What can make Parisians run to Gyé-sur-Seine, a village of
490 souls lost in the south of Champagne?
In addition to visiting the many cellars of the Côte des Bar, the town has been hosting the Garde Champêtre for almost four years, a sustainable farm inn located in a former SNCF depot.
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La Mer à Boire, a corner of Brittany on the banks of the Seine
At its head, the American restaurateur Juan Sanchez, already co-owner of several tables and a cellar in Saint-Germain-des-Prés (Semilla, Fish, La Dernier Goutte), associated in Aube with a collective of local winegrowers and artists.
The merry troupe was joined by chefs Gil Nogueira and Sayaka Sawaguchi, of Portuguese and Japanese origins.
Which cook, in particular in the large fireplace over a wood fire in the middle of the open kitchen, vegetables from the vegetable gardens and organic greenhouses that they cultivate right next door, supplemented by local meats and sustainable fishing.
The team also makes its own bread and works on fermentation with an anti-waste perspective.
In the room…
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