Ardèche, territory of flavors ...
Fin gras du Mézenc,country lamb, Fario trout, honey from local producers, dairy products - cream in the head - fruits including the famous chestnut, not to mention the must Richerenches truffle ...
The regional repertoire offers a thousand and one flavors that Stéphane Polly declines with passion through his plates.
... Land of heart
When he is not in his kitchen, the Chef travels the roads of the Ardèche to meet producers with whom he has worked in confidence for many years.
Because behind each product, there is a man, a know-how, days of work. All share the same respect for the land and its produces.
My cooking is subtle and creative
Lightness of dishes, created associations and dressage. The kitchen of Stéphane Polly is deployed with delicacy and refinement.
Nothing lies, from the original flavors intact until the rigorous composition of the plate, through the subtle contemporary notes that the Chef likes to distill in his creations.