Anthony Carbalo, chef and gardener. Hailing from Tarn-et-Garonne, a region whose Occitan accents he has retained, the 33-year-old chef has a deep connection with the land and nature, perfectly in tune with the spirit of La Nauve, a bucolic garden hotel surrounded by greenery. This sensitive approach to life, now recognised with a Michelin star for Notes, is reflected in every detail of the estate: beehives for honey, a henhouse for eggs, a citrus greenhouse, fruit trees, vines, a vegetable garden and a fish pond.

Far from seeking an illusory self-sufficiency, his approach aims above all to cultivate a different relationship with nature, the garden and the kitchen. “Our vision of gastronomy at La Nauve is to create a connection between the environment and our guests, to act as a bridge to awaken our guests to the magic of our produce. To show them that when you have the finest vegetables, fruit and fish, you prepare them simply, humbly, as close as possible to their natural state. When the produce is top-notch, the flavour is there; all you need to add is the cooking—that is, the right temperature, down to the degree. That’s when you get it just right. ”

His cuisine offers an ultra-fresh and ever-changing menu, dictated by the vegetable garden, at once rustic and country-style, but above all deeply rooted in a region of fine flavours, nestled between forests, the sea, Cognac houses, farms and local producers. Anthony Carbalo is joined by Simon Souchaud, the pastry chef.