Getaway to Chartres to discover the Grand Monarque, one of the oldest hotel restaurants in the city, managed by Bertrand and Nathalie Jallerat. Jean-Baptiste Noé visits various producers who supply the Grand Monarque: poultry, vegetable garden but also master glassmaker with the Loire workshops and blacksmith
Chef Benoît Cellot will cook a chicken and transform a beautiful free-range poultry into a festive dish. But before going to the kitchen, he goes, in the company of Bertrand Jallerat and Jean-Baptiste Noé, to the producers and suppliers of the Grand Monarque kitchens to look for the ingredients for this gourmet recipe.
First step, direction the farm of Belvindière (Chapelle-royale) in search of a free-range poultry. Frédéric Thirouard takes his guests to discover his poultry farm. On the program: capons, geese, guinea fowl, free-range chickens.
Second stage of this gourmet getaway: Diane’s vegetable garden (Le Boullay-Thierry) to collect tasty vegetables that will accompany the chef’s recipe. Diane and Hugues Pamart present the different vegetables that they grow in their market garden.
See the movie below:
A discovery of French craftsmanship and a tribute to restaurateurs and producers who bear the brunt of confinement restrictions.
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