Translating a strong vision of sharing, for now and the future, to preserve Nature and conserve precious traditions.
First of all is Michel, a self-taught Chef passionate about the wild and his native Aubrac. After helping in the preservation of Aubrac beef, Michel opened his own specialised herb garden. Then, there's Sébastien, his son, initiated early on in the ways of the harvesting and gathering, who took over the reigns of the restaurant. His love of Nature and tradition is in part his legacy and translates into his cuisine. Sébastien ventures to the Rodez market and fishmonger several times a week in order to find the best, mostly organic, products. The two Chefs endeavour to share this sustainable approach with apprentices: an appreciation of flavours with children in local schools and an understanding of the importance of biodiversity with future generations.