Giving meaning

There are few restaurants like these ones, cosy in both ambience and size, and their chefs are keen to tell their stories. They invite you to meet with producers. They share the same desire — to give meaning to this “restaurateur” business.

I say “restaurateur” because they are not only chefs but also ambassadors — of fine produce, their city, and their region. In their restaurants, you’ll see them in the kitchen, at reception, sometimes serving your dish, or mingling with guests. They all understand that this job gives meaning to their lives: searching, discovering, tasting, and throwing themselves into the pleasure of gourmet food is their way to be truly happy.

Régis Marcon