Cuisine autour du feu à La Chassagnette

This summer, during an exploratory trip to Menorca, Armand Arnal, chef at La Chassagnette, met Gabriel González Andrade, chef at HUMŌ.

In Menorca, as in the Camargue, the land is at the mercy of the elements, surrounded by water, battered by the winds. At HUMŌ, Gabriel cooks outdoors over a wood fire, using whatever the island provides. At La Chassagnette, Armand has been shaping his cuisine for twenty years in tune with the rhythm of the
Rhône Delta. Two different landscapes, but the same distinct character, the same fragility, and, ultimately, the same approach: observing what grows, what is caught, and what is foraged. Cooking with the ingredients at hand—and a healthy dose of instinct.

On November 7 and 8, Gabriel González Andrade will leave his island to head to La Chassagnette. For two days, the two chef-explorers will collaborate on a four-handed menu, inspired by their explorations and whatever the Camargue has to offer at that moment, in the heart of fall and around the fire.