In the heart of the Luberon, the 5-star Mas des Herbes Blanches Hotel & Spa-Relais & Châteaux is a true gem. Authentic, intimate and unique.
Privileged atmosphere and regional gastronomy.
The Table du Mas, a Michelin Guide Assiette, opens onto a breathtaking panorama of the garrigue.
Chef Xavier Burelle’s cuisine reflects his close ties with local producers as much as his curiosity and taste for invention.
The famous Gault & Millau guide praised these gastronomic initiatives, awarding 3 toques to the Table du Mas. By creating a gastronomic menu around a unique product rich in Provençal flavors, chef Xavier Burelle has succeeded in turning his restaurant into an unforgettable experience.
Chef Xavier Burelle began cooking at the age of 15, working with Gérald Passédat in Marseille, Jean François Piège at the Plaza d’Athénée, Arnaud Poette at Eden Roch and Michel Del Burgo at Chantecler du Negresco, before taking flight at the Columbus in Monaco.
At La Table du Mas, he refines his culinary signature in his dishes.
Today, Chef Xavier Burelle creates a cuisine of emotion, offering a gastronomic menu in which local produce is given pride of place. On the plate, the landscapes of Provence reveal all their flavors. Each month, a menu based on a unique seasonal product shows how Xavier Burelle can sublimate a product to its most delicious limits. The Chef’s favorite products may be local, but his inspirations know no bounds!
Its overall score also rose by one point, from 14 to 15 out of 20, ranking the Table du Mas as one of the best gourmet restaurants in the region, combining flavors with the preservation of local producers.
Cette publication est également disponible en :
