Since 2006, Armand Arnal has been the chef of La Chassagnette, a restaurant in the heart of the Camargue at the service of a vegetable garden. It is there that he composes his future recipes, directly from the source. He is inspired by nature, by the vibrancy of the wilderness and by his travels - in particular Japan. His apprenticeship with Pierre Hermé in Paris, then with Alain Ducasse who sent him to New York for 7 years, shaped his taste for high standards. 

In his dishes, plants are an obvious choice, but animals are just as important so long as they are raised with respect. In 2009, he was awarded a Michelin star and the green star ten years later.

Today, the chef considers La Chassagnette to be a work in perpetual motion. In a garden with ever-expanding borders (currently 4 hectares), he and his teams are developing a conservatory of taste around hundreds of plants, experimenting with new species in a tropical greenhouse. And in the kitchens, enriched by inspired talents, temporality, a creative force, is a new requirement that allows to dare other research and to imagine other ways of reading things. Armand Arnal regularly collaborates with chefs, artists and designers such as Bruno Verjus, Céline Pham, Sylvestre Wahid, Rirkrit Tiravanija, Samy Rio and, soon, Noé Duchaufour-Lawrance.