Chef Pierre-Yves LORGEOUX and his recipes
Pierre-Yves LORGEOUX, Master Cook of France and member of Euro-Toques is a committed leader in favor of sustainable development and thus advocates a kitchen sublimating the "product", but not just any. He has thus developed a series of "Signature" dishes featuring local ingredients, such as wild turbot from Brittany roasted with potatoes from our ribs and fried green onions, or the now famous omelette sweetened with cider jelly. and buckwheat pancake.
It is a balanced, tasty and responsible cuisine that Pierre-Yves LORGEOUX makes sure to offer every day at Thalazur Carnac's "Tables des Salines".
The chef makes a kitchen of palisir to awaken the senses by tastes, textures and colors. His experiences, his travels fed him giving him the audacity of a creative and generous cuisine.