A chef, a product

The chefs and passion of Nouvelle-Aquitaine products. Meetings from London to the Basque Country through La Rochelle, Limoges, Bordeaux and the Dordogne Valley.

Hélène Darroze - Confit capers

Hélène Darroze Theconnaught Restaurant 800x350
© The Connaught restaurant (London) — Hélène Darroze

Hélène Darroze, who we don’t need to present anymore, is without any doubt one of the best ambassadors of Landes cuisine. And, what could be more iconic of her department than duck! The chef from Mont-de-Marsan ennobles it in particular through her foie gras macaronade, her crumble and her confit with peas which, along with other dishes, delight the customers in the Parisian restaurant which bears her name...

plat-restaurant-TheConnaught©JustinDeSouza-1
© Justine De Souza - Restaurant The Connaught

Duck
The supreme quality of Landes duck is the result of: its food, which is made up of corn from the region, which is one-of-a-kind because of the Chalosse area’s particular soil. A territory bursting with flavours...

plat-restaurant-TheConnaught©JustinDeSouza-8
© Justine De Souza - Restaurant The Connaught

Nicolas Magie - His beloved

Chef Nicolas Magie - Restaurant Le Saint-James
© Anthony Lanneretonne - Nicolas Magie (Bordeaux)

Nicolas Magie loves Périgord truffles so much that he even proposes menus which are totally devoted to them…even the dessert, a soufflé. Even when using them sparingly, the chef of the Saint-James, in Bouliac, perfectly ennobles the beloved aromas of truffles, irrespective of whether he decides to marry them with scallops or with beef.

plat-restaurant-le-saint-james©Nicolas Claris
© Nicolas Claris

Périgord truffles
Périgord truffles, acknowledged for centuries for their excellence, were already described in the Encyclopaedia of Diderot and d’Alembert as “the best” of all.

Christopher Coutanceau - Rare pearl

Christopher Coutanceau
© phvauressantamaria — Christopher Coutanceau (La Rochelle)

Fisherman-cook and two-star chef, Christopher Coutanceau defines himself as a “La Rochelle man, 100%”. Honouring the oyster: was more than obvious for him. In the restaurant which bears his name, the chef proposes to rediscover the oyster, simply or in its marine setting accompanied by scallops and sea-water écume.
See the recipe

Restaurant Coutanceau Caviar-Kristal-au-crabe-royal-huîtres-grillées-©phvauressantamaria
© phvauressantamaria — Caviar Kristal au crabe royal, huîtres grillées

Marennes-Oléron oyster
Marennes-Oléron oysters, matured on oyster beds, enjoy an environment where phytoplankton develops quickly. This makes them richer and more colourful than open sea oysters.

Laurent Butot - Tenderness first and foremost

Laurent Butot, the chef from Limoges, ambassador of Blason Prestige meat, advocates the qualities of his region. At the Geyracois, his restaurant specialized in quality-label meat dishes, Limousin beef holds the role as the establishment’s blazon. Yet, it can also be found on the plate, accompanied by regional products exclusively, to really delight our taste buds...


Facebook - "Le Geyracois" (Limoges)

Limousin beef
It was born after millennia of adaptation. Aurochs sketched on the walls of Lascaux and even to today, the particularities of the Limousin region perfectly shaped this special race.

Vincent Arnould - A strawberry dream

chef vincent arnould
© Claude Prigent/Le Vieux Logis - Vincent Arnould (Dordogne Valley)

Although chef Vincent Arnold comes from the Vosges, he has a passion for products from Périgord. Taking pride of place alongside truffles are Périgord strawberries which “everyone goes mad for”, says the chef, in his restaurant Le Vieux Logis. Ennobled in sorbet, the fruit unveils its ever-so sweet flavours which will definitely enchant food lovers.

plat-fraise-restaurant-vieux-logis
© Philippe Jacques/Le Vieux Logis

Périgord strawberries
Périgord strawberries appeared on the scene back in 1895 but only really became popular after 1950. In 1959, Périgueux farmers created Périgord’s first “strawberrycultural” cooperative.


Facebook - "Le Vieux Logis"

Xavier Isabal - Sacred yet free-spirited

chef Xavier Isabal - Ithurria
© Dominique Chauvet Roldan / Ithurria - Xavier Isabal (Pays Basque)

When Chef Xavier Isabal took over the reins of the family-run establishment Ithurria, he proved just how much Basque cheese was sacred yet could be proposed with inventiveness. The cook, who has imagined penne with Oteïza chorizo and Agur ewe’s cheese or accompanied with vegetable ribbons, advocates “product culture”, which is in his genes and the basis of the Basque slow-food movement Bizi Ona, founded by his father.

plat-restaurant-ithurria©VincentBauza MonNuage
© Vincent Bauza - MonNuage

Pyrénées cheeses
In Nouvelle-Aquitaine, Pyrénées cheeses offer a variety of flavours: Ossau-Iraty, with an AOP (PDO), Black Tomme, with an IGP (PGI), as well as Estive cheese, made traditionally during the transhumance, have their very own aficionados.

plat-restaurant-ithurria2©VincentBauza MonNuage
© Vincent Bauza - MonNuage

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