The French connection: Bistrot de Luxe and Terroirs d'Avenir

The reason for the trip was to showcase the ingredients Terroir d’Avenir offers as a one-night-only menu cooked by Tom and Vincent Marangone, the head chef of Chameleon Restaurant in Paris. Once we arrived in the city, we went straight to the company’s HQ to see what was being sorted, bagged and packed for the evening’s cooking.

Everything from the rarest farmhouse cheeses to varieties of vegetables I’d never even heard of were on offer. There were Rose Chestnut Paris mushrooms – a variety with a pink tinge sourced from the only grower still operating within the city limits today. The Coucou de Rennes chickens were from a self-sustainable farmer who grew his own organic feed, and whole lamb was available for restaurants that prefer to do their butchery in-house.

After taking a look at the produce, we visited Chameleon Restaurant to meet Vincent. The relaxed brasserie was quintessentially Parisian, and the dishes offered our first taste of the ingredients Terroirs d’Avenir is able to supply.

The standout dish was one of swordfish belly, lightly seared like tuna to ensure the centre stays raw and fresh. The texture was incredible, and the fattiness of the fish meant it tasted more like pork belly than the standard fillet.

After lunch, we went to see Terroirs d’Avenir’s retail operation in action. Down the side street Rue de Nil – home to Paris’ famous Frenchie Restaurant – the business has several shops, offering fresh fish, meat, vegetables and bread to the public. It was a real foodie paradise with incredible produce everywhere we looked, putting places like Borough Market to shame.

After saying goodbye to Cyrille, we travelled back to London with Vincent in anticipation for the next evening’s dinner. Seven courses making the most of French produce on Bastille Day in one of London’s most famous French restaurants meant the pressure was on for the two chefs, but the evening was a resounding success.

From the beetroot macarons and rabbit terrine to start right through to the dessert of rum baba (with a seriously generous helping of vintage rum), the whole menu really proved why France is still king when it comes to fine food. The standout dish was Tom’s chicken pithivier, simply served with a rich jus and plenty of grated black truffle, but each one left a lasting impression. The wines were also expertly matched, with Pouilly Fume, Chablis, Chateauneuf du Pape and Morgon showcasing the best of French vineyards.

To find out more about Terroirs d'Avenir, visit their website, and read all about Bistrot de Luxe on Great British Chefs.