Menu

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Best rate guaranteed

BOOK AT THE BEST RATE

The aromas of Provence and a mix of flavours…

With sophisticated décor at the heart of a Renaissance building, the restaurant offers a gourmet menu for dinner and a snacking menu for lunch. It is accessed via a small bridge over the old village, where you can view the gargoyles and copper and glass lanterns…

La Table du Castillon

Sharing and conviviality will be at the heart of the restaurant’s bistronomic and gourmet dishes, every lunchtime from Wednesday to Sunday.

BISTRONOMIC MENU

In the evening, from Wednesday to Sunday, a more gastronomic menu awaits you. 3, 4 or 6-course menus are proposed for a real culinary experience.

GASTRONOMIC MENU

Open from Wednesday to Sunday

A light meal is proposed to you every day from 12 am to 3 pm.

04 66 37 61 61

BOOK YOUR TABLE

The pool bar

Overlooking nature, our bar is part of the joy of staying at Le Vieux Castillon. For those who like to relax by the pool in the peaceful calm of sunny days, and then enjoy a glass there in the evenings when the night draws in.

The fresh and inventive cocktails can be sipped here in the magic of an idyllic setting.

DISCOVER COCKTAILS MENU

Chef Sullivan le Ternuec

Even though he proudly claims his Breton origins, the career path of the new chef of the Vieux Castillon, Sullivan LE TERNUEC, has taken him from his first jobs to Mediterranean cuisine: from Nice to Eze, via Juan les pins and Propriano in Corsica, his cuisine has continued to evolve as he has met chefs and producers from the South of France.

The Meilleur Ouvrier de France, Jean Luc L’HOURRE, took him under his wing in 2012 and accompanied him in his career until his last position as Chef at the Boutique Hotel Origins Luxury Lodge in Costa Rica.

Back in France, he naturally chose the Gard and more particularly the Table du Castillon to express his creativity while enjoying the richness and variety of local Provencal products.

His generous cuisine is of Mediterranean inspiration due to his background and his encounters, he loves the moments of conviviality and exchange with customers before and after the service and willingly accepts to share with them his passion for the profession in all simplicity.

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