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Cannery: back to the origins

Here is the result of a great teamwork, masterfully managed by Jean-Guy Humblot, who has rediscovered his original passion for cannery.
First successful experience: sea lamprey with vintage wine from various châteaux.

A unique recipe including wine from prestigious estates as the main ingredient.
Other recipes are being developed, always aiming for excellence.

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Jérôme and I are brothers.
He cooks his recipes in our headquarter and I sublimate his work on the events sites. Each new performance is a unique adventure. You must deal with a unique space, specific expectations, plans, guests, teams, etc. Everything must have millimeter precision; this is pure excitement!

David Moquais – Off site chef manager
Apetizer

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