When the chef is not cooking, she goes to the restaurant La Coquerie, in Sète, “for the kitchen market, spontaneous. The cooker It’s very nice, like the atmosphere. »
In Vailhan, Äponem is a table apart. Away from the tourist transhumance routes, far from modest or demonstrative cuisines, it aims to be as close as possible to the essential: nature. Amélie Darvas and Gaby Benicio, for the wines, have made their inn a lifelong, committed project. Is this the future?
On the scale of a star, they defend a different way of working. The team, paid the same salary, is fed, housed, washed, free three and a half days a week. This does not prevent the chef from cooking on Sundays. When this is not the case, she goes to the restaurant. And to quote, in Sète, La Coquerie “for market cuisine, spontaneous. The chef is very nice, like the atmosphere. »
In Bédarieux, at Christine Cannac, in the Chai: “This former sommelier offers beautiful references of natural wines accompanied by jars, boards…” No-frills addresses like Amélie who “likes when it goes to the essential, that the technical difficulties are erased, that we find the elements…