere are offered in the late afternoon.

During your day, La Maison d'Ulysse will serve you a cocktail by the pool, a glass of champagne at aperitif time or a cold beer to enjoy under the starry summer sky. You will also find in our menu a wide choice of refreshing drinks including a souvenir of the owner's trip. Guy brought back the authentic recipe of the Creole Ti-punch as a souvenir of Réunion Island! A delight that will awaken your taste buds!

Influenced by Guy and Gauthier’s travels in Réunion, India and Bali, and featuring ingredients from the Provence region, the evening meal is always creative and inspired: chicken with lemongrass, seared scallops and fennel, purple asparagus from the Camargue, homemade foie gras cooked with tonka bean salt, farm-reared veal and clams.

When working at his range cooker, Gauthier likes to cook and serve fresh turmeric, kaffir lime, tonka beans and more…

High-quality products and the harvest from the kitchen garden of our Provençal guest house are combined with more exotic ingredients to create inventive, sophisticated meals.