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To enjoy our dishes as they should be, you will have the choice between our 2 rooms, one bright and spacious with its glass dome, the other cosy and intimate, decorated in the style of a neo-baroque boudoir with subdued lighting.
The restaurant has the capacity to receive up to 250 people. Modular, this space is ideal for groups, seminars or family meals.
Both rooms are privatisable, and we can offer you formulas and animations adapted to your needs and wishes. The Chef will be pleased to create a menu that fits your budget and your culinary aspirations.
Several times a year, the hotel organises themed evenings or dinner and dance events in the restaurant (programme available on the hotel’s Facebook page).
OPENING HOURS
Breakfast buffet
The week: from 06H30 to 10H00
weekends: from 07H00 to 10H30
Express breakfast
Weekdays and weekends: from 6:30 am to 11:00 am
Lunch: from 12:00 to 14:00, only for groups and seminars.
Dinner: from 7:00 pm to 9:30 pm for groups, seminars and on reservation for individuals.
Reservations required
Phone : 04.90.49.92.92.92
E-mail: contact@hotelatrium.com
CHEF PHILIPPE LEGARDINIER
Our Chef, Mr Philippe Legardinier was born in Brittany, more precisely in Concarneau, in the Finistère. He was interested from an early age in working with local products of the sea, and thus began his apprenticeship as a cook at the age of 16, in various restaurants of the Brittany region.
Later on, he joined an old and famous restaurant: La Mère Poulard at the Mont Saint Michel. This inn, dating from 1888, represents ”France”. for Mr Paul Bocuse. Philippe Legardinier spent 3 years there, during which he perfected his knowledge, his expertise, and refined his culinary signature.(https://lamerepoulard.com/)
In 1988 he joined the restaurant of the Concorde Palm Beach Hotel in Marseille. He spent 4 years there during which he discovered the South of France and its’ Mediterranean and Provencal cuisine. It is within this establishment that he graduated to the rank of chef de partie.
He finally arrived in the city of Arles in 1991, where he worked as a chef at the Hotel Atrium for 15 years. This was followed by a number of experiences as chef de cuisine in various other establishments of the region, such as the restaurant of a luxury barge near the Van Gogh Bridge in Arles.
Finally, with 38 years of experience, he is today our Chef. He also acts as a jury examiner to various professional high schools with the aim of passing on his passion and knowledge to future generations.
