l’Arrosoir, the table for all times

Continuous service

After having held Papadam for five years, Damien Mitteau hung up the apron at the end of last year. Florence Lacour had been by her side in the dining room for two years. With the help and support of the chef who swept away her doubts, she took over the management of the place, with the same ambition to make this restaurant “a place of life and exchanges at all times”, and everything to her image. A revamped decoration in a deliberately more bistro-guinguette spirit with bright colors, accompanied by a revisited menu where the freshness of local products competes with the generosity of the plates. And every lunchtime, on the slate, the starter-main course-dessert at 20 euros offers a choice of meat or fish.

And if Florence, a seasoned professional in the dining room, is not personally in the kitchen, it is she who draws the main lines of the menus over the seasons, before they take shape thanks to the emulation of a team playing on its complementarities. It’s fresh and delicious, aesthetic and tasty, effective and accessible. The customers are not mistaken, taking advantage of the first rays of the sun on the terrace with around forty seats, which has been restored to calm since the opening of the Fargues diversion in December 2021. With the assurance that at l’Arrosoir , “there is always something to water”, slips mischievously Florence.