International
Jacques CARLES
Chef : 1 restaurant Jacques Carles - better known as Jacky - is a Raimu from Aveyron, a truculent cook full of good-natured kindness, who never forgets his duty to pass on the torch, with his son Nicolas gradually taking up the torch.
Jacques Carles grew up in a farming family in the heart of Aveyron. He didn't want to follow in his parents' footsteps, but rather to become a chef. But in his own way, by using only products from the family farm, and by being transparent with his customers about what they eat - when you come to Ferme Carles for the first time, you have to accompany the chef on a tour.When you come to Ferme Carles for the first time, you must accompany the chef on a tour of his estate, to discover his old-fashioned force-fed Muscovy ducks - and, above all, by offering them a moment of unforgettable pleasure.
On his farm, entirely devoted to the finest local produce, Jacques Carles offers a single menu: duck breast salad, gizzard confit, duck coat stuffed with foie gras... and uses, a privilege unique in Europe ("because it requires a particular know-how, notably for hygiene reasons", he points out), an untinned copper cauldron to wage his battle against junk food.
When he's not welcoming customers into his home, this close friend of Pierre Bonte and Jean-Marie Périer travels the length and breadth of France to spread the word, fight against industrial food and pass on his knowledge and passion to younger generations.
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