Located in Uzès, France, La Maison d’Ulysse has grown to become one of the most highly revered Provencal boutique hotels in the region.
Keen to develop the hotel’s reputation even further, owners Guy and Gauthier have now introduced two dynamic young chefs into the La Maison d’Ulysse family: Valerie Lucas and Daniel Jarrin Molin, both of whom bring a unique combination of French quality cooking and international fusion influences developed from their own cultural backgrounds and extensive travels.
Sourced from the rich and fertile environs of the hotel, Valerie and Daniel’s kitchen serves up fresh and seasonal gourmet cuisine, with a menu changing daily in accordance with the fresh produce available from local markets. All the meat, cheese, fruits and wine are sourced from producers in the area, whilst seasonal fruits, such as strawberries, apricots and figs, are picked directly from the hotel’s gardens, as well as the herbs and flowers.
An example of a typical summer menu shows off the seasonality of the produce and the absolute deliciousness of the couple’s flavour combinations:
· Amuse bouche: Grilled corn velouté with parmesan tuile
· Entrée: Green asparagus with citrus dressing, runny free-range egg, mustard leaves, and smoked almonds
· Plat: Grilled sea bass, mashed potatoes with olive oil and chives, cucumber and mint salad, fresh lime and piquillo pepper sauce
· Dessert: Dark chocolate mousse, bananas cooked with rum, lime and coconut ice cream
For further information and hotel reservations, please visit www.lamaisondulysse.com/en
