Céline Pham's good addresses

Céline Pham, chef at Inari restaurant in Arles, talks passionately about her producers. She shares five of her favorites with us.

Mathilde Bourge Published on 3/8/26 at 8:41 AM

Based in Arles with Inari (1 toque), Céline Pham has found the Camargue and Provence an ideal playground for expressing her sensitive, committed and deeply human cuisine. Very much in touch with her environment, the chef works hand-in-hand with local artisans and producers, in an eco-responsible and intuitive approach, where every detail counts. From herbs to breads, ceramics to leather goods, she shares here her favorites, all essential toInari's identity.

Raitetsu Jinno's aromatic herbs, Bellegarde

"When I arrived in Arles, I was struck by the richness of the region. Here in the Camargue and Provence, we're very spoiled. Very quickly, many organic market gardeners came to see me to ask what I'd like them to sow for the coming seasons. Among them, Raitetsu Jinno was an outstanding encounter. He's Japanese and cultivates a small piece of land with a few greenhouses in Bellegarde, about thirty minutes from the restaurant. He does the market twice a week, on Wednesdays and Saturdays, in Arles", begins Céline Pham, who makes no secret of her admiration for his work. "He's impressed me enormously: lots of aromatic herbs, some vegetables, but above all varieties that you don't necessarily see elsewhere. Chrysanthemums, nasturtiums, tagetes... all the herbs that make us stand out from the crowd. What also shocked me was the quantity for the price, always in small, well-presented bundles", emphasizes the chef. "I also appreciate his approach: no preferential treatment for restaurateurs. First come, first served. You have to take the right quantities so you don't sell out and leave enough for everyone."

Where? Arles market, 8 boulevard des Lices, 13200 Arles, Wednesdays and Saturdays
www.instagram.com/biojinno

Léa Guetta's ceramics, in Castelnau-Montratier

While Céline Pham loves to make ceramics herself: "It's my escape," she confides, she trusts Léa Guetta to make the tableware for her restaurant. "Léa is a former chef, having studied at Ferrandi. She really puts herself in our shoes, because that's how she started out. She's incredibly talented. She did all the dishes for Inari. at the time I met her, she was based in a shared workshop called La Souterraine, in the 11ᵉ district of Paris. She has just moved to the Lot, where she has built herself a workshop. She had to redo her entire clientele, but she continues to sell online and offer workshops in a sublime location," maintains the chef. "For inspiration, I showed her some hundred-year-old rice bowls my grandmother had buried in her garden during the Vietnam War, which I inherited. She's done a remarkable job and her crockery is really part of the restaurant's identity."

Where? Léa Guetta, 9 rue Georges Clémenceau, 46170 Castelnau-Montratier
www.leaguettaceramique.com

Victor Wetterwald's leather workshop in Arles

"Victor Wetterwald is a leatherworker, one street from the restaurant. He's very discreet. He also works for Glenn Viel, creating bespoke leather pieces. For Inari, he designed the wine list, a bespoke knife case, and even a sock for blind wine tasting. We choose the leathers together, and exchange a lot. He shares a small boutique with his wife, who is a jeweler," explains Céline Pham. "In Arles, the artisans are right next door. The exchanges are very in-depth, very human. To be able to work like this, in such close proximity, is really great," she enthuses.

Where to find us? Victor Wetterwald, 11 rue du Quatre Septembre, 13200 Arles
www.victorwetterwald.com

Tofu from Atelier Tofu, in Goult

"Raúl and Mustapha are based in the Luberon. They make artisanal tofu with soya from the Luberon, after training in Japan", the young woman tells us. "Their tofu is somewhere between firm and melting... it's incredible. They deliver around them, in small rounds, and we make a lot of things to order. We went to their workshop with lots of ingredients to experiment. It's a unique product; I've never seen tofu made this way anywhere else."

Where? L'Atelier Tofu, 1777 Chemin de la Marseillaise, Hameau de Saint-Véran, 84220 Goult, France
www.ateliertofu.fr

Bread from Levain bakery, Arles

"Pascale Brevet and Eugenio Mailler have opened their bakery 100 meters from the restaurant. Eugenio is Neapolitan, a former penman for Slow Food, and Pascale worked for Terroirs d'Avenir as a communicator, before training as a baker at Terre et Blé, a flagship bakery in Saint-Rémy-de-Provence, with a huge wood-fired oven," recalls Céline Pham. "Their arrival in Arles is a real stroke of luck. The selection is short but sublime: a spelt bread with an incredible crust, almost like a dessert; a very pronounced rye bread... They do everything with ultra-sourced flours. They don't offer much in the way of sweets, but just the essentials, like their sourdough brioche, divine with butter", says the gourmet chef.