Le Gibolin
Arnaud Jourdan, who trained at La Chassagnette and Les Maisons Rabanel, offers market cuisine based on seasonal produce, with a simple, masterful approach. The menu features dishes such as calf's head carpaccio with ravigote sauce, Grenoble-style skate wing with glazed radishes, and chocolate mousse with black olives and fleur de sel. The whole is based on straightforward cooking, with clear, generous plates. The wine selection favors natural and biodynamic wines at affordable prices. The atmosphere in the dining room remains informal, suited to convivial meals.
The dining room fills up quickly, whatever the season, thanks to a loyal clientele. This bistro offers classic French cuisine, centered on generous dishes and straightforward execution.
The menu features bistro specialties, particularly meats and offal. Dishes include lamb brain with capers and shallots, haddock salad, veal liver with lentils, calf's head with gribiche sauce or bourguignon served with carrot purée.
The whole experience is based on a structured cuisine, faithful to traditional basics, with an accessible wine offer that is coherent with the dishes.
Contact information
13 rue des Porcelets, Arles - 13200 Arles
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