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Gastronomic cooking according to the season. Homemade in a restaurant in Arles.
L'oriel is above all a nice meeting with Quentin and Océane, the owners of the place. Quentin, who used to work at the Trianon and Rebuchon, concocts a gastronomic cuisine that is both tasty and colorful. The menu is ephemeral and varies according to the season and the supply. During our visit, we were able to taste a monkfish and mother-of-pearl with chorizo, a guinea fowl from the Ardeche and a composition of citrus fruits, almonds and verbena. It was a pure delight. Everything is of course home-made.
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Ce jour j’ai été un peu déçue par mon dessert : une soupe de pêches crues, dures, décevante, mais celui de mon mari était délicieux (brick aux abricots rôtis). Je recommande et à Arles ils ont tout pour devenir les meilleurs !