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) prefers 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, catering service.
Further information
Opening time and information on LE SAINT MARC
In season: daily lunch and dinner, except Tuesday (closed). Off season: closed Monday evening and Tuesday. Menus from €28 to €36 (summer truffle menu from €45 to €57). Lunch formula: €12. Wine by the glass. Groups welcome (15 people maximum). Garden. Terrace. Wine cellar with 500 references.
Members' reviews on LE SAINT MARC
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.