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From seed to plate
A dynamic and simple cuisine. Each dish conveys the hard work behind each component. Hervé together with the team offers a new way of seeing the world and its natural resources
Chef Hervé Witmeur
With his feet in the sand and his hands in the dirt, Belgian Hervé Witmeur incorporates flavors and preparations, which become rich raw material for his creations. Passionate about natural cuisine, the chef's signature is creativity in combining traditional techniques with local inputs, simplicity, and the use of organic ingredients.
I arrived in Brazil with French gastronomy techniques and started playing with local products.
``I try to use the region's products as much as possible and create cuisine combining the abundance we have here,” explains the chef. Enthusiastic about the full use of food, Hervé is committed to developing a way of cooking that combines organic farming and high quality products.
About La Reserva Farm
An agroforest in the middle of the Parnaíba Delta region, in Piauí. There Reserve is installed on 22 hectares of land, 14 of which are dedicated to an environmental protection area with native trees.
Following a permacultural design, the vegetable garden, flowerbeds, seedling nursery, product management and processing areas are concentrated close to the house. Whenever possible, we coordinate field activities with nature's cycles.
By relating these energies, we increase the nutritional quality of the food harvested.
From Garden to Table
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