of my friend Éric Sanceau ( La Ferme de la petite Hogue) and I salute his
commitment to the cause and animals's welfare ! .. See the vidéo
In Burgundy, in Volnay, the Huber Verdereau's domain is a family firm that is currently run by Thiébault Huber, third generation. Convinced that Burgundy's wealth lies in its lands, he tries hard to observe a savoir-faire by making his wines in accordance with tradition, and thanks to an organic and biodynamic agriculture.
For the ZINC bistrots, I wanted to create authentic places to promote the sharing and conviviality of traditional and local cuisine so generous and sincere. The ham slicer machine soon appeared to me as an obvious touch to perfect the atmosphere...
It is said that the dining room is an extension of the cooking gesture... Once done and put on the serving-hatch, if there is not someone on the other side who is passionate, talented, elegant and attentive to take the plate, the gesture is damaged. That's why I wanted to pay tribute to the men and women of the service, and especially those working in my restaurants.
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