539, Plats Forts. Honest and wild food
Martin will cook a dish that characterizes his mountain cuisine, a dish that explains his work in the mountains without being a mountain dish and will also explain how to cook the best Poulard. He will also explain how to run a restaurant all by himself, from the selection of the best product (fish markets, farms, orchards, etc.), to the preparation and customer service. He will explain his direct connection with his producers.
Hall 6 | The Horeca Hub – Show Stage 1Martin will cook a dish that characterizes his mountain cuisine, a dish that explains his work in the mountains without being a mountain dish and will also explain how to cook the best Poulard. He will also explain how to run a restaurant all by himself, from the selection of the best product (fish markets, farms, orchards, etc.), to the preparation and customer service. He will explain his direct connection with his producers.
