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“My restaurant is part of the Picardy Tables Régionales group. That is just fine for me, I love talking about my region! I am also a member of the Confrérie du gâteau battu brotherhood. Here in Picardy, “gâteau battu” is the cake par excellence to revive you after a good walk! The land in Picardy is so diverse. I can work with vegetables, fruit, game, dessert… The Valloires gateau, for example, is a dessert that I invented in tribute to the Valloires abbey, where the monks grew pear trees.”
Michel
SAVREUX
(EPAGNE-EPAGNETTE)
Head chef
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