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Le Mas d
Le Mas d'Artigny
Europe / Frankrijk / Provence / Saint Paul
Type: Hotel
Chain: Grandes Etapes Francaises
Facilities: RestaurantenZwembadFitness ClubSportenMeeting HallenWinkelenSporten in de omgevingHuisdieren toegestaanSauna


Open All Year... 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.

General Information

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.


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 Riviera.

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

By Air:

  • Nice-Cote d'Azur airport ,9 miles
  • Cannes-Mandelieu aerodrome
  • Helipad on the estate
Food & Beverages

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 Auguste Escoffier.

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.

Wine Cellars

230 references...

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, among others.

And a wink to foreign wines ...