My cooking follows the seasons, based on fresh, local, produce. For me, it is important to work with the best local suppliers and buy directly from the farmers whenever possible.
Specialized in the local meats – A.O.C. Beef Fin Gras du Mézenc, local veal, Coiron Lamb – all with impeccable traceability The stockbreeders are our neighbours!
Our milk is fresh, whole and organic. I go to the dairy farm to fetch it and make my own cottage cheese.
Rooted in the authenticity of the Ardèche, I enjoy making the old recipes of our grandmothers: pork-butchery, caillettes, frogs, snails, trout, fricassee of potatoes, blueberry and sweet chestnut desserts.