"From field to plate with Patrick Chabrier"
Posted on: Sunday, April 16, 2017
You can't be a cook without loving the products. Without understanding that the basis of all Gastronomy finds its foundation here. Like a cabinetmaker who chooses his wood, like a tailor who chooses his stone, a cook learns to choose his products. And when we are interested in products, we necessarily end up being interested in producers. To those who offer us this raw material that we need.
Chef's word
You can't be a cook without loving the products. Without understanding that the basis of all Gastronomy finds its foundation here. Like a cabinetmaker who chooses his wood, like a tailor who chooses his stone, a cook learns to choose his products. And when we are interested in products, we necessarily end up being interested in producers. To those who offer us this raw material that we need.
This is how I somehow met Patrick Chabrier: through his products. Our first collaboration was around asparagus and it dates from Castellas. Those are always his asparagus, which you can find at Gastronomique or Bistr'AU. I had in front of me someone passionate and who has the same love as me for a job well done. Little by little we became friends, very good friends even. And this has never taken over the quality of the products he delivers to me: the product above all!
It is for this reason that you will find wines from the Domaine Chabrier on our menu: because they are good! So you will tell me that I am not objective, but that is ultimately the whole art of wine, everything is subjective. My favorite is also the "Garrigue d'Aureillac" in white - the red is also excellent - which I recommend with the "White cod with scents of undergrowth, spring vegetables fed with truffle butter, white mushroom emulsion ".
Jérôme Nutile
Producer's word
The first time I met Jérôme Nutile was at Castellas in Collias and he came in person grated truffles on his famous recipe for scallops with Paimpol beans. And I remember his generosity on the quantity of truffles – we didn't see the scallops anymore – we couldn't do better as a first encounter!
As I often say, I am very lucky to know Jérôme Nutile. When I started to deliver the Asparagus to him, he made me stay and taste the preparations, the same for the Wine: I spent whole evenings there and above all I learned a lot. And it is a magnificent experience to discover the purpose of our work, to see our products magnify. That's how we became friends.
What I really like about Jérôme is his talent – especially for his sauces which are simply divine – and above all his humility. Finally, a generosity and loyalty in friendship that is felt in his cuisine, always high in flavor and faithful to his Terroir.
Patrick Chabrier