<
Cart 0

mastering the art of french cooking

“I have the chance, every day, to cook using fresh products, selected in the morning from the surrounding fields and orchards,” he says. It’s an appreciation he sharpened under the tutelage of famed Michelin Star chef Marc Veyrat while working at L'Auberge de l'Eridan. “I discovered a cuisine based on wild mountain herbs that we would pick every day.” 

La Bastide de Mariea.jpg

Latest Stories

 

Newest Issue










Editor's Picks

Most Popular

Good Grit Newsletter

Keep up with the latest happenings in the South, including exclusive offers, discounts, and extra content!

Name *
Name


GG Playlist

Latest Podcast

WEAR YOUR GRIT

Check out our latest Limited Edition Capsule Collection. These collections are inspired by the stories in each issue and are available only while the the current issue is on stands. See the Beholden collection before it's too late!

 
 

Print is Still Alive

The magazine

 
 
 
_DSC4305web.jpg

Follow us