Chef turned farmer Tanguy Hanoun has set himself quite the challenge: to be in control of his restaurant's entire food chain by getting his supplies directly from his farm in Haute-Loire in south-central France. Fruit, vegetables, aromatic herbs, eggs, poultry, lamb, honey, snails... Even the butter is their own! Once a week, these ultra-fresh ingredients make their way to La Borie's kitchen, where they are used to create surprise set menus that change to echo the seasons and the harvests. Dishes with simplicity at their core, enhanced by house-made vinegars, pickles and concoctions. Cuisine with very short supply chains and a laser-like focus on the produce.