5 Rooms provided with all comfort with private bathroom and toilet. A room with T.V./magazines Open hearth, bar and restoration Regional and Touristische information and brochures A protected terrace with a spectacular view on sunny fall slate.  A terrace with Barbeque. child games, Billard, Jeu the Boules.   A private parking, evt. stalling of engines and bicycles.

On the terrace we have a splendid barbeque. Pre-eminently arranged for family - celebration. A protected terrace with a spectacular view on sunny fall slate. 

SPECIALTIES this SUMMER:

Snail - saté of Snails from Piégros.

Indonesian way chicken-saté.

Dish with the famous Jambon Cru de Die

raw ham from Die

Salad with the special Picodon goat cheese.

Snails "les escargots"

Snail is another food that is appreciated in France and often considered as a "strange" food by foreigners. France is the biggest snails consumer in the world with 40,000 tons consumed per year. Most of the snails production is artisanal (gathering of wild snals). Snails bredding was only introduced in the eighties in France and remains limited (2% of total production). Famous French snails are "escargot de Bourgogne" (Burgundy snails) and "petit gris" (small snails). There is no breeding for escargot de Bourgogne that is always wild and is now protected.

If you want to gather and prepare snails yourself, you have to think about it in advance as you first have to let them without food during 2 weeks ! Sauce is critical in snails preparation. Most famous preparation is "à la Bourguignone" with butter, parsley, garlic and spices. Not light at all but delicious ! Feuilleté aux escargots (snails in flaky pastry) is also famous.

Finally snail is good for health as it is full of calcium, magnesium and vitamin C.

What Is Foie Gras?

What is it? It's 'fat liver,' a specialty of northeastern Alsace or central Perigord. The enlarged liver is the result of four or five months of overeating and lack of exercise. The bird is killed and the liver is soaked in milk, water or port. It is drained, marinated in Armagnac, Port or Madeira plus seasoning, and then baked. What results is delicious and expensive.

Picodon AOC " french cheese "

Picodon is the «quintessential» goat’s cheese from the mountains of Ardèche and Drôme. This cheese's name means «spicy» in the ancient language called Langue d’Oc. In its production area, goats were highly cherished as the only milk-producing animals. Given that they provide no milk in the winter, a method of preserving that milk had to be found. And this is how Picodon came into existence.

Picodon is protected by the AOC status, recognized by the decree of 25 July 1983 and governed by the amended decree of 29 December 1986. Its production area spans from the departments of Ardèche and Drôme, to the Barjac canton (in the Gard region) and the Valréas canton in the department of Vaucluse. Picodon is shaped into a small circular disk, 5 to 7 cm in diameter and 1 to 3 cm high. The cheese is characterized by a soft paste and a naturally mottled rind made from whole goat’s milk. It traditionally weighs less than 100 grams. The milk is curdled with a small portion of rennet. Next the curds are transferred with a ladle into special molds riddled with holes. The cheese is salted with brine and drying takes place over grates. Maturing lasts at lasts twelve days and the surface of the cheese is moistened by hand with water. This constitutes the «affinage méthode Dieulefit». Picodon is best enjoyed at the end of a meal. It is often used as an ingredient in the preparation of small cumin-based pâtés or country-style sandwiches made with farmhouse loaf bread.

Fondue Savoyarde with THREE CHEESES and Fondue Provençale.

THE BAR with German beer and Clairette de Die is opened every evening at 17 hours.

THE RESTAURANT / TERRAS  is open every evening,