...myriad of young peas
In France, we are blessed with a diversity
and variety of available foods, complemented
by a talent and knowledge of cultivation and
preparation. In all of my restaurants, I firmly believe
that the success of every dish starts with the quality
of ingredients given by the best of my producers
to the highest of standards.
I respect and understand their connection to
the land each time I’ve walked beside them in
their wheat and truffle fields, stood on the decks
of their boats when the oysters are pulled in, and
when I’ve risen early with them to feed their
chickens and to pull fresh greens from the earth.
When working with them I see the diversity in all
the producers in all regions of France.
Today it has never been more important to
protect this diversity, build an awareness of the