Near Chantilly, Le Verbois is a restaurant created by Guillaume Guibet’s grandfather more than 40 years ago. His father then took it over and today, at 27, Guillaume is the chef. He tells us the story of this place, the touch of modernity he brought to the plate and the decoration. And he offers us his starter recipe based on white asparagus and arugula pesto and he gives us the secrets of his Albuféra sauce.
We cook with Guillaume Guibet, chef of the starred restaurant Le Verbois in St Maximin
