Description
You know what's wild about French gastronomy? While most restaurants struggle to earn a single Michelin star, there's this chef who turned an old farmhouse into a culinary empire, complete with not just stars, but a 70-variety cheese cave and a wine cellar built into a medieval tower.
Hosted by Ausha. See ausha.co/privacy-policy for more information.
Transcription
Welcome to Lookbook Inspirations, the podcast that explores new luxury experiences in art, design, and wellness. Today, we're heading to the French Riviera to discover a place that's redefining what self-care truly means.
You know what's wild about French gastronomy? While most restaurants struggle to earn a single Michelin star, there's this chef who turned an old farmhouse into a culinary empire, complete with not just stars, but a 70-variety cheese cave and a wine cellar built into a medieval tower. Now that's quite a transformation. What inspired someone to take on such an ambitious project?
Well, it all started with Jérôme Nuttil's self-described slightly crazy dream. He stumbled upon this ancient mass, that's what they call traditional farmhouses in southern France, in Nîmes, and instead of seeing a crumbling building, he envisioned this complete gastronomic universe.
Hmm. You know how some people just have that special ability to see potential where others see ruins? What exactly did he create there?
Oh my goodness, where do I start? He basically built this incredible culinary compound that includes a Michelin-starred restaurant, a casual brasserie called Bistre A.U., a boutique hotel, and get this, he even brought in his friend Frédéric Fauré, who holds the prestigious Meilleur Ouvrier de France title, to design these stunning gardens.
That's quite the dream team. Tell me more about this Meilleur Ouvrier de France title. it sounds important.
It's literally the highest honor you can receive in French craftsmanship. Think of it like getting a PhD, an Olympic gold medal, and a knighthood all rolled into one. And what's fascinating is that Newtile himself earned this title in 2011.
So we're talking about someone who's really at the absolute peak of their profession. What makes his restaurant stand out?
Well, the Michelin-starred restaurant is where things get really interesting. They have this incredible cheese-aging cellar with over 70 different varieties, and their signature dish combines bull meat with oysters, which is just such a clever nod to both the region's bullfighting tradition and its Mediterranean location.
That's such a thoughtful way to tell the story of a place through food. What about the more casual spot?
The Beaster AU is fascinating because it shows how high-end cuisine can be made more accessible. They use seasonal ingredients and even luxury items like truffles, but keep the prices reasonable. And what's really cool is how the menu changes daily based on what's fresh and available.
You mentioned there's a hotel component too. What's that like?
So it's this intimate four-room hotel, and the crown jewel is the Flamenca Suite. They've managed to blend traditional architecture with modern luxury. Think Nuck's Cosmetics in the bathrooms and these gorgeous views over Fora's landscaped gardens. Even breakfast is an event with fresh homemade pastries and local artisanal products served on white tablecloths.
That's quite a way to honor both tradition and innovation. How did New Teal develop this vision?
Well, here's what's really interesting. He comes from a family of bakers and pastry chefs, so you could say he had flour in his veins. But instead of following directly in their footsteps, he carved his own path through some of France's most prestigious kitchens. including working as head chef for Georges Blanc and earning two Michelin stars at La Castellas.
Sounds like he took the family tradition and elevated it to new heights.
Exactly. And what I find most compelling is how he's created this perfect balance between honoring local traditions and pushing culinary boundaries. The whole property is just minutes from Nîmes' famous Roman arena, yet it feels like this timeless sanctuary where past and present merge.
You know what strikes me about this whole story? It's about so much more than just creating great food.
That's exactly right. It's about creating an experience that engages all the senses. From the gardens to the wine cellar built into the medieval tower, every detail has been carefully considered. It's like he's created this little universe where everything works in harmony to tell the story of French gastronomy.
And to think it all started with what he called a slightly crazy dream.
You know what they say? Sometimes the craziest dreams lead to the most extraordinary realities. In this case, it led to a place where tradition and innovation dance together on every plate, in every room, and through every carefully tended garden path.
By the way, I also heard you're accompanying chef Jérôme Nuttil on a culinary journey.
Yes, indeed. Lookbook magazine loves following talented chefs beyond borders. We're heading with Jérôme Nuttil to Crete. to the Rolais and Chateau Alunda, where he will co-host a four-hands gala dinner. We'll be sure to share much more with you when we return.
Thank you for joining us on this episode of Lookbook Inspirations. If you enjoyed it, be sure to subscribe and explore more of our luxury, design, and wellness content on Lookbook Magazine. See you soon for another immersive journey.
Description
You know what's wild about French gastronomy? While most restaurants struggle to earn a single Michelin star, there's this chef who turned an old farmhouse into a culinary empire, complete with not just stars, but a 70-variety cheese cave and a wine cellar built into a medieval tower.
Hosted by Ausha. See ausha.co/privacy-policy for more information.
Transcription
Welcome to Lookbook Inspirations, the podcast that explores new luxury experiences in art, design, and wellness. Today, we're heading to the French Riviera to discover a place that's redefining what self-care truly means.
You know what's wild about French gastronomy? While most restaurants struggle to earn a single Michelin star, there's this chef who turned an old farmhouse into a culinary empire, complete with not just stars, but a 70-variety cheese cave and a wine cellar built into a medieval tower. Now that's quite a transformation. What inspired someone to take on such an ambitious project?
Well, it all started with Jérôme Nuttil's self-described slightly crazy dream. He stumbled upon this ancient mass, that's what they call traditional farmhouses in southern France, in Nîmes, and instead of seeing a crumbling building, he envisioned this complete gastronomic universe.
Hmm. You know how some people just have that special ability to see potential where others see ruins? What exactly did he create there?
Oh my goodness, where do I start? He basically built this incredible culinary compound that includes a Michelin-starred restaurant, a casual brasserie called Bistre A.U., a boutique hotel, and get this, he even brought in his friend Frédéric Fauré, who holds the prestigious Meilleur Ouvrier de France title, to design these stunning gardens.
That's quite the dream team. Tell me more about this Meilleur Ouvrier de France title. it sounds important.
It's literally the highest honor you can receive in French craftsmanship. Think of it like getting a PhD, an Olympic gold medal, and a knighthood all rolled into one. And what's fascinating is that Newtile himself earned this title in 2011.
So we're talking about someone who's really at the absolute peak of their profession. What makes his restaurant stand out?
Well, the Michelin-starred restaurant is where things get really interesting. They have this incredible cheese-aging cellar with over 70 different varieties, and their signature dish combines bull meat with oysters, which is just such a clever nod to both the region's bullfighting tradition and its Mediterranean location.
That's such a thoughtful way to tell the story of a place through food. What about the more casual spot?
The Beaster AU is fascinating because it shows how high-end cuisine can be made more accessible. They use seasonal ingredients and even luxury items like truffles, but keep the prices reasonable. And what's really cool is how the menu changes daily based on what's fresh and available.
You mentioned there's a hotel component too. What's that like?
So it's this intimate four-room hotel, and the crown jewel is the Flamenca Suite. They've managed to blend traditional architecture with modern luxury. Think Nuck's Cosmetics in the bathrooms and these gorgeous views over Fora's landscaped gardens. Even breakfast is an event with fresh homemade pastries and local artisanal products served on white tablecloths.
That's quite a way to honor both tradition and innovation. How did New Teal develop this vision?
Well, here's what's really interesting. He comes from a family of bakers and pastry chefs, so you could say he had flour in his veins. But instead of following directly in their footsteps, he carved his own path through some of France's most prestigious kitchens. including working as head chef for Georges Blanc and earning two Michelin stars at La Castellas.
Sounds like he took the family tradition and elevated it to new heights.
Exactly. And what I find most compelling is how he's created this perfect balance between honoring local traditions and pushing culinary boundaries. The whole property is just minutes from Nîmes' famous Roman arena, yet it feels like this timeless sanctuary where past and present merge.
You know what strikes me about this whole story? It's about so much more than just creating great food.
That's exactly right. It's about creating an experience that engages all the senses. From the gardens to the wine cellar built into the medieval tower, every detail has been carefully considered. It's like he's created this little universe where everything works in harmony to tell the story of French gastronomy.
And to think it all started with what he called a slightly crazy dream.
You know what they say? Sometimes the craziest dreams lead to the most extraordinary realities. In this case, it led to a place where tradition and innovation dance together on every plate, in every room, and through every carefully tended garden path.
By the way, I also heard you're accompanying chef Jérôme Nuttil on a culinary journey.
Yes, indeed. Lookbook magazine loves following talented chefs beyond borders. We're heading with Jérôme Nuttil to Crete. to the Rolais and Chateau Alunda, where he will co-host a four-hands gala dinner. We'll be sure to share much more with you when we return.
Thank you for joining us on this episode of Lookbook Inspirations. If you enjoyed it, be sure to subscribe and explore more of our luxury, design, and wellness content on Lookbook Magazine. See you soon for another immersive journey.
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Description
You know what's wild about French gastronomy? While most restaurants struggle to earn a single Michelin star, there's this chef who turned an old farmhouse into a culinary empire, complete with not just stars, but a 70-variety cheese cave and a wine cellar built into a medieval tower.
Hosted by Ausha. See ausha.co/privacy-policy for more information.
Transcription
Welcome to Lookbook Inspirations, the podcast that explores new luxury experiences in art, design, and wellness. Today, we're heading to the French Riviera to discover a place that's redefining what self-care truly means.
You know what's wild about French gastronomy? While most restaurants struggle to earn a single Michelin star, there's this chef who turned an old farmhouse into a culinary empire, complete with not just stars, but a 70-variety cheese cave and a wine cellar built into a medieval tower. Now that's quite a transformation. What inspired someone to take on such an ambitious project?
Well, it all started with Jérôme Nuttil's self-described slightly crazy dream. He stumbled upon this ancient mass, that's what they call traditional farmhouses in southern France, in Nîmes, and instead of seeing a crumbling building, he envisioned this complete gastronomic universe.
Hmm. You know how some people just have that special ability to see potential where others see ruins? What exactly did he create there?
Oh my goodness, where do I start? He basically built this incredible culinary compound that includes a Michelin-starred restaurant, a casual brasserie called Bistre A.U., a boutique hotel, and get this, he even brought in his friend Frédéric Fauré, who holds the prestigious Meilleur Ouvrier de France title, to design these stunning gardens.
That's quite the dream team. Tell me more about this Meilleur Ouvrier de France title. it sounds important.
It's literally the highest honor you can receive in French craftsmanship. Think of it like getting a PhD, an Olympic gold medal, and a knighthood all rolled into one. And what's fascinating is that Newtile himself earned this title in 2011.
So we're talking about someone who's really at the absolute peak of their profession. What makes his restaurant stand out?
Well, the Michelin-starred restaurant is where things get really interesting. They have this incredible cheese-aging cellar with over 70 different varieties, and their signature dish combines bull meat with oysters, which is just such a clever nod to both the region's bullfighting tradition and its Mediterranean location.
That's such a thoughtful way to tell the story of a place through food. What about the more casual spot?
The Beaster AU is fascinating because it shows how high-end cuisine can be made more accessible. They use seasonal ingredients and even luxury items like truffles, but keep the prices reasonable. And what's really cool is how the menu changes daily based on what's fresh and available.
You mentioned there's a hotel component too. What's that like?
So it's this intimate four-room hotel, and the crown jewel is the Flamenca Suite. They've managed to blend traditional architecture with modern luxury. Think Nuck's Cosmetics in the bathrooms and these gorgeous views over Fora's landscaped gardens. Even breakfast is an event with fresh homemade pastries and local artisanal products served on white tablecloths.
That's quite a way to honor both tradition and innovation. How did New Teal develop this vision?
Well, here's what's really interesting. He comes from a family of bakers and pastry chefs, so you could say he had flour in his veins. But instead of following directly in their footsteps, he carved his own path through some of France's most prestigious kitchens. including working as head chef for Georges Blanc and earning two Michelin stars at La Castellas.
Sounds like he took the family tradition and elevated it to new heights.
Exactly. And what I find most compelling is how he's created this perfect balance between honoring local traditions and pushing culinary boundaries. The whole property is just minutes from Nîmes' famous Roman arena, yet it feels like this timeless sanctuary where past and present merge.
You know what strikes me about this whole story? It's about so much more than just creating great food.
That's exactly right. It's about creating an experience that engages all the senses. From the gardens to the wine cellar built into the medieval tower, every detail has been carefully considered. It's like he's created this little universe where everything works in harmony to tell the story of French gastronomy.
And to think it all started with what he called a slightly crazy dream.
You know what they say? Sometimes the craziest dreams lead to the most extraordinary realities. In this case, it led to a place where tradition and innovation dance together on every plate, in every room, and through every carefully tended garden path.
By the way, I also heard you're accompanying chef Jérôme Nuttil on a culinary journey.
Yes, indeed. Lookbook magazine loves following talented chefs beyond borders. We're heading with Jérôme Nuttil to Crete. to the Rolais and Chateau Alunda, where he will co-host a four-hands gala dinner. We'll be sure to share much more with you when we return.
Thank you for joining us on this episode of Lookbook Inspirations. If you enjoyed it, be sure to subscribe and explore more of our luxury, design, and wellness content on Lookbook Magazine. See you soon for another immersive journey.
Description
You know what's wild about French gastronomy? While most restaurants struggle to earn a single Michelin star, there's this chef who turned an old farmhouse into a culinary empire, complete with not just stars, but a 70-variety cheese cave and a wine cellar built into a medieval tower.
Hosted by Ausha. See ausha.co/privacy-policy for more information.
Transcription
Welcome to Lookbook Inspirations, the podcast that explores new luxury experiences in art, design, and wellness. Today, we're heading to the French Riviera to discover a place that's redefining what self-care truly means.
You know what's wild about French gastronomy? While most restaurants struggle to earn a single Michelin star, there's this chef who turned an old farmhouse into a culinary empire, complete with not just stars, but a 70-variety cheese cave and a wine cellar built into a medieval tower. Now that's quite a transformation. What inspired someone to take on such an ambitious project?
Well, it all started with Jérôme Nuttil's self-described slightly crazy dream. He stumbled upon this ancient mass, that's what they call traditional farmhouses in southern France, in Nîmes, and instead of seeing a crumbling building, he envisioned this complete gastronomic universe.
Hmm. You know how some people just have that special ability to see potential where others see ruins? What exactly did he create there?
Oh my goodness, where do I start? He basically built this incredible culinary compound that includes a Michelin-starred restaurant, a casual brasserie called Bistre A.U., a boutique hotel, and get this, he even brought in his friend Frédéric Fauré, who holds the prestigious Meilleur Ouvrier de France title, to design these stunning gardens.
That's quite the dream team. Tell me more about this Meilleur Ouvrier de France title. it sounds important.
It's literally the highest honor you can receive in French craftsmanship. Think of it like getting a PhD, an Olympic gold medal, and a knighthood all rolled into one. And what's fascinating is that Newtile himself earned this title in 2011.
So we're talking about someone who's really at the absolute peak of their profession. What makes his restaurant stand out?
Well, the Michelin-starred restaurant is where things get really interesting. They have this incredible cheese-aging cellar with over 70 different varieties, and their signature dish combines bull meat with oysters, which is just such a clever nod to both the region's bullfighting tradition and its Mediterranean location.
That's such a thoughtful way to tell the story of a place through food. What about the more casual spot?
The Beaster AU is fascinating because it shows how high-end cuisine can be made more accessible. They use seasonal ingredients and even luxury items like truffles, but keep the prices reasonable. And what's really cool is how the menu changes daily based on what's fresh and available.
You mentioned there's a hotel component too. What's that like?
So it's this intimate four-room hotel, and the crown jewel is the Flamenca Suite. They've managed to blend traditional architecture with modern luxury. Think Nuck's Cosmetics in the bathrooms and these gorgeous views over Fora's landscaped gardens. Even breakfast is an event with fresh homemade pastries and local artisanal products served on white tablecloths.
That's quite a way to honor both tradition and innovation. How did New Teal develop this vision?
Well, here's what's really interesting. He comes from a family of bakers and pastry chefs, so you could say he had flour in his veins. But instead of following directly in their footsteps, he carved his own path through some of France's most prestigious kitchens. including working as head chef for Georges Blanc and earning two Michelin stars at La Castellas.
Sounds like he took the family tradition and elevated it to new heights.
Exactly. And what I find most compelling is how he's created this perfect balance between honoring local traditions and pushing culinary boundaries. The whole property is just minutes from Nîmes' famous Roman arena, yet it feels like this timeless sanctuary where past and present merge.
You know what strikes me about this whole story? It's about so much more than just creating great food.
That's exactly right. It's about creating an experience that engages all the senses. From the gardens to the wine cellar built into the medieval tower, every detail has been carefully considered. It's like he's created this little universe where everything works in harmony to tell the story of French gastronomy.
And to think it all started with what he called a slightly crazy dream.
You know what they say? Sometimes the craziest dreams lead to the most extraordinary realities. In this case, it led to a place where tradition and innovation dance together on every plate, in every room, and through every carefully tended garden path.
By the way, I also heard you're accompanying chef Jérôme Nuttil on a culinary journey.
Yes, indeed. Lookbook magazine loves following talented chefs beyond borders. We're heading with Jérôme Nuttil to Crete. to the Rolais and Chateau Alunda, where he will co-host a four-hands gala dinner. We'll be sure to share much more with you when we return.
Thank you for joining us on this episode of Lookbook Inspirations. If you enjoyed it, be sure to subscribe and explore more of our luxury, design, and wellness content on Lookbook Magazine. See you soon for another immersive journey.
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