FRÉDÉRIC MOLINA

Chef at Le Moulin de Lére

Just like its wines, the region has an enviable natural larder, where chefs like Frédéric Molina use seasonal, local ingredients in creative dishes. In addition to a Michelin star, his countryside inn in Vailly holds a Michelin Green Star for its sustainable efforts. He tells us more

YOU CREATE NEW MENUS EVERY DAY. HOW DOES THAT WORK?

It’s very exciting! At the beginning I lacked experience, but over time I started seeing results: you have to believe in yourself and persevere.

When it comes to our menu, we always start with a traditional dish and develop on it. I like the juxtaposition of contemporary cuisine within a traditional space. It also has to be simple, it’s all about that.

HOW DID YOU DECIDE TO MAKE MORE ECO-FRIENDLY CHOICES?

It’s not something you choose; it’s always been part of me, of my education. I grew up in the countryside; we had a garden and animals. We’d only buy a few things and produce the rest ourselves. When I became part of the food industry, I went a lot further with that. I wanted to transform everything, not to go down a path that didn’t feel right.

WHAT DOES THE GREEN MICHELIN STAR MEAN TO YOU?

It’s not only a recognition of our efforts, but also of our beliefs, of everything we do. Bringing this topic into our job, into our life, was important to us. At the same time, I don’t want to preach; we’re not part of an industry that’s going to save the world. There’s still a lot to do, and it’s important we remember that.