Sapid

The Alain Ducasse group's vegetable restaurant is called Sapid. Here, lady chef Charlotte Bringant is stirring the pots, pots in which mostly vegetables are prepared. Yet the classic values of French cuisine are still present: butter, cream and cheese. Nice to know is that they process everything from a plant: the vegetable itself, the skin, the tops or leafs, and the seeds or pits. Importantly, there is a good relationship with growers known for years!