The 13 Desserts of Provence by Armand Arnal

Foodies, listen up! With Christmas fast approaching, Armand Arnal, star chef at La Chassagnette restaurant in Arles, treats us to his take on the famous Thirteen Desserts of Provence, part of the "big supper" of December 24. What a feast!
By Justine Fiordelli

Originally from Montpellier and having worked under Alain Ducasse, Armand Arnal today puts his Michelin-starred talent to the service of La Chassagnette restaurant, famous for its certified organic garden. In this exquisite establishment located in the Camargue near Arles, "the idea is to work as closely as possible with the produce," he says with passion. "Madly in love" with the Camargue and its "great openness to nature," Armand Arnal here revamps the Thirteen Desserts of Provence, traditionally served on Christmas Eve and eaten after midnight mass.

Usually composed of black and white nougat, nuts, raisins, almonds, candied fruits, prunes, tangerines, apples, but also dried figs, dates stuffed with almond paste, filled dark chocolates and orange blossom focaccia, Armand Arnal’s 13 desserts possess “a more elaborate vision” and can be summarized in three delicious recipes: a swiss chard pie with raisins and apples on a shortcrust pastry base; a traditional sweet olive oil bread the “Pompe à l'huile” with quince syrup and candied quince; and nougat ice cream containing dried and fresh fruits. There’s no doubt, this original menu is a success for Armand Arnal, who demonstrates his creativity and makes good use of his talents as pastry chef.

Restaurant La Chassagnette
Tel: +33 (0)4 90 97 26 96
www.chassagnette.fr
The 13 Desserts of Provence by Armand Arnal
The 13 Desserts of Provence by Armand Arnal

Swiss chard pie with raisins and apples on a shortcrust pastry base.

Photography José Nicolas
The 13 Desserts of Provence by Armand Arnal
The 13 Desserts of Provence by Armand Arnal
Nougat ice cream with dried and fresh fruits.
Photography José Nicolas

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