Around Lyon, stars of French gastronomy

In the foothills of the Massif Central, not far from the gorges of the Loire, this vineyard on granitic soil is that of Stéphane and Carine Sérol. Located between 400 and 500 meters above sea level, their Gamay Saint-Romain vines, biodynamically grown, produce superb wines that can be found on the menus of the Maison Troisgros restaurant. Proof of the confidence of the Michelin-starred chef, Michel has teamed up with the Sérol family to develop his own bottles..

In Roanne, the Halles Diderot concentrates some of the best-known names of French gastronomy. Among the shopkeepers and producers present are several Meilleurs Ouvriers de France (MOF), regular suppliers of Maison Troisgros: the master chocolate maker, Pralus, the butcher, Séon, and the fishmonger, Chavrier, work with the Chef's teams every day. Not forgetting Mons ,the master cheese maturer, a native of the region, whose cellars in an old railway tunnel are close by... 

Behind the registered designation of origin (AOC) of the Le Puy green lentil, Régis and Jacques Marcon have been loyal to the same farmers for almost thirty years. A local heritage, the lentil is on the restaurant's menu all year round. Its flavors are used by the chefs in a wide variety of forms and recipes: in a confit, in a stew with truffles and poached-egg, in a glass of hummus, etc. Lentils are at the heart of Régis's superb book entitled “Cereals and Legumes” (La Martinière, 2018).