A contemporary cuisine
"I demand responsible cooking, whether for me or for my customers, I seek products with high environmental quality.This necessarily requires an effort, because we must be interested in producers, see where they are located but also how they The Moulin de léré is above all a philosophy of work, concentrated around the product and the producers, favoring proximity to enhance local wealth, deepen human contact and reduce the ecological impact."
"The cuisine of today, uses what is available, respects the seasons, uses everything, including bones for broths and stale bread for desserts, uses salt and sugar sparingly, uses good fats, little meat, lots of vegetables, and which is based on gentle and energy-saving methods of preservation such as lacto-fermentation ... This cuisine, which we thought 'Yesterday is actually the kitchen with the most future.'