Description

The 3-star chef from L'Auberge du Vieux Puits is developing a concept of responsible marine and plant-based cuisine in the town where he grew up and studied, with the aim of blazing a new trail. Quentin Pellestor-Veyrier creates dishes that are generous, honest and appetising, using vegetables from his aquaponics garden and other treasures from the South. Here are some of his dishes: egg blancmange surprise, fine wild mushroom tartlet, beautiful morel in Rabelaisian salmigondis, lettuce broth The patio terrace is ideal for fine weather. 

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