La Chassagnette - Arles
La Chassagnette
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We were four happy Arlesiens! It had taken us too long to get around to La Chassagnette it's well out of town but we finally organised for lunch on a glorious sunny day day. Setting, staff, and wines were superb. But the food... we had the five course lunch was just spectacular! Seasonal fruits and vegetables are the stars here, with particular items highlighted at the peak of their quality. Fruit, vegetables and flowers from the restaurant's garden accompanied local tuna, ray and lamb. The restaurant is bio/organic and is also gluten free. (The gluten free bread was the best any of us had ever tasted). We added to the spectacle by indulging in a 2005 Bertagna Nuits Saint Georges Premier Cru, which opened up beautifully after a somewhat cold start. Definitely the essence of the Camargue on five plates! We'll be back for more!
I’puzzeled the site is fun in the middle of Camargue. One eats outside in a cube made of mosquito net. The food is good its a one star Michelin guide restaurant but nothing absolutely outstanding. I had been there before and had the same...impression except for the pidgeon which was lovely. Would I come back ? Not unless I was invited !
La Chassagnette remains one of our favourite restaurants anywhere for a long lunch. Sebastien and his team are consummate hosts, who treat you like highly-valued friends. Their knowledge of the food, and the sommelier 's ability to pair every dish with wine which enhances both the...food and the wine, are impressive. The setting is enchanting, with tables in dappled shade looking onto the colourful and productive garden from which the astonishing variety and quality of vegetables are sourced. This is a place where you can simply lose yourself in the experience. Four hours on this occasion! The discovery menu is sheer delight from beginning to end, displaying great skill and dedication from the chefs. There is fish and meat on the menu, but the vegetables, fruit and flowers are the stars. Whether you are appreciative of a practical and/or spiritual connection between the land and the food, the all-pervasive sense of immediate terroir is a welcome contrast to having so much culinary produce sourced anonymously and remotely from all over the globe, regardless of seasonality or locality. It simply does not get much better than this.
To get there one normally starts from Arles and travells , along the shores of the Rhone , through the very special Camargue and has an imprint of the incomparable landscape. The restaurant is implementing a concept : the setting is within a leafy area...near their own vegetables garden [we remarked the similarity to a very well known place from the Napa Valley.. They even have a sophisticated schedule to determine the vegetable of the day for each day of the month The food was very tasty confirming the Michelin star they already got. Very good service with well trained , always smiling waiters It is advisable to book a table in advance since the demand is high and the tables few
This was our 3th stay in this lovely and charming Restaurant. It was again a pleasure to stay here. We enjoy the really friendly service. We are learning French and the waiter was so friendly to describe each dishes in French and English. They took...care of all of our wishes. We travel a lot from star restaurant to star restaurant and it is not often to find such preempt unproblematically service. Great job done! We really love the light food with special mix out of the own garden as well as the good match with the wines. Each course was perfect and it was surprising me that each time when I was thinking it's not possible to top this course they top it with the next. We was really, really happy with the food and the wines. Many thanks to the whole Team. Looking forward to visit you again next year. Best Regards Yolanda and Frank Ps: and for all of those writing a negative assessment and complaining about the prices: in front of the restaurant and in the web you can find the prices in advanced. You don't need to come. Stay at home and think about how difficult and expensive it is to create such a fantastic gourmand experience.
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