To cook well, you need good ingredients. We don’t skimp on quality, but we also need know-how.
Our chefs from the Loire do not miss it!
They are also keen to share their culinary knowledge and give us, always with great generosity, their secrets.
Whether it is to make a success of calamari, to soften too young apricots, to reveal the tenderness of a guinea fowl or to deglaze a pan-fried veal kidney, Alexandra du Jean JaurèsAlexander of Nantin BridgeIsabella of The Auberge de la Poule Rousseor Philip at Industryall are as generous in the flavor of their cuisine as they are in passing on what they have learned.