Aromatik

A gastronomic voyage at Aromatik begins with the delicate red tuna tartare, where the silky texture of the fish is elevated by a bright lemongrass and lime emulsion. As the meal progresses into the heart of the Camargue, the kitchen showcases its technical mastery with the magret de canard, laqué with a glaze of honey, ginger, and kefir. This technique produces a lacquered, mahogany skin that yields to tender, rose-hued meat, releasing a pungent aroma of toasted ginger. The journey continues with the local bull carpaccio, a dish that honors the region’s heritage through thin, translucent ribbons of beef seasoned with a piquant chimichurri. For the final act, the floating island offers a cloud-like meringue resting on a pool of vanilla-flecked crème anglaise. Every course reflects Chef Mickaël’s dedication to bistronomic principles, where seasonal Gard produce is transformed through precise French techniques into a cohesive, high-definition narrative of Mediterranean flavor and modern elegance.