The Bistrot du Mas at Le Mas Candille 

The Bistrot du Mas is Le Mas Candille’s top dining spot. The restaurant is headed by the chef Basile Arnaud, a native of Provence who delights in incorporating the freshest local ingredients in his menus at the Bistrot.

Le Bistrot du Mas is open daily for lunch, noon – 2 pm, and dinner, 7-9.30 pm. until the 31st of October. Le Bistrot du Mas will surprise you with its reinterpreted versions of traditional recipes and a regularly changing menu of innovative dishes.

Let’s dive deeper into the restaurant’s newly released end of summer menu and discover the chef’s Provençal creations.


A Touch of Provence 

What does the Chef say about the Bistrot du Mas’s new menu?

“We are creating a new high-quality quality cuisine, made for sharing. This will be renewed every month with a different starter and main course every day. We also have a tapas menu set up, which allows our customers to get together at the bar or the restaurant with their family or with colleagues. After all, grabbing a bite to eat and catching up over a nice glass of wine or a cocktail is great, especially when you’re in such a great place.”

Chef Basile trained as a chef in Nice and this Provence-based knowledge formed his love of fresh produce and simple, yet delicious, flavours. When asked to describe his cooking style with few words, he said:

“My gastronomic style: taste, quality, regularity, rigour, simplicity and abnegation.”

This emphasis on local produce brings the best of Provence to the table at the Bistrot du Mas.

This focus also brings of our neighbouring countries’ cuisine to the Bistrot menu. Spanish and Italian influences are visible throughout the late summer menu, from the Spanish escabèche-style mussels to the Italian-style beef tartare with tomato condiment, Pont Neuf potatoes, and baby salad leaves.


Fresh Flavours

The Bistrot du Mas’s dishes stand out for their fresh and local taste. The importance of drawing from the local community, to not only reduce the carbon footprint of gastronomy but also to emphasise local flavours, cannot be understated in our menu.

Chef Basile says:

“I like working with the beautiful produce our suppliers provide us, whether it’s meat, fish, fruit, vegetables… We have such a wealth of products in France, it’s a luxury. I think it’s important to share with those who bring us their best quality products.”

Artichokes at the french food market

As Basile underlines, the freshness of the produce used in our kitchens is not limited to fruit and vegetables. It also extends to using regional meat, fish, and dairy products, as this serves to enhance the flavours.

Some of our favourite dishes using fresh ingredients from the menu are:

Piedmontese mini plin ravioli with truffle cream with baby salad leaves, parmesan crisps, chopped hazelnuts.

Sea bream ceviche with ‘Tiger’s milk’, fragrant mixed herb salad.

Slow-cooked spiced lamb shoulder, cherry wood-smoked aubergine caviar, date and lemon chutney, light jus.

See our contact details to book your table now!

The Chef’s Specialties

Chef Basile’s personal favourite dish from the late summer menu at the Bistrot du Mas is the Beef Wellington. This dish is iconic in his cooking style, as it is inspired by his time working in London.

The chef says:

“I first discovered Beef Wellington when I arrived in London back in 2002. It was original and full of flavour. The mushrooms remind me of a walk in the forest, the raw ham brings a subtle smokey note and the truffle jus enhances all the flavours of cooked beef – medium rare, of course!”

As this is one of the highlights of the menu, we asked the chef for a blog detailing his cooking and preparation method so our guests can have a try at making it themselves. Check it out here!

If you’re interested in trying out more of Chef Basile Arnaud’s recipes, why not attempt the monkfish wrapped in kadaïf noodles, with cauliflower and hazelnut purée and a coconut broth? You can find the recipe here.

Alternatively, try the zucchini flower tempura with a sauce vierge and a trumpet zucchini carpaccio (find the menu here).

Or, try the marinated mackerel with pickled seasonal vegetables (find the menu here).

Dessert, Anyone?

 Where would a menu be without dessert?

The Bistrot du Mas’s dessert menu includes French classics such as the Saint-Honoré and a strawberry twist on the millefeuille. It also includes some of the pâtisserie chef’s own creations, such as the pistachio and raspberry pudding cake, and the chocolate fantasy.

Or, for those of us who are too indecisive to choose between all of these delicious options, why not order a café gourmand? This French speciality is a post-dinner coffee featuring a miniature version of each of the desserts on offer.

How could you possibly resist tasting them all?

Wine tasting with sommelier

And How About Some Wine? 

With its rich heritage, Le Mas Candille’s wine cellar presents some exceptional vintages as well as a selection of notable Provençal wines and organic offerings. Our sommelier will share his passion for wine, providing suggestions for an ideal vinicultural accompaniment to your meal.

When you visit the Bistrot du Mas, be sure to request a recommendation from our sommelier Julien. Check out the Bistrot’s wine menu here.


Bistrot du Mas Dining Offers

The Bistrot du Mas offers a set three-course menu for 55 euros, including a Chef’s surprise, starter, main course, and dessert.

Or, book this set menu with drinks included for 80 euros. As well as the above, this includes a glass of champagne, two glasses of wine, mineral water, and tea or coffee.

Beef wellington preparation

Book Your Place Now! 

To reserve your table at the Bistrot du Mas, call Le Mas Candille on 04 92 28 43 43 or get in touch with us on Instagram, Facebook, or Twitter.

Learn more about dining options at Le Mas Candille here, and check out the full Bistrot du Mas food and wine menus.

To learn more about Chef Basile Arnaud’s culinary background and his inspiration for the Bistrot du Mas menu, read our interview with him here.