Le Suquet Laguiole - FRANCE
A JAPANESE GARDEN, BRAS CUISINE
Without doubt, the cuisine at Toya is an expression of pure Bras. Michel and Sébastien have developed their recipes with the help of the local chefs, who have all sharpened their knives at La Suquet and, once there, have gained an insight into this precise, lucid style of cooking which embraces nature.
With the exception of specific products such as the foie gras, the tuffles from Comprégnac and a few Aveyron cheeses, most of the produce are produced locally and have a rich history. The fruit of many long, patient years of work by man, in harmony with nature; in order to cultivate an extraordinary garden, enjoy magnificent peaches, understand the tastes, imagine different combinations, extract flavours, provoke encounters. Thus the roasted fillet of duck, here smoked with Sakura wood, a variety of cherry tree which when it blossoms, the whole of Japan goes into raptures, provoking scenes of contemplation and celebration. Aburako, a prehistoric-looking fish, from the seas around Hokkaïdo, poached then 'lifted' by a vinaigrette with eggs, a touch of lime with salt and black olives, radishes and a salad of spring shoots. Scallops from around the island, served with an emulsion of black olives and wasabina, a salad which, we were told, as soon as you crunch the leaves, its aroma goes straight up your nose without warning. The biscuit tiède is perfumed with Kiyomi oranges grown by M. Hara, who carefully nurtures this local variety which has no pips and a flavour so intense it is closer to a mandarin. Stewed, the strawberries from the little village of Toyoura marry perfectly with Banyuls. The island of Toya and Le Suquet have never been closer.
