Honey, raspberries and chocolate: pastry chef Anthony Chenoz’s top picks

Anthony Chenoz, pastry chef at La Grand’Vigne at Les Sources de Caudalie, shares his top picks for where to find exceptional fruit, bread, and even chocolate candies.

Mathilde Bourge Published today at 12:04

As the pastry chef at La Grand’Vigne (4 toques) at Les Sources de Caudalie in Martillac, Anthony Chenoz draws much of his inspiration from the local produce around him. But beyond the garden and the Bordeaux region, the pastry chef especially enjoys working with artisans and producers whose expertise he knows well. Beekeepers, raspberry growers, farmer-bakers and chocolatiers: here are a few of his favorite spots.

Le Miel de mon Petit Rucher, Le Haillan

It’s a partnership that has gone far beyond the professional realm. Anthony Chenoz has been working for several years with Juan Gonzalez, a beekeeper who started his business in 2018 near Bordeaux before moving his operations to the Pyrenees. “He works alone; this is a career change for him, and above all, he’s passionate about what he does,” says the pastry chef. For La Grand’Vigne, the beekeeper creates certain custom products. In particular, the team uses a large portion of his pollen, as well as his beeswax, even going so far as to use it to wax the cannelés. “He makes extraordinary honeys, especially carrot and radish honey. It’s exceptional,” emphasizes Anthony Chenoz. The beekeeper also tends to the hives set up on the Sources de Caudalie estate. Over time, the supplier has become a friend.

Where? Le Miel de mon Petit Rucher, 11 rue Sainte-Christine, 33185 Le Haillan

Raspberries from Tursan, Bahus-Soubiran

For his raspberries, Anthony Chenoz sources from Philippe Sebi, a grower based near Eugénie-les-Bains in the Landes region. This partnership has lasted for over three years and allows the chef to work all summer long with organically grown fruit cultivated without pesticides. Philippe Sebi also grows citrus fruits, which Anthony Chenoz particularly enjoys during the winter season. Located about an hour and a half from Martillac, this supplier allows the pastry chef to prioritize locally sourced ingredients while working with fruits he finds particularly interesting.

Where? Les framboises du Tursan, 601 D11, 40320 Bahus-Soubiran

Bread from Terre de Beaulieu, Bordeaux

For his bread, Anthony Chenoz relies on Terre de Beaulieu, a farm-bakery that oversees every stage of production, from growing the wheat to baking the bread. Here, Angélique and Jean-Christophe operate through a direct-to-consumer model, with a strong focus on traceability. “They’re farmers, millers, and bakers,” sums up the pastry chef. Jean-Christophe grows Bordeaux red wheat, while Angélique processes the grain and bakes sourdough breads. The couple produces flours with very distinctive profiles, which Anthony Chenoz also uses in his pastries. “We truly know the entire journey of the product, from growing the wheat all the way to the shop,” says the pastry chef.

Where? Terre de Beaulieu, 11 rue Duffour-Dubergier, 33000 Bordeaux
@terredebeaulieu

Rhubarb from Maison Vermès, Saint-Riquier

Another producer Anthony Chenoz has been working with since 2018 is Maison Vermès, which specializes in rhubarb. This long-standing collaboration provides the pastry chef with particularly delicate stalks. “Their rhubarb is truly a gem,” he enthuses. Its quality makes it possible to minimize peeling while preserving a delicate texture and flavor. For Anthony Chenoz, rhubarb has the unique quality of being both a complex ingredient to work with and very simple in its expression: a raw ingredient he loves precisely for its ability to bring precision and freshness to desserts.

Where? Maison Vermès, 8 rue de Gueschart, 80135 Saint-Riquier
@producteurderhubarbes

Pierre Mirgalet’s chocolate, Gujan-Mestras

Finally, it’s hard for Anthony Chenoz to talk about his favorite products without mentioning Pierre Mirgalet. A Meilleur Ouvrier de France chocolatier, Pierre Mirgalet was also one of Anthony Chenoz’s first head chefs. The pastry chef is particularly fond of his confections. “I’ve rarely eaten chocolate candies this good,” he admits. He especially likes his old-fashioned approach, which evokes a certain artisanal tradition while maintaining the highest standards of craftsmanship. “I enjoy them every single time,” the pastry chef simply sums up.