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Anaïs et Thomas Hardy, Vincent Thomy, Jean-Luc Rallu et Estelle Passelande​​

La Chapelle-Glain (44)​​

En s’appuyant sur un modèle vertueux de polyculture, la Ferme du Moulin regroupe 5 associés et compte environ 120 ha de terres entièrement cultivées en agriculture biologique et une grande diversité de production : élevage d’agneaux solognots (race en voie de conservation) et de vaches jersiaises, produits laitiers de brebis, porcs en plein air de race Longué bayeux, pain au levain issu du blé de la ferme (variétés anciennes et panifiables) et la culture de myrtilles.
Leur production est vendue en direct, sur les marchés de Nantes et d’Angers, dans les magasins de producteurs et à travers les AMAPS.

After a good day in 2 different kitchens I’d be tempted to say that this project of career reconversion is starting to take shape.

First day in a real kitchen in a real restaurant….okay, cutting very real vegetables, but I felt good, not totally awkward and most certainly not out of place. This was my first morning at “Le Zephyr”, working with the very friendly kitchen team – sous-chef Vincent and trainee Sandrine. Worked a variety of products, including kidneys which I’ve never worked with before. All basic stuff, but just a question of getting my bearings, checking out where the washbasin is, where the knives are, where the veg is prepared, starting to get to know a few of the starters and desserts.

Then, in the afternoon (14h30 – 19h30) it was back to school for a very good practical session in the kitchen with M. Baucheron. On the menu, Macédoine Mayonnaise (ensalada russe / russian salad) and Blanquette de Veau with Créole Rice (ordinary plain rice finished off in the oven with butter). We had plenty to get through and went at it at a good pace – with the result that it felt briefly almost like being at the hotplate in a busy restaurant.

Tonight Olivier (one of the lads from the course) created our Forum “http://greta2007.forumpro.fr”. Go and have look, if your french is up to scratch !

There’s a good feeling in our group – we’re all motivated, we work hard….the telling moment will be after the first 2 weeks in our respective restaurants.

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