Hippocrates in Auvergne
I am promoting a responsible and healthy home made food, combining gastronomy and mainly organic local products out of a mix of various culinary inspirations (Mediterranean, Asian, Nordic, Slavic, and other influences) with the aim of creating a tasty, couloured and gourmet cuisine.
I cook rough high nutritional quality products to elaborate balanced, healthy and digest meals which nevertheless appear equally appetizing and tasty.
I can hence cook very diversified ingredients that I have carefully selected in the garden, at the local market, or in specialized organic shops, and/or at local farmers or producers.
Always combining health and delicacies, I use, without exageration, olive oil and other vegetable oils, spices, herbs and medicinal plants …
My motto: Let food be your medicine… but also your enjoyment !
A good cooker is a happiness fairy
I cook in the respect of health, taste and sense of greediness for your pleasure …
Dinners (please see ‘The Arrangements’), as well as breakfasts (id.) are served to the whole guests in the contemporary kitchen (45 m²), around the designer glass table, in front of the ‘cantou’ (huge typical fireplace).
Breakfast is both salty and sweet.
According to the seasons, it includes: fresh bread from our local bakers or home made, fruits and/or fruit juice, local cheese and/or yogurts, butter from our local farmers and/or local delicatessen and/or local fish and/or local eggs and/or vegetables from the garden, homemade cakes or other pancakes (eg bourriols), or special local cheese cake (tarte à la tome) from the baker, muesli, …
It is served with tea or other herbal infusions, coffee, vegetal milk.
NB : I usually do not serve animal milk nor industrial pastries.
Meals are nutritionally balanced and made depending on what the season offers; they are usually composed of:
. a healthy light snack with aperitif
. a starter of some hot or cold soup or mixed salad or carpaccio or vegetables or fish delicately elaborated
. vegetable and/or animal proteins and vegetables with cereals
. a dessert complementing the previous elements
A unique menu can replace the starters and the main course depending on the nutritional composition of the menu.
Wines are selected carefully in the region for the pleasure of our guests who still appreciate this French tradition.
I do not serve sodas nor other drinks with added sugar or synthetic sweetener; I do not use processed products from the large food industry.
