Posted
They intend more and more to control the sector of what they work. They are chefs, but also sometimes farmers, or even breeders, and claim short circuits.
Having a vegetable garden means accepting that nature sometimes causes you miseries. After a most violent night, inventory for Amélie Darvas, head of Aponem in Vailhan (Hérault). “You can’t serve a tomato like that to the customer, so I’m going to make a little jam or a marmalade. We adapt, that’s how it is, that’s nature.” A nature that Amélie Darvas gradually tames.
In 2018, she left her Parisian restaurant to settle in a small village in Languedoc. His new establishment has an organic vegetable garden, cultivated on the terrace. “It’s a dream I think in a cook’s life”, she says. But cultivating a vegetable garden cannot be improvised. The chef hired Marine Bouvier, an agricultural engineer, to keep things going. In Paris, a phone call to the supplier was enough for express delivery. More and more chefs are mixing cooking, agriculture and breeding.