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Camargue Cuisine
Today, we are traveling with chef Armand Arnal to the Camargue: a wild region at the confluence of the Gard, Rhône, and Mediterranean rivers, covered with ponds and lagoons, where horses and bulls live alongside flamingos. After starting his career with Alain Ducasse, Armand Arnal traveled the world, from New York to Morocco via Australia and Japan, before settling down in 2006 on the outskirts of Arles, in a former sheepfold nestled in a self-sufficient organic vegetable garden covering nearly 2 hectares, bursting with colors and flavors and home to 180 varieties of plants. This inspired him to create a vegetable-based, seasonal cuisine, which was awarded a Michelin star in 2009. With him, we will discover the Arles market and the Luma workshop of the foundation of the same name, an experimental cultural center where you can cook using the heat of the sun. Then we will head to Port-Saint-Louis to follow Julien to his oyster farm, before meeting a rice farmer who produces organic rice with the help of ducks. Finally, we will end our journey on a sweet note with Laurent and his recipe for rocher camarguais. In the kitchen, Julie and Armand Arnal will prepare the banquet meal, a plate of multicolored cabbage with rice and Camargue shellfish, of course!
Year of production
2017
Cast
Julie Andrieu (Host)
Director
Pierre Blanchandin
Category
Cooking,Food
Duration
52
Parental rating
-
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