Discover Gastronomy and art de vivre

The craft is shown in Arles Provence through the markets, festivals, shops and businesses

List of local producters !

Culinary specialities, local products, Arles offers a wide variety of delicacies to be enjoyed throughout the year.

Gourmet Experiences

A stay in Arles will give you the chance to savour the wide variety of its local products while strolling through the market on Wednesday and Saturday mornings.

Here you can fill your basket with all the local products used in the many traditional recipes of the Arles region.

Close your eyes and imagine that you are sitting round the table! !
Black and green olives, tapenades and Arles sausage for aperitif/
Tellines or anchoïade for starters.
Followed by a "Gardianne de taureau" with Camargu rice or aioli.
Then goats' cheese with olive oil.
And finish off with seasonal fruits or the "13 desserts" (at Christmas).
This may be accompanied in moderation by wine from the Arles region.
And don't forget to put some Camargue salt on the table!

 

Find all these products from Provence in shop of Arlesand during Camargue Gourmande, from 11 to 13 september 2015 and Provence Prestige, the "Art de vivre" Fair from 19 to 23 november 2015.

Arles Regional wines

Vineyards in the region of Arles stretch over approximately 1000 hectares. Twenty five winegrowers have joined in a trade union and cultivate traditional grape varieties (grenache, syrah, cinsault and carignan), which they have combined with noble grape varieties (chardonnay, sauvignon, merlot, cabernet, caladoc, marselan,…). Some estates use organic or sustainable farming (in the treatment of grapes) in line with the "Mediterranean Nutrition in Provence" Guidelines. The search for quality and innovation have led to a varied range of high-quality wines, in three colours: red, white and rosé. .

Producers

Vineyards in the region of Arles stretch over approximately 1000 hectares. Twenty five winegrowers have joined in a trade union and cultivate traditional grape varieties (grenache, syrah, cinsault and carignan), which they have combined with noble grape varieties (chardonnay, sauvignon, merlot, cabernet, caladoc, marselan,…). Some estates use organic or sustainable farming (in the treatment of grapes) in line with the "Mediterranean Nutrition in Provence" Guidelines. The search for quality and innovation have led to a varied range of high-quality wines, in three colours: red, white and rosé..
If the range of wines is so broad, varied and rich, it is thanks to the talent,passion, know-how of the winemaker but especially to the great diversity ofterroirs and grape varieties in the region.


Le Syndicat des Vignerons du Pays d’Arles
2 Pavillon du Canal
Chemin de Barriol - 13200 ARLES
Tél. et Fax : 04.90.96.84.74
vignerons.arles@orange.fr

Les domaines du Pays d’Arles

Domaine de l’Isle St pierre, 13104 Mas Thibert
04 90 98 70 30 - islesaintpierre@wanadoo.fr

Domaine de la Forêt, 13104 Mas Thibert
04 90 98 70 05

Domaine de Beaujeu, 13200 Arles Le Sambuc, vins bio
04 90 97 22 30 - beaujeuwinerod@yahoo.fr

Domaine de l’Attilon, 13104 Mas Thibert, vins bio
04 90 98 70 04 - deroux.renaud@wanadoo.fr - www.attilon.fr

Mas Valériole, 13200 Arles Gageron, vins bio
04 90 97 00 38 - hpmichel@wanadoo.fr

Mas de Bouchaud, 13200 Arles,04 90 97 00 31

Mas du petit Azegat, Domaine de Tavernel 30300 FOURQUES, vins bio
04 66 58 57 01

Mas Baracan, 13200 Arles Pont de Crau
04 90 96 40 05 - masbaracan@wanadoo.fr

Mas de Rey, C 144 - Route De St Gilles - 13200 Arles
04 90 96 11 84 - www.domaine-masderey.com

Grand Mas de Lansac, 13150 Tarascon
04 90 91 35 70

Domaine de St Roch, 13150 Tarascon
04 90 91 08 77

Domaine de Lansac, 13150 Tarascon,
04 90 91 38 38 - contact@domaine-lansac.com

Domaine de Trévallon, 13103 St Etienne du Grès
04 90 49 06 00 - info@trevallon.com

Domaine de Terres blanches, 13210 St Rémy de Provence
04 90 95 91 66 - terresblanches@wanadoo.fr

Château Romanin, 13210 St Rémy de Provence
04 90 92 45 87 - contact@romanin.com

Mas Ste Berthe, 13520 Les Baux de Provence
04 90 54 39 01 - info@mas-sainte-berthe.com

Le Conservatoire Grand Sud des cuisines du terroir

Some producers and culinary professionals joined together to form the Conservatoire Grand Sud des Cuisines du Terroir and they take part regularly in culinary events for the general public. They are committed to respecting a charter which establishes the quality standards for product selection and to respecting Mediterranean nutritional rules.

 

For more information visit www.cuisinegrandsud.fr 

Camargue Rice

European quality mark awarded officially since June 6, 2000, the Protected Geographical Indication (IGP) helps to protect the name "Rice of Camargue" in the entire European Union.

The different grades of rice from the Camargue, whether organic orconventional, can enjoy a variety of dishes. Over thirty different varietiesare grown in the Camargue, and they correspond to different families suchas round rice (fluxes and mellow in desserts and sweets), the rice half-long (recommended for paella or risotto), the long rice (the perfect outfit for thebig salad-friendly), the rice very long (around superb meat and fish), ricescented ...

For more information

 

Olives and olive oil 

Olives

The department of Bouches du Rhone represents one the third of French olive oil production, distributed mainly in the valley Baux and the Pay d'Aix. Currently more than twenty mills grind olives using a traditional method dating back to antiquity. Eleven of them are found in the region of Arles and in the Baux valley.

At the beginning of September, the "olivades" or the harvest of green table olives begins and  followed by the olive oil harvest at the beginning of November. The harvest finishes at the end of December or beginning of January. The olives are collected either manually, or using a rake, shaking the olives onto nets spread out over the ground.

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Olives

The department of Bouches du Rhone represents one the third of French olive oil production, distributed mainly in the valley Baux and the Pay d'Aix. Currently more than twenty mills grind olives using a traditional method dating back to antiquity. Eleven of them are found in the region of Arles and in the Baux valley.
At the beginning of September, the "olivades" or the harvest of green table olives begins and followed by the olive oil harvest at the beginning of November. The harvest finishes at the end of December or beginning of January. The olives are collected either manually, or using a rake, shaking the olives onto nets spread out over the ground.

Since 1997, the olive cracked valley of Les Baux is an AOC, Controlled Denomination of Origin, as well as black olives and olive oil from the Baux Valley. Only two varieties are concerned: "salonenque", from Salonika in Greece and "Béruguette, two varieties strongly implanted in the soil of theValley of Baux. But they also say that "salonenque" comes from Salon deProvence, for they speak of "Plant of Salon"in the old books.

Olive oil

The development of oil resembles that of wine and takes place from November to mid-January before the big gels: the fruits are picked at full maturity as a function of different varieties, then washed and ground withtheir nucleus (which contains a antioxidant, excellent natural preservative)until a fine paste and creamy. Under the old method the dough is placedon the mats (sets) and slowly squeezed cold to extract the juice (this is called grinding). Only two out of eleven mills still using this method. Othermills separate the pulp by centrifugation using a device called a decanter.
It takes about 5 kg of olives to extract 1 liter of oil. The oil is then stored intanks to protect from light and constant temperature for 5-6 weeks toeliminate by natural settling of impurities. The oil is then filtered andbottled. Olive oil must be protected from light, heat and oxygen.

Derivative products: tapenades.

This pulp olive green or black accented with capers (Tapen in Provencal), hence the name of tapenade, and a drizzle of olive oil ... Original and tastyit is a treat on toast, omelette and in other recipes.

Producers:
LA CRAVENCO - Sica oléicole de la Vallée des Baux, Route d’Eyguières, 13280 Raphèle-les-Arles
04 90 96 50 82 - info@moulinlacravenco.comwww.moulinlacravenco.com
DOMAINE GRAND MAS DU ROY - Route de St Gilles, 13200 ARLES
04 90 95 20 12 - grandmasduroy@orange.fr
DOMAINE DES BASTIDETTES - Mas de la Laune - Mas Thibert, 13200 ARLES
04.90.98.73.43 - contact@bastidettes.fr

 

AOC Bull Meat

In 1996, the meat of the Camargue bull has been awarded the Appellation d'origine contrôlée (AOC). This meat, bright red and low in fat, tasty andfirm character, is used in the recipe gardianne bull, traditional meal of the Camargue.

The Defense Agency and Management meat AOC "Camargue bull" iscomposed of farmers, slaughterhouse, as Alazard et Roux slaughterhouse and Camargue Regional Nature Park.

An associationwas created, Bovin 13, in order to represent the entire departmental beef industry.