La Chassagnette - Restaurant bio - UK

During summer, La Chassagnette is back on the market of Arles every Saturdays morning. Fruits, vegetables and fresh-cut herbs coming from its own organic garden are sold (Ecocert certification) as well as “Heureuse Camargue” organic culture rices and surprising tasting. Installed at Esplanade Charles de Gaulle, La Chassagnette’s stand is in the heart of one of the most colourful markets in Provence.

At Sambuc, the restaurant is now at summer time and will be opened every weekdays for lunch and diner until September.

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Daily newspaper Le Monde gastronomic reviewer, Jean-Claude Ribaut, wrote in glowing terms an article entitled «  La Chassagnette cultivates the cooking of the garden » in the June, 28^th 2007 edition.

" The in vogue table, outside the walls of Arles, is La Chassagnette, a former sheepfold turned into an authentic living place(…). The most extraordinary thing within this housed land, is the organic vegetable garden, thought by Maja Hoffmann, whose 180 vegetables and herbs species composed the menus of the chef Armand Arnal, 29 years-old, heading the brigade since 2006. Calm and determined, humble, this young chef seeks his inspiration out in the nearly bodily relation he has with the products of the garden" notes Jean Claude Ribaut.

"Four appetizers, many main courses and deserts, different from lunch to diner, are the expression of an authentic way of cooking, law key and gourmand. A young sommelier gives precious attention to the regional wine cellar. The amiable service is led by Michel Mialhe, an other one coming from Ducasse’s", highlights the reviewer from the prestigious Parisian daily newspaper.

La Chassagnette, en Arles, cultive la cuisine du jardin
LE MONDE | 27.06.07

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The last Mediterranean edition of Figaro Magazine dedicates a whole article to La Chassagnette speaking highly of it. “Anthem of good sense, the organic hectare of La Chassagnette is an authentic star with a real personality. It’s the favourite playground of Armand Arnal (…) who creates new tastes by glorifying all this vegetables and herbs. He dares to conjugate softness with tonic, imagines new marriages, insists on fish, melts the flavour of flowers with vegetables' ” has written journalist Olivier Gagnebien who has concluded his article by: “ Vegetables and fish paradise does exist. Unfortunately, we stop by way too briefly.”