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“Assaporate le bellezze della vita. Ogni chef riserva sempre un’affezione particolare per la sua prima ricetta. La mia è questa, e mi segue fin dagli esordi: spalla d’agnello dell’Aveyron confit alle arance amare del giardino, con cottura a fuoco dolce per oltre dieci ore. Assistito dallo chef Maxime Leconte per cucinare questa pietanza, vi invito a scoprirla in tutta semplicità ”.
Menù 100-180 EUR s.c.
Terminologia: t. = tasse, s.n.c. = servizio non compreso, s.c. = servizio compreso
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.
