The Mas de Lee
Arles - B&B - from 115€ €
Built at the beginning of the 20th century, the mas has been in our family for 3 generations. Located on the heights of the plateau, you will enjoy an exceptional view of the city and the Abbey of Montmajour.5 km from the centre of Arles, 10 km from Fontvieille, 19 km from Baux de Provence 27 km from Saint Rémy and 40 km from the Saintes Maries de la Mer, you are in the heart of Provence and at the gates of the Camargue.The mas offers 2 guest rooms with contemporary decoration that open onto a terrace accessing the pool and summer kitchen where are served breakfasts consisting of fruit juices, cold cuts, cheeses, pastries, fresh seasonal fruit, bread, butter, jams and hot drinks.You will enjoy the quiet of the countryside 5 minutes from the historic centre.
- Private parking
- Swimming pool
- Wifi
Information provided by OT Arles
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Contact
M. et Mme Anne et Jean Pierre MONTIEL
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Phone
- 06 09 06 60 81
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Website
Where to stay
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Things to do
L'atelier
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Tables coaching workshop is implanted in a wooded area from the floor to the ceiling. A beautiful volume is offered through a high ceiling where free furniture walls greet tables brackets and frames bearing brackets.
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Where to eat
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Next to the bistro
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Simone & Paulette
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Inspirations
Goat's Cheese
Whether it's served hot with a salad, used to crown a cheese platter, or savoured fresh with honey or olive oil, goat's cheese is an absolute culinary must. Provence's dry, sunny climate is perfect for goat breeding -and that's lucky for us!
Almonds
(Re)conquering Provence
Can anyone resist an almond? Everyone raves about these little nuggets of happiness you can savour every which way – fresh, dried, whole, grilled, sliced, ground or made into a cream or milk!
Figs
Francis lived happily close beside his tree...
Picked ripe from the tree, figs are simply to die for. They can also be scattered on trays and left to dry in the sun for 3 days: "That's the best way to keep your figs all winter – we serve figs at Christmas as one of Provence's famous 13 Desserts," smiles Jacqueline Honoré.
The Sea Urchin
Terroir
According to Marcel Pagnol, "if we only judged things by appearances, nobody would ever have wanted to eat a sea urchin"