Anthony Carballo, chef and gardener
Originally from Tarn-et-Garonne, a region from which he has retained a few Occitan intonations, Anthony Carballo, 33, is a lover of the land and nature, and is completely at home in the La Nauve project, a bucolic garden hotel surrounded by vegetation. Pushing the experiment to the limit, he has installed beehives to produce his own honey, a henhouse for eggs, a citrus greenhouse, fruit trees, vines, a vegetable garden and a fishery.
The idea is not to aim for utopian self-sufficiency, but to cultivate a different relationship with nature, the garden and cooking. “Our vision of gastronomy at La Nauve is to create a link between the environment and our customers, to act as a relay to awaken our guests to the magic of our products. To show them that when you have the most beautiful vegetables, fruit and fish, you work with them simply, humbly, as close as possible to what they are. When the product is top-notch, the taste is there, all you have to do is add the cooking, i.e. the right temperature down to the last degree. Then we’re right. That’s our world, and we want to take people by the hand and take them to the garden to meet our producers, breeders, fishermen, market gardeners, bakers…”.
An ultra-fresh and evolving menu, in tune with the rhythm of the kitchen garden, at once gardening and country, but above all deeply rooted in a region of good taste that includes forests, sea, cognac houses, farms…

Anthony is accompanied by Simon Souchaud, Pastry Chef.