Hervé's mother was a cordon-bleu cook. His father was a keen gardener who grew organic vegetables before they became fashionable. So it's no wonder that Hervé fell in love with cooking and the pleasure it gave people.
His approach to cooking
For Hervé, cooking is above all about conviviality, where diners sit down to a meal to spend time and enjoy delicious food together.
A charming former mill on the Dourdou River inConques, an important staging post on the St James's Way pilgrimage route. This venerable schist building is today a top restaurant and 4-star hotel.
The Moulin de Cambelong is completely surrounded by gentle countryside, and it was this that inspired Hervé. Every day he wanders off with his basket in search of the elderflowers, milfoil and sage flowers that are the crowning glory of his creations. See below to find out how…
The chef's suggestions
His infusion of elderflower with Fario d’Estaing trout and Monsieur Bro's asparagus; and also his 'Agneau Allaiton d’Aveyron' suckling lamb with wild thyme jus and millefeuille of farm vegetables; and not forgetting his milfoil-infused cream served with farm chicken suprême and tender nettle-shoot gnocchi.
What he takes pride in
"French cuisine is part of our cultural heritage. As a chef, it is my duty to represent this heritage, and I am proud to do so."
His take on Midi-Pyrénées
Hervé believes that gastronomy is a way to pay tribute to all the produce of Midi-Pyrénées and to the region's producers, who do an amazing job.
On several occasions, often together with Alain Ducasse, Hervé has had the opportunity to represent Aveyron gastronomy in Japan. The Japanese love Hervé, and he repays the compliment: he once invited a top Japanese chef to cook at his restaurant in Conques.
His Michelin star
His star recognises the day-to-day work accomplished by his entire team. For Hervé it is also part of the local economy and a legitimate source of satisfaction for the locals.
The price of lunch at Le Moulin de Cambelong
From €35 (the price of the 'Une cuisine d’évidence Version 1' set menu served at lunchtimes except on weekends and public holidays).