“I can work just as well with one producer for the same product as 100 producers. That’s particularly the case with vegetables.” says Daniel Baratier. And justifiably so, respecting life and the environment also means accepting the realities of the farming world. Whether it is the particularity of the terrain, the weather or the low quantities inherent to small farms, Daniel Baratier works with these realities on a daily basis, even if it means having to call 100 market gardeners to get the quantity you want. No inputs, no chemistry, no industry… And only direct production, local or national. It is this virtuous logic, respectful of the environment and of mankind, that has animated Daniel Baratier for more than fifteen years. A commitment he continues with his restaurant, the Auberge sur-les-Bois, which opened at the end of 2018. »