Ferme de la Besse

Ferme de la Besse, near Mont Gerbier de Jonc in Ardèche, opens seasonally from 15 March to 15 December. The chef took over the family business in 2015 and modernises traditional terroir cooking into a refined contemporary expression. The restaurant has been featured on TF1, France 3 and TV 07 and is recognised for its commitment to local producers and environmental respect through short supply chains. The family has run the estate for generations; the farmhouse features vaulted rooms, a monumental fireplace and an enclosed paved inner courtyard. Outdoor terraces, an adjacent chalet and surrounding meadows enable relaxed, nature‑centred dining and group activities, and Le Chalet de la Besse offers group accommodation and venue hire. The cuisine is contemporary and demanding, blending refinement and experimentation while rooted in Ardèche terroir. Dishes use seasonal, locally sourced ingredients — vegetables and fruits from nearby gardens, cheeses from regional producers, lambs raised on the farm, beef from a local butcher and wild foraged plants — on a constantly evolving menu; producers are chosen for environmental commitment. Mathieu Méjean (Chef). Specialties include an aperitif board; an amuse‑bouche of pig head terrine and snails with persillade; chicken liver cake with crayfish coulis; Arctic char with porcini cream, cockle jus and pike roe; a regional cheese platter; and a chocolate praline tartlet.