![]() "The game here is wonderful," he enthuses. He stresses that, while La Riviera is a French restaurant, his first priority is to use Scottish produce - although he admits that some items can be problematic. You can be more exotic in style and flavour - for example, by using unusual fruit or spices." Unlike France, cooking here uses a lot of different types of ingredients. "I can take a walk in the forest and pick mushrooms, or fish in the river for salmon, and the quality is fantastic. So how does he feel about being in Inverness? "I love Scotland and its food," he says. ![]() "I wanted to be where I could create a menu as I wanted it - and I also wanted to improve my knowledge of food," he explains. And when he met Larsen, he was ready for a new challenge. ![]() Having worked as a sous chef both at the two-Michelin-starred La Bastide Saint Antoine in Grasse and for two years alongside the Pourcel brothers at the three-starred Le Jardin des Sens in Montpellier, Lefebvre certainly had an impressive pedigree. From warm, idyllic Languedoc-Roussillon to the Highlands of Scotland sounds an unlikely leap, but when French chef Loic Lefebvre was invited to be head chef at La Riviera restaurant at the Glenmoriston Town House hotel in Inverness by new owner Barry Larsen, it was the perfect career opportunity. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |