Julien Guérard, a chef in questof excellence.
Ten years ago, Julien Guérard 'took the plunge, head first' to transform his restaurant into a place where culinary excellence and local produce are honoured. And in the gardens of the Manoir de la Pommeraie, he grows his own sage, rosemary, liquorice marigold, oyster plant, etc. And for the rest? 'I can't create dishes from a blank sheet. It's when I visit our local producers or take a stroll through the market that I see the products that inspire my dishes.'
