Eat & drink

Come and dine with us at Gilly’s

Good food, good wine, and nowhere else you need to be.

We like good food without too much ceremony. Bread from the village, cheese made nearby, vegetables in season and producers we intend to know by name.

And none of it compulsory. Bring your own food and your own wine, cook on your veranda, eat at ten at night if that is when you get hungry. Your days here are yours to arrange.

Breakfast

Dinner

Gilly’s Sharing BoardLocal charcuterie, French cheeses, cornichons, olives, good bread and a house chutney.
French Fillet Steak, Shallot & Red Wine JusLocally sourced filet de bœuf, proper French fries, seasonal greens and a red wine and shallot jus.
Slow-Cooked Duck Leg, Puy Lentils & Red WineConfit de canard with green Puy lentils, shallots, herbs and seasonal vegetables.
Herb & Garlic Spatchcock ChickenHalf a free-range chicken marinated with garlic, thyme, rosemary and lemon, with crisp rosemary potatoes and a seasonal salad or charred vegetables. A little jus or tarragon cream on the side.
Roasted Aubergine, Goat’s Cheese, Lentils & Provençal VegetablesWith tomato, courgette, herbs and toasted walnuts.
The Gilly Dish of the DayWhatever the market and the season suggest.

Dessert

Room service

Hampers, brought to your veranda

For the evenings you would rather not move.

The Wake Up Breakfast HamperFreshly squeezed orange juice, a croissant and the daily pastry, butter and preserves, and a pot of fresh coffee.
Fire Up the BBQSirloin steak, local sausages, feta-stuffed peppers, a salad bowl and our house couscous salad.
First Night at Gilly’sLocal charcuterie and cheeses, fresh bread, olives and cornichons, a seasonal salad, something sweet and a bottle of house wine.
Gilly’s French Cheese BoardFrench cheeses from soft and creamy to rich and full-flavoured, with warm crusty bread, cornichons, seasonal fruit, walnuts and local honey.
The Gilly CelebrationChampagne, local chocolates, a cheese and charcuterie board, and flowers waiting in your accommodation.

Cocktail kits

Everything measured out, so all you have to do is pour.

Menu subject to change and seasonal variances.

One honest note. We are working through the French food, hygiene and alcohol licensing that governs all of this. Until that is complete we are describing what we intend to serve rather than promising a fixed menu or service. We will publish the detail the moment it is settled.