La Ruchotte Farm | Fred Ménager Jacky Durand

"La Ruchotte" sounds clear, greedy and playful like a ritornello, enough to warm up and sit down at the table.

It emerges at the bend of a desolate path, a large square farm surrounded by hedges and murgers. The place is a small piece of rough and beautiful Burgundian limestone plateau, where you can enjoy the gaze among the budding thickets, the yellowed grass of the moor and the dark cuts. In 2002, Fred Ménager moved there, in the middle of nowhere, with the project of elevating everything he would offer on five hectares on a long table d'hôtes. With his CAP in cooking in hand, he arrived in 1991 in Mionnay, at the home of Alain Chapel, who had died a few months earlier. "He was my role model, he gave a crazy importance to the product. I relearned everything, how to bake, how to make stocks, how to make bisques. That's where I found ma cooking family. Know-how can be learned, but the product cannot be learned. »