For this young French chef from Saint-Etienne, cooking is above all a question of humility and simplicity. Julien Burlat completed his training at the catering school in Vienne and acquired extensive knowledge working alongside great names like Pierre Gagnaire, Bernard Pacaud and Alain Ducasse.
His cuisine reflects our style: sober, pure, honest, modern, with a focus on freshness and a definite emphasis on product selection based on rigorously selected elements, driven by his intimate knowledge of the products supplied by each breeder and producer.
Le Fournil de Megève
The bakery Le Fournil de Megève, located right in the heart of Megève is our favourite. The bakery masters the art of bread and offers outstanding products. Baker Thierry Boissière’s passion can be tasted in every bite of the traditional bread he bakes. The pain de campagne and the baguettes are heavenly.
Approximately 40 kilometres southwest of Nantes, on the border of the Pays de Retz and Vendée, lies the town of Machecoul. This little town takes pride not only in its church with its two bell towers, but also its traditionally made butter. Because this town is home to one of the last places in France where butter is made in wooden churns. Pascal Beillevaire is one of the last French producers to use this traditional method. As it does with wine, wood gives butter a unique flavour.
In 1880, François Cadoret founded the company “Les Huitres Cadoret”. And the company has since remained within the family for five generations. During which time the company has constantly acquired experience and enhanced its expertise. A few years ago, Jacques Cadoret handed over the business to his son Jean-Jacques, who continues to use the traditional production methods while optimising farming techniques. Jean-Jacques offers “home-made products” that are the result of very special farming and finishing methods. By changing locations, the oysters take on a specific flavour and this is all due to an expert approach and traditional farming methods.