La Chassagnette - Restaurant bio - UK

For Christmas holidays at La Chassagnette, the headchef Armand Arnal is preparing a refine and contemporary version of gastronomic Christmas and new Year’s customs. His ambition: match the winter flavours and multiply the celebration’s savors. And renew the traditions to cook up in the heart of Camargue many new Eve dinners, tonic and audacious, epicurean and warm-hearted.

Opened during the holidays, the restaurant La Chassagnette sublimates the magnificent harvest of the season: fall and winter fruits, fleshly and round savors of squashes, pumpkins, soil-scented mushrooms, root-vegetables…the recipes are inspired of season’s late fruits as well: plums and figs, apples, quince, grapes and dried fruits, pears and citrus fruits.

For the 25th of December 2007, Armand Arnal will inspire himself freely of the traditional Provencal Christmas diner which will start with a squash soup and will finish with the 13 desserts, through a chorus of fishes and winter vegetables. All being smothered by the light of the candles.

To celebrate the new year, the chef unbridled his imagination and propose in a Sea-Soil menu a symphony of contemporary and sophisticated flavours, evocating and rhythmic tastes. Armand Arnal think of the new year’s eve as a gustative and festive adventure, a friendly and impassioned ride to well-start 2008.

The restaurant will be opened on Tuesday, December 25th 2007 (closed on Monday’s night)

For Christmas’ menu (lunch on December 25th): starters, fish or meat, cheese+13 desserts.€55

For New Year’s Eve menu, Sea-Soil: four starters, fish, meat, cheeses, pre-dessert, dessert…with a selection of regional great wines. €145.

La Chassagnette’s team is taking a break before Christmas holidays. The restaurant will reopen on December, 6th ready for celebrating Christmas and the New Year with an outburst of flavours and happiness…

It’s a premiere in France :  from now on La Chassagnette offers a tasting menu mixing Japanese sake with Mediterranean cuisine. According to headchef Armand Arnal “the absence of tannin,  the alcohol light-potency, the mineral harmony of sake offer a neutrality matching perfectly with acid and sour flavours of the Mediterranean cuisine’s vegetables and olive oil".

Armand Arnal has selected several Isaké’s sakes chosen to accompany each course of his menu. "The sake is able to vanish its personality to accompany meals with simplicity and give ground to a gustative alternative », highlights the chef who currently proposes his squash cream soup with jabugo, pears and sage of a red Premium Isake Fustsuu... It’s an unique sensory experience, a complete different way to sense the flavours.

Menu is served every evening for the whole table for 75€ per guest.

To learn more :

http://www.isake.co.uk/