The story
La Maison occupies the vaulted ramparts of Gaujac, a small village in the Gard. Here, Chef Ludovic Davouze oversees a kitchen defined by contemporary, generous cooking that draws deeply on French tradition. Michelin, which awarded the address a Recommendation for 2026, recognises the precision and sincerity of his work.
Davouze describes his cuisine as epicurean and contemporary – “a delicate harmony between tradition and creativity”. His aim is an ode to pleasure, where authentic flavours are coaxed from ingredients through patient cooking and careful saucing. All meats are French, and the bread, ice creams and sorbets are made in house. The menus – Esprit de Midi, Découverte, Dégustation and a special – evolve with the seasons.
The restaurant celebrates the rich produce of the Gard region. Davouze works closely with local growers, selecting ingredients at their peak ripeness and letting the quality of the raw materials speak. From the earth to the plate, each component is chosen for freshness and character, resulting in a cuisine that is both rooted and refined.
The dining room is warm and intimate, in keeping with the philosophy of “gastronomie ouverte à tous” – relaxed fine dining without pretension. The setting, within the village’s stone ramparts, offers a quiet sense of place. La Maison welcomes guests for lunch and dinner, with outdoor seating available, and is accessible to wheelchair users. It is a place for sharing simple, consequential meals – a modern French table that honours its surroundings.
Recognition
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