Love at first bite: Inspired cuisine and top-tier hospitality at Mas Re.Source

A lifelong food lover, Marc is a self-taught cook who honed his skills through recipe books and lets the seasons guide his creativity. For Marc, cooking is more than a craft — it’s a passion and a way to connect with others. Every meal is an ode to sharing, a celebration of the land and the seasons, served in a place that feels like home.

In summer, Marc pays tribute to the tomato, pairing it with stracciatella and strawberries, brought to life with a drizzle of fig oil. He prepares vegetable tians, served hot or cold, and dishes like frico d’olives — a Provençal specialty made with spelt, carrots, and oven-cooked wine.

In autumn, it’s all about roasted root vegetables and caillettes from Ardèche. In winter, Marc prepares ricotta gnocchi with sage butter and pine nuts, while in spring, asparagus and edible flowers find their way into his creations. His approach celebrates aromatic herbs, local produce, and short supply chains. Pélardon — the region’s iconic goat cheese — is a staple on his menus, often reimagined with dried fruits or creative fillings.