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“Taste the finer things in life. Each chef always reserves special affection for his or her first recipe. This is my first recipe, and it has accompanied me since I began my career: confite shoulder of Aveyron lamb with garden grown bitter oranges, slow-cooked for more than 10 hours with the assistance of Chef Maxime Leconte. I invite you to come and just simply experience it. ”
Menus 90-140 EUR s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
Le Mas de Pierre was awarded the prestigious Tourist Accommodation European Ecolabel in 2019. Two-yearly audits against the scheme’s rigorous standards, which cover 67 criteria across five categories, provide visitors with a cast-iron reassurance of eco-responsibility.
The hotel knows that making its award a “living label” also needs strong commitment from guests. Thinking laterally, le Mas de Pierre has chosen to place an "Eco-Cube" in every bedroom. This attractive wooden device tells guests, at a glance, about the eco-friendly practices the hotel needs them to support. In their rooms, guests are asked to sort waste, set sensible temperatures, and keep windows closed when running the air conditioning. In addition, bedding is changed every three days rather than daily. None of these requests is over-demanding, and many are common sense, but their effect is adding up to make a real difference.
