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François Gagnaire, Chef Ambassadeur Nicolas Feuillatte

François Gagnaire, Ambassador Chef Nicolas Feuillatte

Originally from Haute-Loire, Chef François Gagnaire always knew he would be a chef. Alain Chapel, Pierre Gagnaire, Guy Lassausaie and Philippe Chavent… Trained by the greatest, he received the title of Knight of the Medal of the National Order of Merit in 2009. In 2015, he will open his second gourmet restaurant Anicia, Table Nature in which he highlights local products:

"In my restaurant, I highlight the products of my native land: green lentils from Puy, Limousine meat from Monts-du-Velay, fine fat from Mézenc and other specialties from producers that I all call by their first name. I am proud to be able to put a face to a product."

Anicia, Table Nature keeps its promises. The Chef offers inventive and authentic cuisine like his “Caviar du Velay” where the green lentil from Puy-en-Velay AOP takes pride of place.

Anicia, Table Nature It is above all a terroir, a showcase of the region of François Gagnaire but also a story of friendships:

"What I liked about Nicolas Feuillatte is the fact that we share the same values, that is to say, proximity with our producers, our winemakers, as well as our customers who, for us, are almost friends. Being from the south of Auvergne, Haute-Loire, we highlight the region's products, seasonal products, in a friendly and relaxed atmosphere."

By collaborating closely with chefs and restaurateurs, as Nicolas Feuillatte does with winemakers, a network of brand ambassadors is cultivated, united by shared passions such as teamwork, excellence and the selection of ingredients. Human relations are a core Maison philosophy. François Gagnaire enlisted the help of his designer friend Pascal Michalon to create Anicia, a place where you feel 'at home', right in the heart of Paris. Anicia is a real place to live. It becomes a tea room in the afternoon and offers cooking classes. Like a “fine grocery-library”, Anicia's boutique – also available online – invites you to share the experience with your loved ones. An unforgettable experience.

François Gagnaire's recipe

Plants also hold an important place in François Gagnaire's heart. On his spring menu, the Chef offers his "Vegetable Bouquet with Wild Herbs, Creamy Cauliflower" , a dish full of freshness, textures and a touch of acidity, which pairs perfectly with the complexity and liveliness of the Organic Extra-Brut cuvée. Enjoy!

Vegetable bouquet with wild herbs, creamy cauliflower

For 4 people

Ingredients :

Cauliflower
Milk (or vegetable milk)
Radish green meat
Red meat radish
Yellow carrot
Orange carrot
Green asparagus (tips)
Enoki
Peas
Kasha (roasted buckwheat)
Fennel seeds
Shizo shoots, mustard, basil, coriander…
Caster sugar
Rice vinegar (or other flavored vinegar)
Olive oil
Fine salt, coarse salt, ground pepper, Espelette pepper

Preparation :

Prepare the cauliflower and cook it in milk until it crushes under your fingers, drain it and blend it, adding a little of the cooking milk to obtain a creamy consistency. Adjust the seasoning.
Cut the radishes into thin strips using a machine and store in iced water.
Peel the carrots and make shavings using a Japanese mandolin. Cut a part into thin julienne strips.
Make a marinade by bringing 1/3 liter of water, 1/3 vinegar and 1/3 caster sugar to the boil.
Pour the still-hot marinade over each variety of carrots.
Blanch the green asparagus for about 3 minutes in boiling salted water. Cool them well in an iced water bath.
Do the same thing with the shelled peas.

Training:

Form a circle with the radish slices trimmed to the desired size, alternating 1 green and 1 red.
Spread a good spoonful of cauliflower cream inside.
Roll the carrot strips up to form small cylinders 2 cm in diameter.
Arrange them alternating the colors.
Insert asparagus tips, enoki, julienne carrots, peas, as well as shoots and seeds into each cylinder...to create a pretty bouquet.