Erudite gourmets know that the other name for coriander, in North America, is"cilantro". A pretty name chosen by the Arlésien Jérôme Laurent to show his difference. Before coming back to his native land, the young, thirty-something chef had left to learn in some of the greatest restaurants, such as Bernard Loiseau's. Back in his hometown, the chef and his wife, who helps with the service, set up in an ancient house in Old Arles, giving it a new cement and glass look, top design without being cold, light-filled just as you want it to be. Here, Jérôme Laurent carefully keeps himself away from the Provençal clichés that have ruined many an Arles restaurant. The festival begins with the starter, the lobster lightly concealed under its rosette of turnips delicately seasoned with a chestnut honey vinaigrette. The marbled duck foie gras harmonizes with the partridge ; the scallop brochette with liqourice. What audacity ! And above all, a beautiful piece of work ! The main dishes are in no way less masterful, with that pikeperch nestling in a truffle crust, the lamb filet coated in herbs and, our absolute favourite, the pigeon in a crust of cacao and tonka beans. It’s crispy and then it melts in the mouth, and we as well, we melt ! And more so as its time to attack the sweet course. Do we still have a bit of an appetite ? But of course, when the just cooked pure Caribbean (chocolate lovers will not forget) with its pistachio center arrives. Or the pineapple roasted in star anis, seasoned with a mango juice with paprika, which you can tell me all about. Jérôme Laurent has all it takes to be a great chef. Bravo !
Text "guide Gantié".