Taste between earth and roots

Taste, in the Camargue, is a matter of land and roots. The ritual begins on Saturday mornings amidst the two-kilometre stalls of the Arles market, where one discovers the true pulse of the territory: from the tellins of Beauduc to the cheeses of the Alpilles. It is here that one finds the famous saucisson d'Arles from the Maison Genin, produced according to a secret recipe dating back to 1655. For those who want to go beyond a simple tasting session, 2026 offers direct experiences: you can participate in a cooking workshop with chef Quentin Lepilliet (of the restaurant L'Oriel) to learn the secrets of gardianne de taureau, a stew of bull meat cooked slowly and for a long time in red wine that is the signature dish of the local gastronomy, or opt for a gastronomic stop at La Chassagnette, where Michelin-starred chef Armand Arnal transforms the vegetables from his own garden into dishes that are pure avant-garde. For a more informal and organic brunch, the right address is Mazette!, the first local restaurant to obtain the Écotable label.