Presentation
Wild and committed cuisine
The French chef will be presenting the philosophy of El Moulin de Léré: focusing on products and producers, promoting proximity, valuing local riches, deepening human contact and trying to reduce ecological impact.
Molina is committed to a responsible and virtuous cuisine and therefore seeks out products with a high environmental quality. A task that requires a great deal of effort, as it involves travelling around the area, taking an interest in the producers, immersing oneself in a place, in the personality of each one, in their values and trying to understand their way of working.
For 52 seasons, one per week, he offers nature in his dishes. With a distinctly vegetable spirit, the products are expressed in all their simplicity. Frédéric Molina's cuisine is honest, without artifice.
