Auberge Les Gonies
It only takes one bite of Chef Mirella's signature baked tomato dish to know something is different. The vine ripe tomato slices mixed with garlic, salt, and honey awaken your tastebuds to heavenly flavors you never knew existed. Credit must be given to a chef with such talent but Mirella swears it's because she starts with quality ingredients.
To qualify as an auberge, Les Gonies must get at least 80% of its food from its own property. This means the food is picked daily, at the peak of freshness. No ripening in a plastic package on a store shelf or in a shipping container on this farm. The other reason the product is so amazing is because it is 100% organic. At Auberge Les Gonies they even go beyond the organic label and make efforts to be self-sustainable like feeding kitchen scraps back to the pigs and chickens or growing their own grains for their chickens to eat. The lambs and cows also have a rotating pasture schedule that ensures they can eat live grass and plants all year long, enhancing the quality of meat. They even ferment their own plums to make a delicious aperitif.
Because the harvest changes daily, Mirella's menu does as well. Watching her create culinary delights without a recipe, with a rotating bounty is a fine art only few can perfect. She takes care as she plates each salad, hums to Queen's "Bohemian Rhapsody" as she puts desert in the oven, and is ever present to the energy of the dishes as she creates her temporary masterpiece.
Her restaurant is full of repeat guests who admit she is the only one who can get their children to eat their veggies. The atmosphere in the indoor/outdoor restaurants is as relaxing and peaceful as the garden where the food came from. Auberge cooking is a refreshing example of how food can be made on a small scale with a low environmental impact, and even positive environmental impact, with big taste.
If you're ever in Mauroux France, make sure to book your table in advance, as Auberge Les Gonies is full for weeks during peak season. Check out the mouth watering pictures below as a lamb roast filled with merguez sausage cooked in an original outdoor bread oven and fresh fruits and veggies from the garden.
To qualify as an auberge, Les Gonies must get at least 80% of its food from its own property. This means the food is picked daily, at the peak of freshness. No ripening in a plastic package on a store shelf or in a shipping container on this farm. The other reason the product is so amazing is because it is 100% organic. At Auberge Les Gonies they even go beyond the organic label and make efforts to be self-sustainable like feeding kitchen scraps back to the pigs and chickens or growing their own grains for their chickens to eat. The lambs and cows also have a rotating pasture schedule that ensures they can eat live grass and plants all year long, enhancing the quality of meat. They even ferment their own plums to make a delicious aperitif.
Because the harvest changes daily, Mirella's menu does as well. Watching her create culinary delights without a recipe, with a rotating bounty is a fine art only few can perfect. She takes care as she plates each salad, hums to Queen's "Bohemian Rhapsody" as she puts desert in the oven, and is ever present to the energy of the dishes as she creates her temporary masterpiece.
Her restaurant is full of repeat guests who admit she is the only one who can get their children to eat their veggies. The atmosphere in the indoor/outdoor restaurants is as relaxing and peaceful as the garden where the food came from. Auberge cooking is a refreshing example of how food can be made on a small scale with a low environmental impact, and even positive environmental impact, with big taste.
If you're ever in Mauroux France, make sure to book your table in advance, as Auberge Les Gonies is full for weeks during peak season. Check out the mouth watering pictures below as a lamb roast filled with merguez sausage cooked in an original outdoor bread oven and fresh fruits and veggies from the garden.
Santé
hey guys. Looks like you're having a blast and learning a lot. Please come and put some of this new knowledge to work in GV ASAP.
ReplyDeleteNeed more pics of you guys enjoying yourselves
Here they come, watch out.
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