A Michelin-starred restaurant in the Gard department
with real values
Serge and Maxime Chenet are men of integrity who are defined by their values.
They embody these values every day by working with charitable associations, teaching others and developing long-lasting working relationships.
Social responsibilityAt Entre Vigne et Garrigue, Serge and Maxime Chenet are actively involved with local charitable associations: the restaurant is a partner of the annual Telethon fundraiser, along with the event’s organisers, and also provides snacks during life-saving plasma donation sessions organised by the Etablissement Français du Sang.
In addition, Serge Chenet is one of the founders and the President of Gard aux Chefs, a charitable association founded in 2015 to preserve and promote the high standards of the local culinary identity. Today, the association has about thirty members, including chefs, producers, artisans, wine growers and more.
Respect for quality work and the pursuit of excellence
Just like their wives Maryse and Cynthia, Serge and Maxime have always had a profound respect for hard work. They know that it’s only through this hard work that progress can be made, that the truly extraordinary can be achieved. Over time at Maison Chenet, they have surrounded themselves with partners who share their values and who are uncompromising about excellence.
This approach is shared by the restaurant’s suppliers to whom Serge Chenet has always been unfailingly loyal: from producers of vegetables to livestock, from dairy products to wine, they all have the chef’s incredibly high standards.
The importance of sharing knowledge and experiences
Driven by their high standards and a sense of responsibility, everyone who works at Maison Chenet is committed to sharing knowledge and experiences, no more so than Serge and Maxime. Understandably, staff members want diners to experience the region’s stunning beauty, admire the work of local and passionate artisans and understand the overwhelming need to respect the natural world.
Reflecting the values of the prestigious title of Meilleur Ouvrier de France, which Serge currently holds and Maxime hopes to hold in the near future, both men are committed to working with new generations of professionals. The duo wants to share their passion with these young chefs, helping them develop and thrive as they learn all about one of the most demanding professions. Serge Chenet is proud to have trained chefs including Kei Kobayashi (3 Michelin stars), Christophe Roure (2 Michelin stars), Vincent Arnould (1 Michelin star), Nicolas Isnard (1 Michelin star) and Thierry Bonfante.
Respect for the planet
Immersed in the heart of magnificent nature, the members of the Chenet family are keen to make their farmhouse a model in terms of respect for the environment.
Traceability of products and selection of producers sharing this commitment are naturally part of Entre Vigne et Garrigue’s good practices.
But this priority is also demonstrated more widely, particularly with regard to energy saving actions, for which the establishment received the Chlorophyll label:
- provision to customers of a Porsche Charging universal charging station for electric vehicles, aiming to encourage the use of this virtuous mode of travel;
- installation of photovoltaic panels on the roof.
