LE SAINT MARC
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This hotel-restaurant welcomes you to a typically Provencal setting. Chef Alexandre Dimitc pays homage to the terroir.
An old oil mill transformed into a hotel-restaurant, in a Provencal setting where you can cook over a wood fire. Chef Alexandre Dimitch (Toque Gault&Millau, Bib Gourmand) favors short circuits and fresh produce to pay homage to the terroir. Wood-fired octopus, venison ravioli, braised cod, tarte Tatin and roasted hazelnuts: a plate full of technique, masterful cooking and flavors filled with emotion. As the capital of truffles, they are also on the menu. Wine cellar with 500 references please.
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Members' reviews on LE SAINT MARC
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
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Cette table est une pépite ! Le chef a beaucoup de créativité et de talent, à des prix très raisonnable. Il dispose en outre d'une cave extraordinaire, qu'il développe avec passion et une réelle expertise. Bravo à l'équipe.
Le service incroyable, le personnel chaleureux et d’une gentillesse inouïe.
Les plats sont goûteux et copieux
Je recommande ++++
Je reviendrai