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Contribute Feedback What Éléonore Marin likes about L'Ingénue:
This is the restaurant of the castle of mazan. it is directed by a Breton chef at the command of a provence cuisine, all the dishes that he set are simply divine View all feedback.
What Nữ Yên doesn't like about L'Ingénue:
Way too expensive for what is offered! Ate here last year, too, then it was expensive, but fine. But this year, it was really under the size, unfortunately. tip: If you want to eat here, go for lunch offer. Then you can enjoy this beautiful castle patio with special history of sade, and you haven't lost too much. View all feedback.
The reception, the frame and the table are at the height of this magical place. The eyeline decoration in these old stones, very light and respectful of the frame is a pleasure. refined cuisine tasteful and of very high quality. a small false note, quite personal, the red wine recommended, regional without interest, heavy, pasty.
The reception and service are perfect. The team at the service is adorable and professional. the frame and tables are beautiful. The map is interesting. the menu is at a correct price. but personally, I find that it is 5 to 10 euros (per person) too expensive for the proposed benefit. The kitchen is good. Yes, really good, but for me, it absolutely does not justify the gastronomic term. He's a good restaurant, but he doesn't deserve a detour. We were at the hotel for two nights. We have dinner at the restaurant the first night. and avoided going back the next day.
We have enjoyed, the setting is exceptional and the service to the height of the meal served. Bravo has the whole team
Very good cuisine, staff is discreet but very effective, friendly. I was invited for a family meal, so I can't say anything about the quality price ratio. children, 3 and 6 years were well received and their meals were also excellent and appropriate.
Nice welcome, a nice place, which for me is also important! flat entrance gourmet plate for 23€. a ce prix pas de mise en mouth !cuisine with fresh and tasteful products, we have taken a forest velute and fish rillettes and then dorade nets with the small vegetables of the moment. several tasty desserts for the gourmet plate.
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