“Nowadays, cooking is not enough to be a chef, you also have to find solutions and unite against the loss of biodiversity. Marina is committed to her Norman terroir. In Normandy we are surrounded by greenery, groves. It’s a chance for me to work in this setting but also with local producers and breeders, formidable, respectful of our land, we have to preserve it.

It is our duty to pass on, and also to sensitize the future generation, but also to re-educate mentalities.”