DINNERS AT THE FOULERIE: FROM FIELD TO FORK
Back in the 18th century hemp was processed in the Foulerie, but today it is a haven for food culture, featuring the organic vegetables grown by the Jardins de Courances in the chateau’s walled garden and the nearby plain.
Since 2013, chefs from all over the world have set up their kitchen at Courances for a memorable one-night stand, taking their inspiration from the chateau’s vegetables –not just organic but delicious and amazingly varied – and sharing a personal vision of gastronomy with their guests.
Among them are three-star chef Yannick Alleno, Eric Trochon (holder of France’s top award for artisans) and Mikkel Maarbjerg, a Danish chef with two stars in the Guide Michelin. Remarkably talented young chefs have also been invited: Yamamoto Masaaki and Svante Forstorp from Vivant (Paris 10e), Mauricio Zillo from the restaurant A Mère (Paris 10e), and more recently, Tomy Gousset who has opened his own restaurant Tomy & co (Paris 7e).
Our dinners aim to reflect the new approach to food and eating that is now emerging in the Paris region. To demonstrate that, 50 km from Paris, it is possible to take up the organic challenge, while treating the earth with respect thanks to new growing methods, and keeping prices reasonable (dinner costs around €80, including aperitif, starter, main course, dessert, unlimited wine, a selection of waters, and coffee).
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