A relentless quest for the best in local production
In the Gard region, on the border with the Camargue, Michel Kayser upholds the values of this land and its soils.
Proximity, solidarity and respect for nature form the solid foundation on which the Chef builds his daily business. He is deeply attached to local produce and suppliers, who have become true friends over the years.
Short distribution channels, traceability,
respect for products,
awareness-raising
Since his arrival in the Gard region, Michel Kayser has demonstrated an absolute commitment to the region's produce.
Driven by a simple desire to eat well and eat well well, the 2 Michelin-starred chef sees himself not just as a chef, but as an ambassador for the region that once welcomed him, a region that he wants to promote, showcase and sublimate every day through his cooking, while respecting it and doing his bit for its environment.
An approach
for over 39 years
Respect for the product is a basic notion that has accompanied Michel KAYSER since he started in the kitchen.
His aim is to extract the slightest flavour, without wasting it, and to seek day after day to extract the substance so that it can be reused in other ways.
For example, for fish, in addition to preserving the bones for the bottoms, the scales and liver are also worked on.
This quest also involves showcasing 'simple' products such as radishes, which, after a great deal of research, are now the subject of a dish in their own right.
This concern for the product goes as far as preserving species, as the restaurant has had the Cévennes chestnut, an endangered species, classified as Slow FOOD in 2021, and which can be found in season in certain desserts in the form of flour.
In his own garden, the chef has already developed a host of solutions, from eliminating chemicals from the upkeep of the grounds, kitchen garden and herb garden to keeping his own beehives and setting up a complete waste composting station in partnership with Nîmes Métropole's Department for the Collection and Treatment of Household Waste, making the restaurant the only establishment in the department to have its own composting station.
But it is above all listening to living nature that preoccupies the chef.
Our partners and suppliers
Working with local produce and finding inspiration in it is an absolute priority for Chef Michel Kayser, who has worked hard to build up a network of loyal producers so that he can understand and share good produce, its history and that of the committed men and women who grow it.
Long-lasting relationships have developed between this passionate chef and his suppliers over time, thanks to Michel's curiosity, his eagerness to learn and even his willingness to go the extra mile by passing on his knowledge and, in some cases, helping local businesses to grow.
- Serge Amouroux, asparagus producer (Aigues-Mortes) ;
- Magali Saumade, bull breeder (Camargue) ;
- Laurent Ducurtil, strawberry grower (Beaucaire) ;
- Christophe Paradis, olive oil producer (Martignargues - Saint-Maximim) ;
- Didier and Eric Baeza, Hubbell pigeon breeders (Manduel) ;
- Maria Nieves and Daniel Castejon, shellfish producers (Port-Saint-Louis-du-Rhône).
This search goes far beyond food suppliers, with each supplier undergoing meticulous research to ensure the provenance of their products, whether for linen, office supplies, packaging, etc. The logo ribbons, for example, were created by a French company from recycled plastic bottle tops.
An approach in continuity
This work extends to the tableware: for example, the water glasses have been chosen in the shape of a chalice, to draw customers' attention to the rarity and beauty of a simple glass of water.
Similarly, for the water, coffee and tea sets, Michel KAYSER worked in collaboration with a local ceramist, Isabelle DOBLAS-COUTAUD, who brought his concepts and his struggles to life. For example, a coffee service was created in the form of rocks to draw customers' attention to the scarcity of products such as coffee, tea and sugar, and to encourage them to consume consciously.
Always researching and developing, and constantly striving for the best, Michelin-starred chef Michel KAYSER is also working on replacing kitchen containers with more sustainable ones (for storage and production). With the help of ADEME, he is also researching new ways of preserving and cooking food.
Oe
no
logy
Chef Michel KAYSER's passion for his terroir and the people who bring it to life is certainly not limited to his cooking: he has long forged close friendships with the winegrowers who make up this terroir and whose wines are a perfect match for his cuisine.
Let yourself surprised by the wines he has selected with his Head Sommelier, Lionel DELSOL, a true ambassador for local winegrowers who has been looking after the 6,000 bottles in the exceptional cellar of this 2-star restaurant in the Gard region for over 20 years.
The Michel Kayser restaurant near Nîmes also offers a selection of wines by the glass, to go with our 5, 8 and 11-course Quintessence menus.
If you prefer, or simply for the pleasure of discovery, Lionel also has some very fine vintages of local organic wines in his cellar.
Listen to his advice and let him tell you all about this land, where certain remains bear witness to the cultivation of vines in Nîmes during the Second Iron Age.
