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Paul Aguesse (Futeau, Lorraine)
Paul Aguesse set up business in 1980 with his wife Roselyne in Futeau, on the border between the Meuse and the Marne. Chef at the hotel-restaurant À l'Orée du Bois, his cuisine is a love story between his native Brittany and the Meuse. Whether surf or turf, he always finds a delectable way to present nature's very best.
After picking chanterelle mushrooms we meet the potter, Camille Lange, and the farmer-brewer, Jacques Fagot.
The recipe: rabbit loin with Argonne chanterelles accompanied by bacon and courgettes.
Paul Aguesse set up business in 1980 with his wife Roselyne in Futeau, on the border between the Meuse and the Marne. Chef at the hotel-restaurant À l'Orée du Bois, his cuisine is a love story between his native Brittany and the Meuse. Whether surf or turf, he always finds a delectable way to present nature's very best.
After picking chanterelle mushrooms we meet the potter, Camille Lange, and the farmer-brewer, Jacques Fagot.
The recipe: rabbit loin with Argonne chanterelles accompanied by bacon and courgettes.
