LE SAINT MARC
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.
Merci pour votre accueil
Service rapide et les serveuses sont très attentionnées.