Restaurant with a large sunny terrace offering a cuisine with local products
A large sunny terrace in the afternoon with a car park right in front of it, in the heart of the city: access to the Mas des Saveurs is easy. The chef cooks with local seasonal products and revises his menu three times a year. As for the daily special, it changes daily. The lamb of Sisteron is the signature of the establishment, declined in all its forms. A most refined semi-gastronomic cuisine. Note the takeaway of home-made foie gras for which Sébastien Rochel was awarded a prize in the Culinary Challenges Foie Gras Competition.
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Members' reviews on LE MAS DES SAVEURS
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Le repas est plutôt bon, mais entre la bestiole ds les haricots verts et le faux ongles ds la glace au chocolat... je pense que l hygiène en zone de production doit être très très limite... un passage de la dsv ou de la ddcspp serait bienvenu !
Le restaurant s'est rempli très rapidement, et la commande a été prise peu de temps après notre arrivée.
Les enfants ont été servis les premiers (les steacks hachés sont frais).
Les gnocchis aux champignons étaient très bon, le gâteau chocolat également.