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
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à notre retour, nous avons retenté notre chance, arrivée 11:56, refusé aussi, trop tôt.. nous aurions pu attendre quelques minutes mais vu l'accueil de ces messieurs, dames, nous avons préféré partir par crainte de les déranger. Finalement aucun regret quand je vois leur note. c'est mérité à bien des égards
Malheureusement pas grand monde
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