We need a plaque to hang on the door of the restaurant!”
, calls in chorus for the ten chefs gathered on this sunny Monday in May by the Michelin Guide for a
“committed conversation”
around the green star at the royal abbey of Fontevraud (Maine-et-Loire).
From Thibaut Ruggeri, the stage local, who serves a menu in the gastronomic restaurant of the monastic complex that changes every 29 and a half days, according to the rhythm of the lunar calendar, supplied by his organic vegetable garden of 5000 m2 and his beehives, to Alexandre Couillon, two-star chef at La Marine (Noirmoutier), whose menu is dictated by the day's fishing and vegetable harvest, via Claire Vallée, in Arès, who cooks with the 140 herbs that grow around his restaurant vegan ONA, these eco-responsible chefs without signage to claim it are brought together by the Red Guide to discuss their practices and encourage them to follow a school.
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