While vegetables are making a comeback, in France MICHELIN awards its second star to a maverick chef who raises his cattle with respect for the environment and animal welfare, according to the traditions of his terroir, the Aubrac.
The opinion
Among the triumphants of the latest edition of the French MICHELIN Guide is Cyril Attrazic, chef of the eponymous restaurant in Peyre en Aubrac, who was awarded his 2nd MICHELIN Star and the Bib Gourmand for brasserie. "We had no idea what we would get. We learned about it during the award ceremony. It is true that the press had long been giving hints as us as favorites, but we were still surprised. We are happy. Very happy! It is a great satisfaction, but it is also true that we had been making certain choices for three or four years, so as to lead our kitchen where we had hoped."
@Lou Camillou
"We have been working on a different working philosophy, with somewhat more driven orientations. For example, today we raise 20 cattle a year. We raise them while respecting the food balance. As a result, we have a beef-oriented cuisine because with us, in Aubrac, consumers put incredible trust in the animal. We work on this choice, while the general trend points more toward vegetables. This 2nd MICHELIN Star comes to reward this. It reinforces our belief that this is the right direction."
@Caroline Graillard
"It's our territory. Meat is often discriminated against, but when you do things while respecting the environment and nature, it works. The danger lies in excess, one way or the other. But the star will change absolutely nothing. On the contrary it will strengthen this path, that's all. It legitimizes our everyday work. The problem of prices has not yet occurred to me. The first thought that comes is to hire and strengthen the teams. Then ours is a business, it is essential to make ends meet. If it is necessary to increase the payroll share, prices will follow accordingly. We will continue to be fair, as we always have been for the past 25 years."
"We are under pressure every day. It is the concern that guests will get up satisfied. Especially now that they will come from even further away. It will be necessary to show even more benevolence. We will try to progress, as we do every day. MICHELIN inspectors are the only ones who eat from everyone every year. So, they are the only ones who have an accurate reading of the gastronomic landscape."
Source: food & sens
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