For a very camarguais aperitif.

    Michelin-starred Chief Jean-Luc Rabanel of the restaurant L’Atelier, in Arles, gives you a recipe for red rice for an “aperitif clin d’oeil” very camarguais. Happiness!

    Three recipes from chefs for inspiration

    Three chefs cook each a different Camargue rice for you make want to imitate and to prepare tasty and simple dishes for pleasure.

    A trio of rice for a tribute…

    In Camargue, different complete rice are to delight with incredibly tasty meat of the bull, in a tribute to the terroir that has seen them rise.

    The genius of Jean-Luc Rabanel Chief gives birth to an explosion of inventiveness to create a dessert of summer, coloured, extreme and sumptuous, with Camargue rice.

    New look of Jérôme risotto

    When a double Michelin-starred Chief revisits a risotto by working a Camargue rice, this gives an unexpected surprise of flavours.