Join us for an evening of culinary delights and good company,


la table gourmande du Mas Conil

Photographie: Studio Asphéries Hervé LECLERC pour le Mas Conil

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.
  • You can take place at the Table d'Hôtes, BY RESERVATION ONLY 48 hours minimum before, because we only cook fresh products
  • 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 always dine with our guests

We only accept dinner reservations from house guests.

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.


vins de Clos Galant


We find the trace of the Galant Winegrowers as early as the 17th century in Aubussargues. Olivier Galant has been leading the 40 hectares of family vineyards there since 1998 and has undertaken his first vinifications on the estate in 2014 after leaving the cooperative cellar.

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vins du Domaine du Chêne


The vines of this estate located in Castelnau-Valence, are planted in the heart of the garrigue on clay-limestone hillsides. Well-balanced "vins de plaisir" (wines of pleasure) that can be enjoyed with products from the Cévennes.

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vin de l'Arque

Les vignes de l'Arque

«We have been practising integrated viticulture for several years now and we reaffirm our desire to produce quality wines that are in keeping with our terroir. We are in our third year of conversion to organic farming. Wine must remain a natural and artisanal product! »

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It all began in 1925 with the installation of Louis Chabrier at Bourdic. A few years later, he was one of the founders of the Cave Coopérative. It it is him who will begin the culture of the Vine. The surface area of the Domaine is about sixty hectares of vines in several communes: Bourdic, Arpaillargues, Garrigues Sainte Eulalie and Uzès.

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Mas Conil's seasonal recipe


recette des asperges façon Mas Conil

Photo ©Mas Conil

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

Asparagus are from SAUNIER Family, in Aubussargues, and CHABRIER Group in Bourdic. Picked in the morning, and prepared to be eaten in the evening!



tomates du potager du Mas Conil


During the summer, the tomatoes, red, yellow, pink, green or black, come from the vegetable garden, the seeds are harvested and the sowing is done in February.
Zucchini du potager du Mas Conil


The vegetable garden is generous, and there is sometimes an overproduction of zucchini!.
Potatoes du potager du Mas Conil


Straight from the ground to the table, crisp baby new potatoes
aubergines du potager du Mas Conil


Only the best aubergines make it into our soulful ratatouille
piments d'espelette du potager du Mas Conil

Espelette Peppers

Fresh, this local chilli is called Gorria, and dried, it is known as Piment d'Espelette. We use it to add a gentle warmth to our dishes
figues du Mas Conil


Figs are bountiful at the end of August
safranière au Mas Conil


Over the last two years, we've started growing our own saffron
sangliers dans le pré du Mas Conil

Wild Boars

Our garden tour would not be complete without a mention of the wild boars which, on occasion, treat themselves to a feast in our vegetable patch!


Another surprise guest: the badger. He's not interested in vegetables at the moment. But he's under surveillance! And he knows how to mark his way through real deep holes.
Parasols au potager!

Move away from the heat

Even our vegetables need shelter from the sun when the mercury hits 45°C


If the summer is not too hot and dry, they are superb in autumn, and delicious in soup, sweet or savoury cakes.


They will be eaten at the table d'hôtes or dried for the winter..