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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.

…well, at least untill I leave Paris for Nantes in July 2011. Yep, I’d have to say that things are going well in Gilles Choukroun’s flagship restaurant….quite a change from a month or so ago when I was bored and tired with the work, and irritated/worn down by my colleague in the kitchen. Since the middle of september I’ve had my own stuff on the lunch menu (well, starters and desserts) which has been a challenge but frankly I’ve got plenty of ideas. The new lunch starters and desserts starting on Tuesday (a public holiday on monday – all saint’s day !!) will include :

  • thai chicken ravioli / green curry emulsion / radish
  • grilled almond gazpacho / celery – apple – grape – rocket
  • chocolate & cumin mi-cuit / fig ice cream
  • roasted pear / passion fruit sorbet
  • lemon meringue tart…..differently
  • We are also finally being noticed by one or 2 critics / bloggers, which is good to see. We’ve had 2 groups of bloggers visit the restaurant in the last couple of weeks (invited by the chef, it has to be said), a food critic from the Nouvel’Obs (Jean-Marcel Bouguereau) and a fair bit of activity by foody people on Facebook (Stéphane Riss, amongst others)…ohh, and the chef’s book seems to have been pretty well received by the critics. So, all in all, it’s going pretty well at the moment.

    By the way, I forgot to let you know how my trial at Guy Martin’s 2nd restaurant, “Sensing”, went. It went well – I was offered the job of chef de partie Garde Manger….but at 1500€/month it ain’t enough, unfortunately. A very good chef (doing the MOF at the start of november), a welcoming atmosphere in the team and top quality products….but I can’t take a pay cut on a salary which is already not great.

    Must get on – the kids come back today after 1 week at their grandma’s…..can’t wait to see them !!

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