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Amélie Darvas

Chef of the restaurant Äponem - France

In 2018, after five years spent at the helm of her Parisian restaurant Haï Kaï, Amélie opened Äponem in the south of France. Shortly afterwards, she obtained a Michelin star making her one of the few Michelin-starred female chefs in France. Here at Äponem, the Auberge du Presbytère, she cultivates her own organic vegetable garden, offering an experience where nature and food go hand in hand.

GARDEN GASTRONOMY EXPERIENCE

"Instinctive and based on the seasons food"

At Äponem, Chef Amélie Darvas and her lifelong accomplice, sommelier Gaby Benicio, work hard to make this inn in the very heart of Hérault a space full of freedom, where they serve food that is instinctive and based on the seasons. They cultivate their own biodynamic kitchen garden together in a place where nature, food and local produce come together.

As tools are an extension of the cook, a kitchen garden is the extension of their responsibility to feed their guests well with their pleasure always uppermost.

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THE MAIN COURSE

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To showcase this virtuous approach for the Garden Gastronomy experience, they came up with a 100% plant-based dish for pairing with La Grande Dame 2012.

Pairing with La Grande Dame

This signature dish, accentuating the wine through 4 different vegetables from the kitchen garden is served with toasted nori oil and white miso soup, all seasoned with aromatic flowers.

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"An authentic, peaceful location"
Äponem means "happiness" in the language of the Pataxo, an indigenous Brazilian tribe. It's a nod to the origins of sommelier Gaby Benicio. It is an authentic, peaceful location where time stands still. It is situated on a small mountain, surrounded by scrubland, with a small lake below and an atmosphere redolent with the scents of the kitchen garden.
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“It’s very interesting to start with a wine when making a dish. Here, wine and vegetables really come to the fore. La Grande Dame is a wine that pairs really well with fine food. Its verticality and straight-edged side with a nice volume go perfectly with plant-based food"

Gaby Benicio
Our project really revolves around the kitchen garden. I feel like I'm involved with something truer, as far as our truth goes anyway.
Amélie Darvas

Discover our chefs

April Bloomfield

April Bloomfield

Chef of the restaurant at the Mayflower Inn & Spa’s
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Tadayoshi Kimura

Tadayoshi Kimura

Chef of the restaurant TEPPANYAKI in Kyoto - Japan When it comes to his culinary philosophy, Tadayoshi believes in creating dishes by playing with traditional Kyoto vegetables (Kyo-yasai) and their diversity throughout the year depending on the season. With over 30 varieties in total, his dishes focus on highlighting the beauty of the vegetables and initiating his diners to the terroir of Kyot...
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Iker Erauzkin

Iker Erauzkin

Chef of the restaurant UMA* in Barcelona - Spain Currently, Iker runs UMA Restaurant in Barcelona with his wife Anna Yébenes, a revolutionary hospitality concept that goes against the status quo and where the diner is the main protagonist. Adapting their menu every week cater to the freshest products from the garden, sea or land.
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Marcel Ravin

Marcel Ravin

Chef of the restaurant Blue Bay* at Monté Carlo Bay Hotel and Resort – Monaco Michelin-starred chef Marcel Ravin is the name behind Blue Bay, the Monte-Carlo Bay Hotel...
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Kotaro Noda

Kotaro Noda

Chef of the restaurant FARO in Shiseido Ginza (Tokyo) - Japan Winning his second Michelin star in 2017, he became the first Japanese Chef to gain the Michelin recognition twice. At his restaurant Faro in Ginza, Tokyo, his fully vegan dishes embody his experiences in Italy through the lens of the Japanese culture of cherishing the ambience and taste of each season.
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Hironori Sato

Hironori Sato

Chef of the restaurant MELI MELO in Hokkaido - Japan In 2013, Hironori Sato opened "meli melo" in the Maruyama district of Sapporo. Using carefully selected ingredients from Japan and abroad, French techniques, and his Japanese sensibilities to execute each dish, his cooking style expresses a variety of textures, aromas, and flavors. His richly creative cuisine earned him a Michelin star in 20...
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Robin Gill

Robin Gill

Chef of Zebra Riding Club Restaurant at Birch - United Kingdom Working in a capital city as is London, Robin approaches his cuisine in what he calls a “ten-step back approach” – his strong relationships with purveyors and growers, from land to sea, are what form the basis for his menus. Robin’s training as a young chef was spent in rural environments, led by nature, in some of the leading gastr...
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Domingo Schingaro

Domingo Schingaro

Chef of the restaurant DUE CAMINI, Borgo Egnazia - Italy In January 2016, Domenico Schingaro was appointed executive chef at Borgo Egnazia, where he coordinates the entire food & wine offering and leads the gourmet project at the Due Camini restaurant, which won a Michelin Star in November 2018. Exploring the essence, substance and feel of food from land and sea.
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Dario Cadonau

Dario Cadonau

Chef of the restaurant VIVANDA - Switzerland Dario is a Chef, holder of 17 Gault Millau points, a Michelin star, and the owner of the In Lain Hotel Cadonau in Brail, the smallest 5-star superior hotel in Switzerland. For his cuisine, Dario draws inspiration from the nature that surrounds him, working mainly with seasonal, local products from Engadine, and boundless creativity.
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  • Garden gastronomy

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  • Vegetable garden of Verzy

    Discover the garden
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