Regularly, I share an original perspective on the industrial excesses of agriculture and the entire food industry, from agricultural cooperatives to haute cuisine and restaurant guides.
I offer unique, natural products for discerning palates, with a distinct taste.
I share culinary insights and notes on the art of living.
I organise curated immersive stays for you to learn the secrets of sourdough bread, truffles and their cultivation, wholesome pork-based cuisine, vegetable fermentation, the holistic kitchen garden...
Stays where, secluded and away from the rush of time, you can find renewal.
Join the circle of discerning readers of my Journal of Taste from a chef and farmer.
In our journal, you will find answers to questions such as:
In agriculture
- Is organic farming truly ecological?
- And permaculture: what should we think?
- Why are farmers angry?
- How to recognise a quality pig?
- What is the best diet for a pig?
- Truffles: 3 mistakes that can be costly.
- ...
In gastronomy
- Are chefs truly experts in quality ingredients?
- How to make sourdough bread at home?
- Does quality food cause weight gain?
- Why synthetic truffle aroma is a poison?
- How to thwart truffle counterfeiters.
- The approach that changes everything when choosing quality poultry?
- Our commitment to natural cuisine for 40 years.
- How to produce an outstanding ham
- ...
Health, balance, art of living:
- How good health begins with food?
- What is good for my children?
- How the way we eat shapes our happiness?
- ...
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