Chef Fabio Iacovone talks to us about salmon trout from Lillaz in the Aosta Valley. Farmed less than two miles from the Bellevue Hotel at an altitude of 5,600 feet, Lillaz trout has a high mineral content that gives it a lot of flavor. It’s a local ingredient that tells the story of the mountain.
Chef Georges Blanc talks about Bresse chicken. Having served as president of the Protected Designation of Origin “A.O.P. Volaille de Bresse” since 1986, he is committed to respecting and promoting the high-quality products of his region.
Chef César Troisgros talks about tripe, a product of the Charolais terroir in which Maison Troisgros is located, and more particularly about the part called the honeycomb. He wants to modernize this almost forgotten product by transposing it into new ways of cooking.
Chef Régis Marcon talks about mushroom, a product which reflects its surrounding nature, the preserved regional park of Ardèche. Taste, colour, texture... each mushroom is a discovery and is at the heart of the cuisine of Régis et Jacques Marcon restaurant.