She advocates “ light cuisine, delicate in flavor ” and above all responsible. Obsessed by good produce and respect for the seasons, chef Cybèle Idelot has imported into her farm / inn in Greater Paris the green precepts that were instilled in her in California .
A pioneer of Parisian locavorism
Inspiring and frankly nice, the new darling of the foodosphere has imagined with her husband the most prominent spot in the Parisian countryside.
Direction Domaine les Bruyères (Yvelines), in an incredible former coaching inn set on a 57 hectare park with 5 bedrooms, a 100% local restaurant La Ruche and a dream vegetable garden. Her farm to table philosophy has just inspired the Ruinart champagne house, for which she signs a basket delivered to the house with all the necessary ingredients for a gourmet lunch or dinner for two.
Chef made in California
Promised land of environmental awareness, Cybèle Idelot grew up in San Francisco . There, she accompanies her mother - a converted model in the cooking-pot - to buy the best products directly from local farms or small farmers' markets. She also gets used to recycling , compost and vegetable patch in the garden. “ It was all normal for us. ”
In 2000, she opened her restaurant in the Hamptons where she still manages to find the best products on the market in New York , “ not so complicated: in Union Square, farmers also sold their produce directly ”. A way of life that she brought with her to France, where she finally settled down after meeting her husband Frank, a great lover of natural wines (à la carte of course) with whom she shares this love of the land.
A permaculture vegetable garden in the Yvelines
If you are looking for Cybele outside of her kitchen, you will probably find her in her vegetable garden, her hands in beets, squash, heliantis, kale cabbage and other turnips or spinach, stars of the season which flourish there in the cool. It must be said that the chef pampers them like no one else, helped by a permaculturist who instilled in him the notions of cycle and rotation, as well as a certain idea of anticipation so that the earth is ready to receive the plantations.
And her baby does it well: inaugurated in spring 2019, its double expansion is planned with an additional 1,000m² and a second greenhouse, just to supply its two restaurants - La Ruche but also La Table de Cybèle which has been a hit since 2013 in Boulogne- Billancourt - like passing foodies who would like to collect their basket of vegetables. Soon ! In the meantime, when the weather permits, La Ruche customers are invited to visit its plots of vegetables, berries and fruits for a saving nature shoot ...
A French farmhouse
With their French farmhouse , the couple was able to seduce the enlightened gourmands but also the local producers. Éric Sanceau brings back the beautiful pieces of beef, Le Loup Ravissant manages the cans and other breeders next to him keep the best poultry and lambs. Even the fish come live from the small boat fisherman on the line, carefully dodging the bream, bar and bluefin tuna that swim in far too far waters.
As for “ waste ”, Cybèle offers them a nobility by transforming the mushroom trimmings into dashi or miso , mastering the art of fermentation which comes to us from the Japanese: “Japanese cuisine attracts me a lot: it's purity. . "And finally, the potato peels become a sweet ice cream with a vanilla flavor (which Cybèle does not use either, compared to the distance):" By drying them, I smelled a good smell of dough. cake! I now use it in many of my desserts ”. If it's not happiness, it looks like it ...
Where to test your cuisine?
- By ordering a basket made with Ruinart to make a sublime crudo de Saint-Jacques, a risotto of squash and Eryngii mushrooms and a citrus pavlova.
- By booking at La Table de Cybèle , its signature restaurant in Boulogne-Billancourt ( 38 rue de Meudon, 92100, open for lunch and dinner from Tuesday to Saturday ).
- By booking a night at Domaine la Bruyère with a dinner at the restaurant La Ruche, ( 251 avenue de Neuville Les Pideaux, 78950 Gambais, open from Thursday evening to Sunday noon ).