A challenge taken up since April 2018 by Dimitri R\u00e9mi, son of a local restaurateur, who spent a few years in Paris before returning to his country with a university degree in oenology. He fell in love with an old butcher’s shop, particularly well placed just at the corner of the rue de l’H\u00f4tel de Ville and the rue des Ar\u00e8nes, the thirty-year-old did not betray the place, kept the pink marble on the walls, the real butcher’s hooks and put a gem in the kitchen, the former chef de partie of the triple starred R\u00e9gis and Jacques Marcon, in Saint Bonnet le Froid. In her kitchen, Jeanne Rutten is interested in all meats, the bull of the Camargue and the lamb of the Ventoux, concocts her recipe for p\u00e2t\u00e9 en cro\u00fbte, loves the sauces of the meat industry, uses all kinds of meat, simmers shoulder of lamb, game and poultry served in elegant casseroles for an elegant and successful bistro cuisine. The organic wine list, selected by the ex-sommelier of the Oustau de Baumani\u00e8re, is a real hit.<\/p>\n","protected":false},"excerpt":{"rendered":"
According to Fr\u00e9d\u00e9ric Mistral’s French Proven\u00e7al dictionary, the name of this table means “to eat well”.<\/p>\n","protected":false},"featured_media":0,"template":"","restaurant_category":[],"label":[],"type_poi":[],"ville":[16],"class_list":["post-257437","restaurant","type-restaurant","status-publish","hentry","ville-arles"],"acf":[],"yoast_head":"\n