Barge

Grégoire Gillard was for four years the right hand of the famous Walloon chef Sang Hoon Degeimbre at L'Air du Temps. His partner Barbara used to be head sommelier there. He learned how to cook with the harvest from the extensive vegetable garden and continued it in his own restaurant. He cooks with local seasonal products and cherishes his producers. Vegetables are processed creatively, but are usually only support. 1 Radish as a start to see if the supply of vegetables will increase.