Laure is the chef of the restaurant "I Love" in Saint-Clément-de-Rivière; Émilie has created her free-range pig farm in Notre-Dame-de-Londres. A cross-portrait of two passionate women, who together defend local products and gastronomy.
Cultivating the link between gastronomy and local products.
Laure is the chef of the restaurant « J’adore » à Saint-Clément-de-Rivière; Émilie has created her free-range pig farm in Notre-Dame-de-Londres. A cross-portrait of two passionate women, who together defend local products and gastronomy.
What brought you together?
Laure : For our restaurant, collaboration
with local producers is essential. With Émilie, we immediately hit it off. Probably because our two trajectories in Grand Pic Saint-Loup have something in common, but also because we cultivate the same requirement.
Émilie : I had built my project around direct sales: markets and individuals. Laure brought me a complementary vision, more structuring and stabilizing for my activity. And it is also a beautiful highlight of my products.
Why pig?
Émilie : Once my agricultural studies were completed, I did my first internships with free-range farmers; I immediately loved both the animal, the products, and life in the great outdoors!
Laure : It is an undervalued meat, but it is my job to enhance the products. By mastering cutting, low-temperature cooking, seasoning... we find a tenderness and unexpected flavors, while preserving excellent nutritional qualities. The pig is just one example. We work with many products, always with this idea of an ecosystem to preserve in our territories.
The markets or the farmer's day in Saint-Jean-de-Buèges at the beginning of the year are great moments of encounter.
We thus created recipes with snail farmers from Hérault, or a dessert made with fresh goat cheese, figs, and apples following a meeting with Christelle, a farmer at Frouzet; another way to reinvent a raw and authentic product for the pleasure of the plate.
