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Advice from Dominique Auzias

« Make good wines – Do not lie about quality...

...Have simple ideas and apply them scrupulously ». These are the recommendations left in 1872 by Emile and Léon AUZIAS and the team of chateau Auzias tries to follow daily.  ...

A sustainable quality

In Mamuschka , we stick to quality : quality that will not change over time and will be sustainable because it is not a mere belief , but a spirit of doing good things ... ...
Advice from Cédric Béchade

Growing together

Eating is a vital act, feeding is necessary, taste is a pleasure ! Cooking is cultivating the relationship with our producers. It is cultivating our most valuable asset, one that makes us live because every daily ac...
Advice from Anthony Chenoz

Partage et expression

For these profession lovers, pastry is primarily a source of shares and a true way of expression. ...
Advice from Junichi Yamano

Make all the difference by seasonings and cuts

Seasonings, fish cutouts and gestures make all the difference. The slice of fish is not regular, thin on one side thicker onthe other. In the mouth, it is not flat, it frees other sensations. The rice should not be too c...

Aubrac, permanent inspiration

"This country has given us everything," remembered Sébastien Bras with love. "The northern part of Aveyron had yet been declared, in the sixties, in the process of desertification, like Tibet," recalls Michel emotiona...
Advice from Maxime Badeuil

As a woman

Pastry, I see it as a woman. You have to give it lots of love, be careful, but above all be very patient! ...
Advice from Xavier Burelle

Let the seasons guide our creations

" We enjoy the beautiful products to decline our dishes and our menus to the tastes of the moment, leaving the seasons guide our creations " ...
Advice from Sylvain Joffre

The importance of products

" Nature and food are closely linked, I want through my cooking to share my love for this profession and this nature so rich and generous. This is why I attach great importance to seasons and products. These pr...

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