Le Mas de Peint

Le Sambuc, Arles, PAC, France
13/20
 Chef's Restaurant
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© C.Madamour-Mas DP-Food-G Brousse
8 PHOTOS
Chef
Dan Rodrigues
Cooking
French | Provençale | Signature cuisine | Traditional
Services
Access for people with disabilities | Accomodation | Pets allowed | Private Parking
Style
Romantic
Budget (€)
Indicative price per person (excl. drinks)
69 to 99

Gault&Millau's review 2025

Just before Sambuc, the location is so unassuming that it’s hard to spot the long path lined with flowering laurel trees that leads to the elegant white farmhouse nestled among the trees. Jacques Bon and Lucille had transformed this 17th-century residence into a charming hotel. Their son Frédéric and his wife carry on the same philosophy. You’re in the heart of the Camargue, within the iconic manade where bulls and white horses graze. The atmosphere is chic for lunch under the reed roofs and in the evening in the beautiful dining room with its minimalist decor. Since Grégory Brousse’s departure, the farmhouse has had a succession of chefs. Let’s take a closer look at the latest one, who is certainly worth noting. Colombian chef Juan Ipuz offers a globally inspired cuisine that skillfully blends Camargue classics with a touch of exotic flair. Sea bream in a citrus crust, lobster arancini, and escabeche of bell peppers pair perfectly with the bull’s tomahawk steak and seasonal vegetables. We particularly enjoyed the hand-chopped sea bream ceviche, served with a delicious sauce made from leche de tigre, fennel, red onion pickles, cilantro, garlic, lemon, and passion fruit juice. The bull carpaccio is beautifully tender with a robust flavor, garnished with croutons and cubes of tomato gel. Paired with a glass of Mas de Valériole “Cham Cham” Terre de Camargue (€9 per glass), featuring notes of ripe lemon, acacia, and raisins, we praise the impeccable sea bass fillet, seared on one side on the plancha, with crispy skin and pearly flesh, served with a simple sauce vierge. For dessert, you can choose between the exotic rum baba and the apricot creation, beautifully arranged under a dome like a panna cotta (a bit bland), saved by a delicious apricot concentrate and coulis, along with vanilla-verbena ice cream. A serene setting that celebrates the art of living. Editor’s Note: Dan Rodrigues is the new executive chef; we’ll be covering him soon.

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Map — Le Mas de Peint © OpenMapTiles © OpenStreetMap
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  • Dan Rodrigues
    Dan Rodrigues Chef
    Dan Rodrigues Dan Rodrigues Chef
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