” Finally “. Two toques, and an honorable 14/20. Agenese chef Michel Dussau has just been distinguished by Gault & Millau. His way of highlighting the terroir on the plate, but also of cooking the meat, has, according to him, made the difference. &ldquo…
” Finally “. Two toques, and an honorable 14/20. Agenese chef Michel Dussau has just been distinguished by Gault & Millau. His way of highlighting the terroir on the plate, but also of cooking the meat, has, according to him, made the difference. “It’s a hidden job, which isn’t visible… But I like, for example, to buy meat, then mature it for several days or weeks with a specific machine before serving it. »
For thirty years as a chef, Michel Dussau carefully chooses his products. “The first pages of my card also indicate the names of the suppliers and farmers with whom I work. » Farmers with whom he never negotiates prices, insists the Agenais. “I always buy at the right price. In Lot-et-Garonne, we have high quality fruits, vegetables and meats. You have to know how to value them. » His last visit: to Couthures-sur-Garonne, where he acquired several eels from the last Garonne fishermen in the department, the Gauthier brothers. “I’m going to try out a new dish. Even at my age, I still have fun. »
This day in March 2024, he served the Gault & Millau inspector (without knowing it) a mushroom ravioli, John Dory fish and lamb. “The dessert was made from the first gariguettes. It was the tasting menu. He was amazed by the value for money. »
“Spotlight”
This distinction from Gault & Millau offers “a salutary spotlight” for me, my wife, my team, Agen, but also the department.
In Bordeaux, where a ceremony was orchestrated by the culinary guide on Monday, June 24, Michel Dussau was the ambassador of Lot-et-Garonne among many Basques, Landais, and other chefs from Charente-Maritime. “I realize that the economic model of cuisine is changing. Today, small volumes, small restaurants are developing enormously and are obtaining distinctions.” With a touch of humor, the 59-year-old chef from Agen says he brought “a touch of oldness” to this ceremony. “There were a lot of young chefs rewarded.” Michel Dussau had also been noticed young by Gault & Millau. In 1995, he received an award. “And since then, nothing.”
La Table de Michel Dussau, 1350 avenue du Midi in Agen. Such. 05 53 96 15 15.
