The story
La Chassagnette is a garden-led restaurant at Route du Sambuc in Arles, where chef Armand Arnal builds a vegetable-focused tasting menu around produce from the property itself. The restaurant holds one Michelin star, awarded in 2026.
Arnal has cooked here for more than ten years. He walks the restaurant's 10-hectare organic kitchen garden most days, choosing herbs, vegetables and flowers before deciding what goes on the menu. The cooking follows what the garden offers that week, so the menu changes with the season.
Le Fooding, which listed the restaurant in 2026, described a lunch that began with a chilled beetroot gazpacho topped with borage flowers. Grilled Atlantic mackerel came with corn and a green zebra tomato and Mexican tarragon vinaigrette. Eggplant appeared three ways, as caviar, roasted with white vinegar and as a smoked purée. The meal closed with a roasted fig baked in its leaf and served with goat's milk ice cream.
The dining room occupies a former sheepfold, decorated by India Mahdavi, and the terrace is covered in ivy. The six-note tasting menu comes in a vegetable version and a version that pairs vegetables with fish and meat from the region. A children's menu is available for guests up to 12 years old. Wine, sake and non-alcoholic pairings are offered, and most of the wines are organic, biodynamic or natural. Preparations are gluten-free, and groups can book the spaces, including the garden.
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For over 10 years now, Armand Arnal has been stitching together dishes made with natural, locally sourced ingredients in this former sheepfold turned bohemian haven by India Mahdavi. Every day, the chef strolls through his beautiful 10-hectare organic kitchen garden that’s bursting with herbs, vegetables and flowers, seeking out inspiration. The other day at lunch on the ivy-covered terrace, the €105 tasting menu included: diced pickled cucumber and a chioggia beet brunoise in a silky beetroot gazpacho topped with a few borage flowers; grilled Atlantic mackerel and corn kernels aroused by a green zebra tomato and Mexican tarragon vinaigrette; eggplant prepared a variety of ways (eggplant caviar, roasted eggplant with white vinegar, and smoked eggplant purée) served with haricots verts and capers, making for a very balanced combination; perfectly prepared wolfish fillet with potato capellini and a thunderous jus made with tomatoes and fish offal; Gard pigeon supreme with savory roasted baby carrots and a rich jus ; incredibly juicy white peach slivers with peppermint, agastache and a lovely almond espuma; before a delicious roasted fig wrapped in a fig leaf and baked in the oven, paired with a light goat’s milk ice cream. // G.LeP.
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