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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cuisine visible d une partie de la salle, pensez demander au cuisinier de mettre une blouse propre.
Service rapide serveuse au top malgré une forte influence
La cuisine était exelente l’assaisonnement parfait un peu petit en quantité mais agréablement surpris.