In Vailhan, Äponem is a table apart.
Away from the tourist transhumance routes, far from fashionable or demonstrative cuisines, it wants to be as close as possible to the essential: nature.
Amélie Darvas and Gaby Benicio, for the wines, have made their inn a lifelong, committed project.
Is this the future?
To discover
Recipes, tips, chef's secrets... Download the Le Figaro Cuisine app
On the scale of a star, they defend a different way of working.
The team, paid the same salary, is fed, housed, washed, free three and a half days a week.
This does not prevent the chef from cooking on Sundays.
When this is not the case, she goes to the restaurant.
And to quote, in Sète, La Coquerie
“for spontaneous market cuisine.
The chef is very nice, like the atmosphere.”
In Bédarieux, at Christine Cannac, at the Chai:
"This former sommelier offers beautiful references of natural wines accompanied by jars, boards..."
Addresses without fuss like Amélie who
"likes when it goes to the essentials, only technical difficulties are erased, that we find the elements…
This article is for subscribers only.
You have 20% left to discover.
Cultivating your freedom is cultivating your curiosity.
Keep reading your article for €0.99 for the first month
I ENJOY IT
Already subscribed?
Login
