In the Basque country, Arnaud Daguin and his wife Véronique have created what can only be called the gastronomic excursion of a lifetime at their Michelin rated guest house - Hegia. Nestled in the breathtaking Basque countryside, Daguin oversees the preperation sumptuous organic fare. The meat is from a neighbor’s farm; the seafood and produce come from the nearby Bayonne market; the cheese is made just down the road at an 18th century chateau, which has dedicated its grounds to sustainable agriculture and is supported by the local municipality.
Dai Jiangjun (A Dai to his close friends) is the chef/owner of the Dragon Well Manor located in the outskirts of famed city of Hangzhou. Through his restaurant, Dai has created a unique web of farmers, forgers and fishermen that maintains the integrity of ancestral Chinese culinary traditions in the face of an increasingly industrialized China.
David Kinch's world famous Manresa restaurant in Los Gatos, California is fostered by the terroir or sense of place of the California Coast. Biodynamic wines, foraged mushrooms, the use of sustainable produce sourced through an exclusive partnership with Cynthia Sandberg of Love Apple Farms, all translate to dishes which are beyond sublime.
Luke Burgess' internationally famed Garagistes is located Birchs Ba, a half an hour's drive south of the Tasmania's capital city of Hobart on the spectacular Tansanian coast. A former student of such famed chefs as Tetsuya Wakuda and René Redzepi of NOMA, Burgess spends his days scouring the beaches, hills and paddocks for edible shore plants, weeds, berries and herbs to create the most sublime tastes the farms and wilds of Tasmania can offer.
Godfrey Nzamujo is leading the charge in helping West Africa create sustainable, yet profitable agriculture systems. Though his acclaimed Songhai Center in Bennin, thousands of young people have learned niche farming techniques that can successfully produce Songhai supported markets and resturants thoughout Bennin. At the heart of the complex is an amazing restaurant that nurtures the wonderfully diverse and rich culinary heratige of West Africa while serving as an inspiring model of economic developement.
As a young chef, James teamed up with other free spirits, to create a cooking collective The Young Turks, and a series of pop-up restaurants. Their idea was to establish a collaborative, generous, helpful and adventurous cuisine.
© 2012 Arte France , Petit Dragon
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