The Les Mas d' Artigny, an exceptional Hotel complex, is built in the
middle of a magnificent 20-acre pine forest across from the walls of
St-Paul-de-Vence. The Riviera is everywhere - from the white stone and warm
colours to the typical provincial fabrics and furniture.History
Rem Traversac had the opportunity of meeting the famous architect, Fernand
Pouillon and discussed with him his project for constructing a hotel on the Cote
d'Azur. He planned it as a southern farmhouse, but one of majestic proportions
surrounded by apartments with private swimming pools.
At the time, the design was revolutionary. The great builder was interested
and went to the site before drawing up the plans for the hotel and apartments.
Nevertheless it was not before the beginning of 1971 that the work started in
earnest. Building took more than two years.
12 miles from Nice and Antibes, in a magnificent pine forest overlooking the
By road :
- From Nice and Nice airport: Motorway A8 or the seafront road till
Cagnes-sur-mer. Direction La Colle-sur-Loup and St-Paul-de- Vence. The Mas
d'Artigny lies between these two villages.
By rail :
- Nice ,12 miles, or Antibes ,12 miles
- Nice-Cote d'Azur airport ,9 miles
- Cannes-Mandelieu aerodrome
- Helipad on the estate
Francis Scordel was Chef de Partie at the Oustau de Baumaniure 3 Michelin
stars in Les Baux de Provence, then as Assistant to Monsieur Boyer, in Rheims,
at Les Crayires 3 Michelin stars. He has been the Head Chef at the Mas
d'Artigny since 1996. In 1998, he was awarded first prize in the
Trophee for Provencal cuisine. In 1999, he was the award-winner of the Toque
d'Or at Lyon. In 2000, he carried off the Monaco Grand Prix International
On the menu to co-ordinate dishes and wine: Fillets of red mullet in balsamic
vinaigrette and a fresh tartar of tomatoes and baby sea beets from Saint-Paul de
Vence served with a white wine from the village of Saint-Paul de Vence, Louis
Giraudo's Domaine La Vasta or Adrien Maeght's 1998 Le Mas Bernard. Escalope of
Duck Foie gras baker's style with celeriac and caramelised Golden Delicious
apple sticks, accompanied by a 1997 Bellet blanc, Chateau de Crémat.
Artigny guanaja Plaisir with its peppered chocolate sauce, savoured with a 1998
Muscat Beaumes de Venise, Domaine Coyeux.
One of the most beautifull "Provence wines carte", a vast range of
the best wines of the Provence vineyard where all guaranted vintage wines from
the South East region are quoted.
A prestigious range of Bordeaux & Burgundy bottles from one of the most
renowned proprietors. Superior quality organic wines, to serve the Dieta menu,
And a wink to foreign wines ...