Passionate producers & gourmet agreements
Fishermen, market gardeners, wine growers... each producer reveals his or her flavour in a festive gastronomic menu. Mathieu Guibert highlights women and men who cultivate authenticity and excellence through their local products, which are sublimated by a menu of 9 recipes to be composed and cooked at home.
Gourmet symphony in 9 dishes to cook at home.
Oysters from the Bay of Bourgneuf, sole caught in La Plaine-sur-Mer, pigeons from Pornic, spinach grown in Chaumes-en-Retz, sparkling wine from the Nantes region... an exquisite journey following the culinary secrets of Chef Mathieu Guibert and his teams step by step.
Biscuit with fleur de sel from the Milliac salt mines
langoustine tartar with seaweed.
Biscuit with fleur de sel from the Milliac salt mines
langoustine tartar with seaweed.
Salmon from the "Petrossian" House
in different textures on its blinis
See the recipe
Shellfish from our coasts, from the Valzogher and "2 brothers" families
Delicate leek and potato emulsion,
Traditional beurre blanc with seaweed from Beillevaire
Shellfish from our coasts, from the Valzogher and "2 brothers" families
Delicate leek and potato emulsion,
Traditional beurre blanc with seaweed from Beillevaire
Sole of the "2 brothers" cooked on the bone
Ginette's "Bouquet" shrimp
Cauliflower tops and cooking cream
Sole of the "2 brothers" cooked on the bone
Ginette's "Bouquet" shrimp
Cauliflower tops and cooking cream
Marie-Samuelle's Pigeon Pie
and kale
Small vegetables from the Sire family
Consommé flavoured with "Reims" mustard
Marie-Samuelle's Pigeon and Kale Puff Pastry
Small vegetables from the Sire family
Consommé flavoured with "Reims" mustard
Roasted pineapple with summer honey
Flambé with Distiloire Gin, Candied citron sorbet
See the recipe
Roasted pineapple with summer honey
Flambé with Distiloire Gin, Candied citron sorbet
Mini Nantais cakes
flavoured with Distiloire rum
See the recipe
