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“If it’s worth doing, it’s worth doing well. Refinement in cooking doesn’t have to be the conventional way.”
Be it working in a top-notch kitchen in Antibes after years of intensive training or with farmers in the Alpes-Maritimes area who only use nature’s resources there is always refinement and the search for excellence in what he cooks and eats. Excellence and gastronomy can be simply delicious and deliciously simple.
Edmond’s philosophy – throw nothing away, waste nothing, everything has a use, a purpose, and the bare necessities can be enough. The tastiest of meals doesn’t have to take hours of preparation; it needs thought and natural ingredients. If you eat less and better, you’ll learn how your body functions, it will be more receptive and work better for you.
“Simplicity and refinement are compatible.”