Crédits : Aurélie Billecard. Translation: Jill Harry. Pictures: RR
Gastronomy
Les Sources de Cheverny
I am still in the process of discovering the region, though I am becoming immersed in it day by day. The serene atmosphere conveyed by its forests, vegetation and scents is truly inspiring. I intend to pass on these sensations through my dishes.
Lots of them! Depending on the season, it can be asparagus, zucchini, strawberries, mushrooms, but also game. To highlight ingredients, I above all play on cooking methods. Whether it involves slow cooking or cooking in foil, I aim to bring out the taste of the product without ever distorting it.
I'm crazy about vegetables! For me, they are the best way to identify with a region. I have developed several techniques allowing me to play on their textures and flavours. Vegetables also symbolize a return to the soil. A commitment to live in tune with the seasons and nature.
My favourite pairings include beef and kohlrabi, but also orange, which work very well with sweet wines, or Saint-Nectaire cheese paired with grape-wine or a red Bordeaux.
