Thirty years ago, Patrick Henriroux followed the illustrious Fernand Point at the helm of La Pyramide restaurant. From Chef Point, he learned to achieve “simple perfection” in cuisine. Since then, he has turned this institution into a treasure untouched by time.
When it comes to vegetables, the rules for creating a more holistic and mindful gastronomic experience are simple. The chefs of Relais & Châteaux weigh in on a few vital guidelines.
