Hôtel-Restaurant Le Riche by Sébastien Rath

Sébastien Rath takes over the stoves of Le Riche

The motivation of the young chef from Ales is to give back to the establishment its letters of nobility, while creating a particular link with its clientele, based on excellence and proximity.
In the large, completely reworked dining room, a surprise awaits our clientele with a magnificent perspective on the kitchen after the opening of a wall that once separated the dining room from the kitchen.

A formula that Sébastien is very attached to, allowing him to feel the happiness of his guests at the table and to share his convictions and values directly.
Here, it is the pots and pans that sing of our land, our sun, even if sometimes the sweet onion of the Cevennes brings tears to our eyes”.

During his first year of opening, Chef Sébastien Rath obtained the title of “Maître Restaurateur”, joined the association Collège culinaire de France which promotes the universal values of Gastronomy and was awarded “2 toques” by the famous gastronomic guide Gault & Millau. It is in this way that Sébastien Rath wishes to continue his efforts and a new adventure with the opening, in 2019, of the brasserie/bar “Le Troquet du Riche” opposite the railway station.

On October 30, 2018, chef Sebastien Rath was just elected “Young Talent 2019” by Gault & Millau (only 4 chefs in Occitania).

Restaurant opening hours : Wednesday to Saturday for lunch and dinner – Sunday for lunch – Closed Sunday evening, Monday and Tuesday for the day

Le Riche Hôtel-Restaurant by Sébastien Rath
Le Riche Hôtel-Restaurant by Sébastien Rath
Le Riche Hôtel-Restaurant by Sébastien Rath
Le Riche Hôtel-Restaurant by Sébastien Rath
Le Riche Hôtel-Restaurant by Sébastien Rath
Le Riche Hôtel-Restaurant by Sébastien Rath
Le Riche Hôtel-Restaurant by Sébastien Rath
Le Riche Hôtel-Restaurant by Sébastien Rath
Le Riche Hôtel-Restaurant by Sébastien Rath
Hôtel-Restaurant Le Riche by Sébastien Rath

News : Sébastien Rath awarded at the Olivier Roellinger competition 2017

A gastronomic recipe prepared in 2 hours and 30 minutes, another homemade one in 30 minutes and a fire of questions on the origin, stocks, season of the ingredients chosen in the recipes, such were the 3 tests during which the candidates of the Roellinger Competition 2017 had to stand out.

Organized at Unesco, the award ceremony took place in the presence of the godfather Olivier Roellinger, the chef of the Epi Dupin and president of Ethic Ocean François Pasteau and officials such as Miguel Pena Castellot of the European Commission, Ludovic Shultz of the Ministry of Ecological Transition and Solidarity.

Sébastien Rath, then manager chef of the Atelier Gourmand in Alès, and now chef of the Restaurant Le Riche, won this 6th edition for professionals with a cannelloni with squid ink, smoked trout, seaweed risotto for his gastronomic dish and his trout mousseline, herbs polenta for the home recipe.