Chef Adam Blondeau is a trained pastry chef originally from Châteauroux. After time abroad and having garnered valuable experience in some of the world's top kitchens, he is now back on home turf. He may be young, but he already has several strings to his bow: skilled at fermenting (eg pickles), using herbs grown in his own garden, and playfully referencing the terroir. He doesn't cut corners when it comes to the quality of the ingredients in his pared-down dishes, a case in point being his Chambord venison. His cooking is ingredient-led, right down to single-ingredient dishes.