The story
Plage Plage anchors a Breton crêperie and artisanal ice cream workshop in Arles, driven by Margaux Friocourt's Parisian-Breton heritage. After years of traveling, she settled here to open a neighborhood spot backed by an ice-cream diploma. The kitchen focuses on direct sourcing, churning whole-milk ice creams with organic milk from an Auvergne farm. This commitment to quality contributed to a listing on the Le Fooding guide, which highlights the venue's unique combination of savory buckwheat dishes and house-made sorbets.
Savory plates center on crisp buckwheat galettes, reflecting the kitchen's dedication to sarrasin preparations. Sweet creations utilize precise ingredients, including grapefruit sorbet crafted from fruit grown in La Crau. Vanilla elements derive from beans imported from Zanzibar, providing rich undertones to the frozen desserts. Coffee pairings feature roasts from Cafar in Arles and Brûlerie Möka in Marseille, linking the menu to regional roasting expertise.
Guests select between the mosaic-tiled interior and the outdoor terrace shaded by a parasol. The layout exposes the production area, allowing diners to watch the making of wines, teas, and frozen treats. This open design reinforces the casual café atmosphere that appeals to locals and travelers passing close to the train station. The environment invites extended stays over a glass of wine or a concluding scoop of sorbet.
Recognition
