The Gastronomy of the Lacoste Villa by Gerald Passeda offers refined menus to you harmonizes some with the seasons, created starting from fresh products, as a majority of the area and raised in the respect of nature.
The challenge is daunting: “to respect the place, to adapt while remaining myself, in an inspiring environment. Show another facet of my cooking in a sustainable culinary happening! »
explains the Chief with a smile. Between the Sainte Victoire and the edge of the Luberon, the foie gras plunges into a seaweed broth, the lobster is in love with the black pudding. Far from sauces, juices and extractions are quintessential:
extraction of black olive and juice of brandade to emphasize the fishing of the day, green olive juice to raise the lamb with the shoulder cooked on embers. Olives, lamb, poultry, grass: the landscape of the back-country of Provence is in the plate.
The Domaine’s vegetable garden provides a large part of the vegetables used, the scrubland takes care of the wild herbs and the honey, produced on site, slips into an ice cream and pollen cookies.