Eugénie Béziat's good addresses

Heir to a multicultural background, between Africa and Europe, the chef offers a modern cuisine that breathes a breath of fresh air into the kitchens of L'Espadon. She shares with us her recommendations and the artisans she appreciates. Whether they are products she sublimates within the palace, or tastes on her own time, they all feed her inspiration.

Dairy products from La Chalotterie, Ozouer-le-Voulgis

When she arrived in Paris, Eugénie Béziat built up her address book, producer by producer. That's how she discovered Geoffroy's work at his domaine La Chalotterie. Since then, a relationship of trust has grown up between the chef and the producer. She explains: "We need good quality, good fat for all our appliances. He produces our table butter, which we simply season with fleur de sel and ginger. We use the cream to make our ice creams. He delivers once a week, and we use his products for everything!"

• Where? Domaine de la Chalotterie, Hameau de la Goularderie, 77390 Ozouer-le-Voulgis
• Workshops and products for sale at the farm. Store open Saturdays from 3pm to 5pm, non-stop from March 15 to July 15 and August 15 to November 30.
• www.lachalotterie.fr

Bread from Sain, Paris

"I love their breads." On a daily basis, the chef visits Sain, an organic bakery that works with natural sourdough, ancient wheat and natural ingredients. "They work with many different cereals. I really like the petit épeautre bread, the corn bread, the sports bread... They're all great."

• Where? Boulangerie Sain, 23, rue des Gravilliers (3ᵉ arrondissement) and 13, rue Alibert (10ᵉ arrondissement) in Paris
• www.sain-boulangerie.com

Teas from Maison Kanthé

Eugénie Béziat's cuisine draws its inspiration from her memories, particularly those of her childhood in Africa. She admires the work of Maïmouna Kanté, who "sources teas in Africa, directly from the producers". Aiguilles d'Argent white tea from Rwanda is one of the chef's favorites, as is African Smoke, a tea delicately smoked with guava leaves from Malawi. The tea is on the restaurant's menu, and is occasionally incorporated into recipes. The chef also emphasizes "the natural properties and aromatic richness" of these exceptional teas.

• Where to buy? List of points of sale on the Maison Kanthé website
• www.kanthe.paris

Cheese from COW, Paris

COW, for "Cheese of the World", offers cheeses from France and around the world. The founders travelled the world to create the perfect range. "It's one of the only places where Geoffrey, from La Chalotterie, distributes," points out the chef. "It's really interesting to see how other countries work. I love talking to this artisan, I'm always discovering nuggets, and new ways of eating cheese. We've also had the opportunity to work together."

• Where? Fromagerie COW, 30 boulevard Saint-Germain, 75005 Paris
• www.c-o-w.fr
• See Gault&Millau's review of COW

Wines at La Dernière Goutte, Paris

To unearth good bottles, the chef appreciates this vintage cellar in the 6ᵉ arrondissement, specializing in proprietary wines. "It was recommended to me by my dining room manager, who is also a great wine lover. We go there regularly for the owner's advice."

• Where? 6 rue de Bourbon le Château, 75006 Paris
• www.ldgparis.com