Chassagnette

Vibrations Sonores - 5th anniversary

Let the party begin!

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La Chassagnette | Michelin starred restaurant in Arles | Chef Armand Arnal

La Chassagnette

At the heart of the Camargue, La Chassagnette’s GARDEN draws its uniqueness from the soil of the Rhône delta. Either native to the Camargue or from further afield, vegetables reign here, each one of them waiting for the ideal HARVESTING time.

Armand Arnal’s intuitive CUISINE follows nature’s rhythm finding a subtle and essential harmony in its fertile sobriety. A succession of expertise, from the gardener to the cook, which leads to an intuitive creation of a MENU highlighting nature’s flavours without restraining them.

Through the chef’s ENCOUNTERS, both far and near, bonds are created and come to fruition, blossoming into sensual and spiritual INSPIRATIONS.

MICHELIN 2025
GASTRONOMIE DURABLE 2025

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News

Starting on Friday, May 23, a shuttle service runs from downtown Arles to La Chassagnette!

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Not to be missed on Monday July 21, for lunch or dinner.

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For the 5th year anniversary, La Chassagnette invites you to its big summer party: Vibrations Sonores.

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Contact

Welcome to La Chassagnette!

The entire La Chassagnette team looks forward to seeing you:
- from Thursday to Monday, at lunch time;
- on Fridays and Saturdays; for dinner.
You can book your table online now.


Phone +33 (0)4 90 97 26 96
Email contact@chassagnette.fr
Press presse@lesmaisonsdarles.fr

Address Mas de la Chassagnette, Route du Sambuc, 13200 ARLES, FR

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Swipe


CUISINE

Armand Arnal

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.