Chef Arnal discovered La Chassagnette in 2006. And after six years working at Alain Ducasse’s Essex House in New York, Arnal found the Chassagnette’s environment enthralling. La Chassagnette was like an oasis – entirely self-sufficient, requiring the development of no new concepts, except that of respecting its own authenticity.
Chef Arnal, who earned his first Michelin star in 2009 and the title of “Maître Restaurateur” in 2015, is not an activist for locavore, glutenfree, freegan causes or environmentalism, though his cooking is undeniably coherent.
Armand Arnal crafts his dishes with the daily harvest from his gardens and is guided both by experience and instinct, offering a personal and dynamic interpretation of the region, with a way of redefining his cuisine at every service. Chef Arnal is bold and spontaneous: there are no set recipes here, no forbidden techniques; each dish transforms the day’s harvest into a bouquet of astounding flavours and textures.