A few weeks ago, we headed off to Normandy to discover an incredible place: Alain Passard’s kitchen garden.
Alain Passard is an exceptional chef, with three Michelin stars to his name, an artist and a magician of taste.
He recently decided to create his own vegetable gardens, sourcing most of the produce he cooks in his restaurants himself. This courageous move is in keeping with the chef’s commitment to showcasing vegetables like no other. We had the opportunity to discover this completely renovated place, to which a few privileged guests like us are sometimes invited. We spent an incredible day in his company, talking about his vision of cuisine and his love of produce.
What can we say about the cuisine, with its more than fifteen dishes made up mainly of vegetables from the garden? A firework display! A poem!
This operation follows Primonial‘s new campaign, which draws a parallel between the values of high standards, inventiveness and excellence present in the culinary arts and in asset management.
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