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The Mas de Cézas welcomes you
in the heart of the forest of la Fage

Local Specialties

• The cheeses : The most typical product from the Cévennes, the Pélardon, small raw goat-milk cheese, takes its fine hazelnut taste from the food of the herds which feed on the chestnut groves. Enjoyed fresh and mellow, or old and dry, the Pélardon is more and more used for cooking. We recommend ... for goat’s Pélardons, and Sophie’s for ewe’s ones.

• The chestnut : For generations and until recently, the chestnut tree has been the basis of the Cévennes’ diet. It is mainly thanks to the chestnut tree that the poor Cévennes lands knew an economic growth. Its culture marked both the cévenol identity and the landscape. Eaten in soup or grilled on woodfire in holed pans, the Cévennes chestnut is also found dry, boiled, mashed, in jam or even as flour and bread.

• The sweet onion : grown on the cévenol terraces, it expresses all its qualities. You can know it for its sweet texture and delicate taste which makes it a ’high-class’ onion, edible and delicious raw and cooked, in salads... and in the onion soup ! We recommend the SCA producers

• The reinette apple : This mountain apple is distinguished by its pale yellow skin and its delicate perfume. The meridional Cévennes soil meets all the needs of this tasty apple : rich and light soils, plenty of water, long hot summers. Apart from the apple itself, apple juice are part of the cévenole tradition.

• The honey : Cévennes’ honey mainly comes from the chestnut flowers, but the proportion can vary greatly from one year to another. Other flowers can come into the making, such as the wild cherry trees in spring, acacia in early summer or heather.

• The wines : Many producers, either gathered or working individually. There are also AOC wines : Pic Saint Loup, Costières du Gard, Faugères or Saint Chignian...

• The market places : the local markets of the neighboring villages will allow you to meet the local producers.

• A very good Bread :

• A good meat :

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