Frog legs in the garden.
Richard Toix is a champ. It took the chef and restaurateur just nine months to do what many have been toiling their entire lives for without success: to earn a Michelin Star. He received it for Passions et Gourmandises, his restaurant in the village of Saint-Benoit in the central-west of France.
With his reverential use of seasonal produce and his whimsical approach to food, Toix is known for dishing up edible works of art. Whether hidden beneath a bouquet of flowers, exploding across the platter in a spatter and swirl of colours, or strewn like debris atop an ivory plate, Toix – who draws inspiration from seemingly mundane routines like a visit to the food market or a walk in the forest – plays with textures, colours and sizes to achieve what he wants.
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