It all starts with asparagus! I discovered Sylvain Erhardt's asparagus during a lunch at L’Arpège in Paris.
It was while visiting Sylvain that I discovered on the floor a crate of quirky asparagus. I asked him what was their final destination and he answered that he can’t sell them because of their look. For me, it definitely was the magic of nature and its beautiful imperfection. I asked him to put them aside for me, and that was the starting point of my signature dish.
Asperge biscornue de Roques-Hautes
- Greg Marchand
This dish brings us closer to the earth and the natural product, it is the product that sublimates everything. It makes sense and fits into my kitchen where the product is king and guides my creations.