Le Riche Hôtel-Restaurant by Sébastien Rath


Only at lunchtime (Wednesday to Friday) except on public holidays

L’avant goût – Main course – Cheese or Dessert


Low temperature farm egg, vegetable soup of the moment


Sustainable fishing fish according to arrival, rolled potato confit with rosemary butter, braised vegetable, herb salad, sauce vierge


Low temperature pork, black garlic, rolled potato confit with rosemary butter, braised vegetable, herb salad, minced meat juice




Apple of my childhood with caramel and its French toast, mushroom ice cream.

Le Riche Hôtel-Restaurant by Sébastien Rath

INITIATION MENU in 3 courses • 37€

Starter – Main Course – Cheese or Dessert

Snail candy from Mr. Vidal,
velvety dried ceps from the Mont Lozère, garlic in two ways.


Cévennes sweet onion stuffed with ceps, chestnuts, small spelt, basted with strong cooking juice

Pork in its tenderloin cooked at low temperature, cider confit breast, braised kohlrabi, black garlic, contrast of juices pinched with cocoa.


Haddock fillet in green sauce, risotto with batak berries, herb and hazelnut consommé



Chestnut in dark chocolate, hazelnut bark, chestnut leaf


The plate of sorbets “with the fruits of time”


Apple of my childhood with caramel and its French toast, mushroom ice cream

Le Riche Hôtel-Restaurant by Sébastien Rath

TASTING MENU in 5 courses • 54 €

Foretaste – Starter – Main Course – Cheese Trolley – Dessert

Duck foie gras in three courses, my first one in raviole in its chicken consommé, my second one in cocoa marble, my third one in crème brûlée


Rusk of roasted scallops with rosemary butter, sublimated sea knife, lemon gel, watercress panna cota

Lamb from Lozère, Martin’s butcher’s selection, cooked in three ways, hazelnut, rib, sweetbreads, black cardamom and smoked pepper juice


Baeza family nestling squab Costières de Nîmes, the pink supreme, slow-cooked leg, seasonal vegetables and lavender juice


Sea bass in three movements, one seized on the skin, the other in cannelloni and its marinated tartar cooked with orange salt, dill, celery, eggplant, beurre blanc

Cheese Trolley

Beet in textures, raspberries, fresh egg cream


Creamy vanilla mushroom earth, tonka bean emulsion balance


Chestnut in dark chocolate dress, hazelnut bark, chestnut leaf

Le Riche Hôtel-Restaurant by Sébastien Rath

SIGNATURE MENU in 9 courses • 78 €

Welcome appetizers – Foretaste – Appetizer –

First course – Ice break – Second course

Cheese cart – Pre dessert – Dessert – Mignardises

Let yourself be carried away by the Chef’s universe.
In order to make the trip perfect, this menu is proposed for the whole table, only in the evening, arrival before 9 pm.

Example of menu, non-exhaustive choice according to supply and creation of the chief:

Welcome appetizer

Eggs, mushrooms, truffles

Foie gras

Scallops in 3 movements

Ice break

Pigeon of Costières de Nîmes

Selection of cheeses from our Master cheese makers

Pre Dessert


For you, the chef will prepare a service at your table, a privileged moment where the art and the way, the cooking and the service, have no more border…

Le Riche Hôtel-Restaurant by Sébastien Rath


Up to 12 years old

One drink – One main course – One dessert – 14 €

Chicken fricassee with chive cream and mushrooms, tagliatelle with fresh eggs


Fish filet of the day, hazelnut risotto, beurre blanc

Assortment of ice cream or dessert of the day

Useful informations

An allergy, a constraint or a particular desire (vegetarian, other …): do not hesitate to let us know.

The chef reserves the right to modify the menu according to stocks and seasons.
Luncheon vouchers are accepted (except signature menus).
Alcoholic beverages will be served only with the meal, alcohol is to be consumed in moderation, abuse is dangerous to your health.

Open from Wednesday to Saturday for lunch and dinner, Sunday for lunch.

Service until 1:30 pm or 9:15 pm, Our prices are net, service included.