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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Nous avons opté pour le menu du jour à 14€90. Des produits de saison et de qualité avec du goût du début à la fin Une cuisine rare et généreuse , une équipe en salle dynamique et prévenante.
La carte est alléchante et réserve bien des pépites.
J'y reviendrai certainement.