A stay in Arles will allow you to discover the wealth and variety of our local products as you stroll through the Wednesday or Saturday morning market.  Your basket will soon be full of the fresh produce that will allow you to master the many recipes that embody the culinary traditions of Arles country.  Just shut your eyes and imagine the table!

With cocktails, try the green or black olives, the “tapenade” (olive paste) and Arles sausage.
Then as a first course taste the small shellfish known as “tellines” or an “anchoïade” – anchovy paste eaten with raw vegetables.
Continue with a local main course such as “gardianne de taureau” (beef stew) with Camargue rice or an “aioli” (garlic mayonnaise served with codfish and vegetables).
Don’t forget a local goat’s cheese in olive oil.
Finish with fruit in season or the 13 desserts (at Christmas time).
To accompany your meal, choose an Arles country wine, moderately of course.
And add on your bright-colored Provençal table cloth a salt-cellar of Camargue salt flakes (fleur de sel de Camargue).

Consult the complete list of local producers

For cooking recipes : www.cuisinegrandsud.fr - www.terroir13.com

For cooking lessons : www.cuisineprovencale.com

Find all these products in local shops and at the Provence Prestige salon in November : www.provenceprestige.com