Kobe beef is world famous and desired in the world of gastronomy. Its marbled meat, very marbled, incredibly tender to the point that it melts in the mouth, makes amateurs all over the world salivate. The fashion arrived in Europe and the United States about ten years ago when Japan authorized its export. I have another proposal for you. More local, sustainable.

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For 100 years, we have known grape varieties capable of producing quality wine without pesticides. For reasons of lobbies and debt repayment, our governments have preferred to run agronomic chemistry. Even today, our institutions maintain their ban.

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What is a farmer to a city dweller? What is a city dweller? What is a countryman? While the media praise a return to local, particularly driven by confinements, have the changes been maintained and do they constitute a real trend?

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Even though retirement is on everyone's lips and in all our streets, water, this vital resource in a critical situation, does not benefit from the same media attention. However, the scarcity and quality of this resource are crucial issues, which should generate much more passionate debate and concrete action.

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Beer, this essentially masculine and barbaric drink... What if I told you that until the monks in the Middle Ages took over the brewing tradition, there were almost only female brewers? And that during Antiquity, the biggest beer drinkers in the West were female drinkers?

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When was the last time you bought meat in the supermarket? How much did you pay for it? Who did you pay? What are the intermediaries between the producer and yourself, the final consumer? And of the 10 euros paid for your bib, how much went to the farmer directly, excluding charges?

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Beer is a product that the average consumer is today unable to assimilate to the terroir in France. However, our country has always been a massive producer of beer and its raw materials. So how could beer be so far removed from the notion of terroir? What can a local beer be today?

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Due to his family background, the current manager of the estate in Juliénas told me that he could no longer attend as he did for 4 years to lead the estate. I am therefore looking for a courageous manager or a young person with an installation project. Who wants to become a winemaker?

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Armand Heitz beers are the result of the meeting between a winemaker and a brewer sharing the same peasant values: work with nature, local development and transparency. Grégoire Blanc, the student I chose for the Épistemê 2022 cuvée, a fine beer connoisseur, talks about this partnership with Brasserie de France.

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