Gourmet cuisine in Occitanie
Nature, a never-ending source of inspiration
Michelin-starred chef Hervé Busset picks his wild plants and flowers on a daily basis, which he then uses to create unique dishes that capture the powerful flavours and fragrances of nature. An untamed cuisine conceived by this chef-forager, who conjures up decoctions and infusions in which the wild plants blend seamlessly with the local produce.
Bringing out the best in local produce
All the chef needs to do is to walk out of his restaurant to reach local producers on the market. And it is here that every week he selects his produce from the local suppliers.
The choice to work with short supply chains and in harmony with the seasons, forms part of this chef's philosophy - an individual in tune with the rhythm of nature and all it has to offer.
The same product can be prepared in a myriad of ways, be it roasted, raw or fried. In this way, produce can be discovered from different angles, and dishes created that are both instinctive and sincere - a little like a gourmet return to basics...
Promoting eco-responsible gastronomy
What he cannot find in nature, Hervé Busset grows in his garden at the Château de Canac, just outside Rodez, or carefully selects from his network of local ‘artisans’. The chef is careful to ensure both the excellence of his produce and the relationships he maintains with his partners. His values and commitment to eco-responsible gastronomy are a source of inspiration for future generations.
The restaurant is labeled two Ecotable
Our restaurant is labeled two Ecotable, the first label for sustainable catering in France. These two macarons recognize our advanced approach to environmental matters and commit us to adopting, over time, an approach that respects the environment and health. Beyond wild harvesting which is the chef’s specialty, we take great care in the choice of our products and our artisans. It’s a daily commitment for the whole team.
The restaurant is labeled two Ecotable
Our restaurant is labeled two Ecotable, the first label for sustainable catering in France. These two macarons recognize our advanced approach to environmental matters and commit us to adopting, over time, an approach that respects the environment and health. Beyond wild harvesting which is the chef’s specialty, we take great care in the choice of our products and our artisans. It’s a daily commitment for the whole team.
Instinct and creativity: a chef with the soul of an artist
Drawing on his travels from around the world, on paintings and photos and on the colours and fragrances of nature, this innovative chef taps into memories and sensations that serve to inspire the composition of his gourmet score.
In this gastronomic restaurant in Occitanie, the dishes vary from one service to the next because Hervé Busset cooks by instinct, guided by the desire to bring out the best in the produce, to surprise with the power of wild herbs and plants, and to take his diners on a unique culinary journey...
The wine list
Created in collaboration with Serge, the restaurant's sommelier, who has spent his entire career working in high-end establishments, the wine list at this Occitan restaurant features wines from the region, as well as from Bordeaux and the chef's home land of Burgundy. It offers a selection designed to pair perfectly with the chef's dishes, with expert advice on hand to help you make the right choice to prolong the pleasure on the palate.
