La Table de Pavie Unveils New Menu: A Culinary Homage to Saint-Émilion's Terroir
Two-Michelin-starred La Table de Pavie has launched a groundbreaking new menu, "Empreinte Végétalisée," deeply rooted in Saint-Émilion's rich heritage and vibrant local produce. Crafted by Chef Yannick Alléno and led by Executive Chef Sébastien Faramond, the dishes draw profound inspiration from the restaurant's surroundings, spotlighting vegetables, roots, stalks, shoots, sprouts, leaves, and flowers. Central to this innovative concept is the powerful influence of vines and wine, evident in the recipes' spirit, thoughtful wine pairings, and sensory qualities reminiscent of Grand Crus.
The menu emphasizes ultra-local plant produce, with chefs collaborating closely with talented local farmers, including L’Eau à la Bouche, an aquaponic farm, and Château Monbousquet’s farm. Techniques similar to winemaking processes—such as fermentation, cold reduction, extraction, and infusion—are employed to concentrate flavors and express the local terroir, much like how grapes are transformed into fine wines. This culinary journey celebrates the essence and diversity of Saint-Émilion, offering diners an unprecedented experience where cookery echoes vinification.
