been on here a little while, but thought should do the formal thing;
Nic, exec/ head chef in Narbonne, France. We are just about to open.
900 year old ex monastery that is being restored and turned into a residential training facility for Olympic level athletes, as well as a tourist hotel.
We have three restaurants on site, fine dining, Outdoor grill and athletes buffet. Plus a pizza shack and a smoothie bar.
We are also a vineyard( which accounts for the tourists) producing 15-25k bottles of corbiere wine a year.
Our cuisine is -for the fine dining- modernist/classical french.
we have 54 hectares of land, with 30 of that devoted to the athletes, 10 for the wine and 15 for market garden. We have a 60 year old orchard with 120 trees producing 8 different fruits, and aim within three years to be producing all our own food. We are all organic, including the wines.