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"Saboree las cosas buenas de la vida. Todo chef guarda un cariño especial por su primera receta. La mía es esta, me acompaña desde que empecé: paletilla de cordero del Aveyron confitada con naranjas amargas del jardín y cocinada a fuego lento durante más de diez horas. Simplemente, le invito a descubrir este manjar, para cuya elaboración cuento con la ayuda del chef Maxime Leconte.
Carta 90-140 EUR s.i.
Terminologia: t. = tasa, s.n.i. = service no incluído, s.i. = service incluido
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.
