LA MAIN A LA PATE

In the country setting of the Mas des Capellans, in the shadow of hundred years old plane tree and near the beaches,`La Main à la Pâte' propsoses a menu based on fresh products with the south note. Specialities: rib roast and rack of lamb cooked at the wood fire, home fresh pastas in cuttlefish juice, scallops, saffron sauce, pears in Mas Amiel and green pepper.