Emerald Green
Christophe Pauly
Le Coque au Champs - Best Vegetable Restaurant 2015
"Being a cook is to give the same passion, the same attention, and the same care to all nature, be it vegetable or animal. It is also to respect the craftsman who works in the shadows, to put his product or his production forward." For me, the luxury is not to work a ton of caviar a year, but to harvest a vegetable in my garden at 10:00 am and serve it and my customers at noon..."
