Working backwards

Chef Stefan Jacobs is committed to nature-orientated, ingredient-driven cooking based entirely on the geographic location of the Ernage farm — which is home to Hors-Champs, as well as a B&B and a French bakery. Here, everything starts with the availability of ingredients. Only then is the menu with accompanying drinks created. This is pastoral cooking with a lot of green, and in which the farmers, growers, fishermen and hunters are the heroes.