The rooms and suites are for two people occupancy only (no additional bed for children) and the house is unsuitable for children below 15. Pets are not allowed. All rooms are non-smoking.
The 16th century architecture features light-coloured stone typical of the Gard area. However, behind the ancient walls, the works of globally renowned, contemporary artists adorn the hotel. Every effort has been made to ensure that each moment of the day enhances the feeling of serenity.
The rooms and suites with their large, cosy beds come with state-of-the-art facilities. Breakfast is served with views of lush nature. Guests simply love to stroll around the gardens with their cacophony of fragrances and the discretely located pool (12x6m). The spa in the arched cellars prolongs the feeling of deep relaxation and Julien Lavandet’s cuisine has culinary treats in store.
Breakfast is served on the first floor terrace (weather permitting) from 9 to 11am.
The gourmet restaurant
The gourmet restaurant (only opened for diner except sunday evening) is on the ground floor.
Julien Lavandet offers two menus :
Julien menu at 55 € (Amuse-bouche, starter, main course, pre-dessert and dessert)
Artémise menu at 80 € (Amuse-bouche, 2 starters, 2 main courses, cheese, pre-dessert and dessert).
Pierre Beghin and Benoît Hérault fell in love with the Uzès area and decided that this was where they wanted to set up their Bed and Breakfast. The Clos du Léthé (www.closdulethe.com) combines respect for old buildings with modern comforts and contemporary design. The Clos du Léthé is now rented in full (5 or 7 rooms)
In 2000, Pierre, tempted by the idea of opening a restaurant, started a cookery school in London. Unconditional fans of great cooking, Pierre and Benoit spent a fair proportion of their weekends testing some of the best gourmet restaurants around the globe.
All that remained was to find an exceptional site for the gourmet restaurant and 8 exceptional suites and rooms!
In 2017, the management of the restaurant has been given to Julien Lavandet and Jennifer Henriksen.