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As a child, I used to wake up to the smell of fresh bread every day when my father took it out of the oven in the family bakery. My mother was an excellent cook and gave me a taste for good, simple food as well as inculcating me with two key principles: rigour and simplicity. After training for 10 years in Paris and Switzerland, particularly with Alain Senderens at the Archestrate and Hans Stücki at the Bruderholz in Basel, my wife Andrea and I took over an old café and boarding house opposite the station in Noirmont, the village in the Jura where I was born. We later renovated the old farmhouse and I have been a Grand Chef Relais & Châteaux since 1997. After a lot of self-sacrifice, we were awarded two Michelin stars. Local produce is really important in my cooking: its freshness is all about the place we live in. I pay just as much attention to simple ingredients as I do to luxury ones.
The rose hip is a wild fruit that’s known throughout Europe but very rarely used in cuisine. We source it from a group of gatherers in our region. We only use rose hips at the height of the season, in the late autumn — after the first frosts, when their flavor reaches full maturity. Due to their high acidity and low sugar content, they can be incorporated into just about any type of dish. We serve them with game or cheese and also in desserts, for example a linden yogurt with rose hip coulis and sorbet.