A typical Lyonnais "bouchon" in Paris

Valentine's Day is approaching...   Share a dinner for two in the convivial setting of a Lyonnais bouchon! For this special evening, enjoy the menu created by chef Victoria Boller, which will transport you to the heart of Lyon's terroir: Delicate chicken velouté, tapioca and lemon,  Pike perch quenelle, rice cream, homardine and tarragon sauce,  Chicken from Bresse, parsnip and dandelion, black truffle,  Petit pot au thé jasmin d’Alain Chapel   Valentine's Day dinner menu Wednesday, February 14, 2024 88€ with a glass of Cerdon 108€ with wine pairing

This is how Erwan Humbert introduces himself. He adds that his thing is organic farming, but that, we suspected. It is enough to see his farm: nothing but natural, all pure natural. And you also just have to follow his Twitter account (because you can be a peri-urban farmer and be perfectly connected): the recurring theme is the weather. A truth that we probably tend to forget: it is nature that rules, from the moment of sowing until harvest. The chef is part of his fan club. She finds there her most beautiful vegetables. And all this about thirty kilometres from Paris, in Essonne. Real farm to fork !

Nothing is ordinary in this story. The setting, first of all: the scene takes place in Ardèche. Some would say the region is tough. It's not false. Indeed, these old mountains of the Massif Central experience very snowy winters. The heroine, then: it is a native of the Netherlands, Bernadine Jonker, who came to settle there to raise pigs. Not just any. Mangalica, a breed originating in Hungary, close to the wild boar and endowed with a woolly fleece which would make them almost look like sheep. The farm is located in a place called Les Soies, in the area of Saint-Symphorien de Mahun, about twenty kilometres south-west of Annonay. When the chef met the breeder, the story became a story of friendship. To our delight, to us, the eaters, because the meat of this animal is exceptionally tasty, marbled and tender. To find out more, look at the pretty drawing by Marine Philomen Roux on one of the room's mirrors and ask Nicolas Frezouls, the room manager.