Globe-trotting food : the taste

Michel Truchon learned to cook in his mother's auberge, and with his palate formed he left Sauveterre to explore the country and gain experience. It was only in 1986 that he returned to the village year-round and opened his hotel restaurant, which previously had operated only in peak season.
Curious about the world and others, demanding and perfectionist, he chose the solitary route of being a self-taught chef whose taste constantly changes, develops and questions itself. The result is an instinctive cooking style that gets straight to the point and rejects artifice.