2023-05-16 04:02:29
The idea germinated in Anne-Caroline Frey’s head, when it became necessary to extend the Loire Valley Lodges catering offer. The hotel complex, located in the heart of the forest, has therefore opened its second establishment, l’Asperatus, with a very evocative name. ” It’s the name of a last cloud that was discovered,explain to us Anne-Caroline Frey, which announces big storms or hurricanes, and which can be ephemeral. We found it interesting to give this name to the restaurant which has ephemeral, intriguing chefs ».
Because the concept proposed by the Asperatus is indeed to offer ephemeral menus, made by chefs in residence. Every month, customers can therefore discover a different menu and cuisine! ” In the same way that we want to highlight winegrowers, we want to highlight another chef, says Anne-Caroline Frey. And so we said to ourselves that it was interesting to see this new bistronomy that we find in Paris and in the big cities, to have chefs in residence who offer their cuisine, in using local products and products from the forest ».
Chefs from all over the world
It was the English chef Daniel Morgan who inaugurated this new restaurant, following spending by India, Japan, Sweden, or even Denmark. « Sami who arrives is Moroccan, and he has worked a lot in New Yorkadds the founder of the place. Then we have Juan Pablo who is Basque, Milan who arrives later and who is Irish and who has a restaurant in Amsterdam. (…) What they have in common is to be chefs who like to be as close as possible to the products ».
Another common point, all these chefs will offer a menu of dishes to share, which will be made in the outdoor kitchen of the restaurant. As we do with tapas in Spain, the idea is also to share each dish, to be able to taste several and discover a fairly wide range of the chef’s cuisine.
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