In Moissac-Bellevue, in the Var, Chef Michael Labat-Guest, of the Bastide du Calalou, is leading by example. In order to cook good food, he says that you don't always have to travel far. His entire menu is made up of local products found all around the hotel. To prepare his trout, for example, he went 20 km from his work to fish farmers. To finish it all off, he offers a fine ratatouille and a creamy trout juice: balanced and tasty! With this initiative, the chef proves that it is possible to combine local products and gustatory pleasure