The values of this Savoyard are firmly in tune with the times.
Be in tune with its terroir, offer vegetable cuisine inspired by its permaculture vegetable garden or vegetables from rigorously sourced producers.
Without ever mixing more than two or three ingredients, Christophe Aribert's contemporary plates,
"which are unlike any other",
tell a story.
The egg around the mushrooms takes us into the forest, the trout in parsley juice plunges us into the alpine lakes, thanks to
"the grass which gives life to the flesh of the fish".
Undeniably, the personality of this double-starred chef is reflected in his dishes.
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Antonin Bonnet's recipes: scallops and chestnut soup, rack of veal fillet and carrot puree, fine clementine tart
Aribert is a pure mountain product.
He would have dreamed of being a professional skier but a broken knee decided otherwise, pushing him to follow in his father's footsteps, a restaurateur in Grenoble.
When he was little, he wasn't going down the Autrans and Villard-de-Lens slopes, he was often by his side in the kitchen.
At the time, he loved to bake cakes in
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