Gastronomy, ecology and chocolate… The little world of chef Tabata Mey

His gluttony

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His delicacy, the Bernachon chocolate.

Press office

"Chocolate !

Particularly that of the Bernachon house.

Philippe Bernachon uses vanilla in his preparations, and it makes me completely addicted!

I particularly like his tablets for beggars.

And I just discovered his granola with pieces of chocolate in it: a killer!

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bernachon.com

His engagement

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Its commitment, zero waste.

Nicolas Villion

“I am committed to approaching zero waste.

Thus, in our food court Food Traboule, we transform organic waste into compost that we redistribute.

We invite our customers to request boxes to take leftovers home.

We have also banned chemicals and bottled water.

A strategy that goes hand in hand with supply within a radius of 200 km.”

His parenthesis

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His parenthesis, yoga.

Screenshot Instagram/@tabata.mey

“Yoga allows me to maintain a certain balance in this intense life.

This makes me crazy!

I frequent the YogaOwl, in Lyon, a very serious studio, expert in particular in Ashtanga and Iyengar yogas.

yogaowl.com

His news

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His acut, coach for the Bocuse d'Or.

Alexandra Battut

“As a coach for the Bocuse d'Or, I accompany the French candidate, Naïs Pirollet.

We have passed the first stage of this cooking competition and are preparing for the world finals next year.

It's a huge investment and a great adventure.

We have a real good feeling with Naïs, who is a go-getter and determined.

His

food shot

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His food coup, the Sathonay brasserie in Lyon.

Press service

“The Sathonay brasserie in Lyon, which offers well-made market cuisine in a charming setting, is ideal with children.

It overlooks a square and the little ones can play there during the meal.

In addition, it is open 7 days a week and you can eat there at any time, which is very rare in Lyon!”

5, place Sathonay, 69001 Lyon.