On the Emerald Coast, temperatures are starting to rise, the morning freeze makes room for sunny days, and spring is getting ready to invade the Château Richeux alleys. Alain, who watches over the park, has been observing the bees starting to come out and go for a stroll amongst the daffodils in the morning. They are coming out for their purification flight after winter…   In the celtic vegetable garden and at the Ferme du Vent, work has begun. Alain and Olivier are preparing the soil to plan…

Sur la Côte d’Émeraude, les températures commencent à grimper, les gelées du matin laissent la place aux belles journées ensoleillées, le printemps se prépare à envahir les allées du Château Richeux. Alain qui veille sur le parc avec ferveur observe depuis quelques temps les abeilles qui commencent à sortir et se baladent parmi les jonquilles dès 11 heures le matin. En fait, elles sortent pour leur vol de purification après l’hiver… Au potager celtique ainsi qu’à la Ferme du Vent, les travaux…

A menu telling a story, the story of the season and the emotions it inspires. The scallops and their sea water reduction, just highlighted with a hint of smoked mojita hot pepper, come before the warm spider crab and its avocado slivers. Later, the first cuttlefishes magnify the Tonkin mysteries bouillon, enriched with a few burnet sprouts, fennel, criste and catchfly. Dreaming of these beautiful names can sometimes make one forget about the infinite delicacies that spring offers, picked at dawn…