Commitments by Logis de la Cadène, Restaurant in Saint-Émilion

Deeply rooted in its terroir and proud of this long shared history, the Logis de la Cadène team honours the producers of Saint-Émilion and the surrounding area. The chef, his teams have built up a relationship of trust with local producers, sharing the same quest for excellence and working together to preserve their common heritage. This close relationship gives the promise of top-quality products.

Hence, the Chef works with truffle producer Guillaume Gé, Truffe Extra France. Daniel Cramaix, Sainte-Terre and Les légumes de Monsieur Bastelicat, la Vallée des 2 Sources provide the vegetables. Margaux Godet, Hortulus, supplies the edible flowers and microgreens.

The fish comes from Benoit, Top Langouste and the oysters from Ferme des Aubains; Caviar Perlita “l’Esturgeonnière” in La Teste-de-Buch supplies the caviar. The pigeon comes from Marie Le Guen, Montpon Menesterol, meat is selected by La Centrale des Viandes, and the cheeses are from traditional cheesemonger Pierre Rollet. La Maison Valrhona looks after the chocolate. The bread is kneaded by Adrien Garcia, Boulangerie “Premier”. Not forgetting the local market in Libourne.

In 2022, Angelus acquired a 9-hectare farm in Saint-Loubès, named La Ferme 1544, where chef Thibaut Gamba sources honey, mushrooms, fruit and vegetables, soon to be followed by cereals and meat. 

It lets the Chef ensure maximum traceability, but also embodies a new vision of gastronomy, combining the pleasure of the senses with ethical aspirations: a short supply chain, defence of the terroir and the region, control of the entire production chain, freshness and seasonality.