"Il y a un petit côté druide…"
Remplacer le curry ou la vanille par des herbes sauvages qu’il cueille en forêt autour de son restaurant dans le Perche, c’est le pari fou du chef Valentin Barbera. Un concept écologique et créatif qu’il développe avec Aurore, son herboriste. Ensemble, ils élaborent des mélanges, infusions et potions. Notre journaliste @Florian_Thomas_Brut les a suivi dans leur "laboratoire".
Valentin Barbera est le chef de du restaurant Osma, situé à Sargé-sur-Braye. Ce cuisinier au parcours atypique, qui était encore styliste à New-York avant le Covid, a obtenu le 31 mars 2025 une étoile verte au guide Michelin. Il travaille avec l'herboriste Aurore Talbart du Comptoir des infusees depuis 2022.
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