Chef turned farmer, Tanguy Hanoun has set himself the challenge of controlling his restaurant's entire food chain by sourcing (almost) everything direct from his farm in Haute-Loire (central southern France). Fruit, veg, aromatic herbs, eggs, poultry, lamb, honey, snails... even the butter is house made! Once a week, this ultra-fresh produce is delivered to La Borie's kitchen and into the capable hands of chef Raphaëlle Bathellier, who crafts surprise set menus that change in line with the seasons and the harvests. Dishes of disarming simplicity, enhanced by house-made vinegars, pickles and concoctions. (Very) short supply chains and a laser-like focus on produce are the DNA of La Borie.