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 chefs cook each a different Camargue rice for you make want to imitate and to prepare tasty and simple dishes for pleasure.
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.
When a double Michelin-starred Chief revisits a risotto by working a Camargue rice, this gives an unexpected surprise of flavours.