Daniel Desavie was noticed at a very young age by Roger Vergé in the competition to find the best apprentice in France. The latter then offered him an opportunity to join his team in the south of France at the Moulin de Mougins for a year... This collaboration ultimately lasted 23 years. Daniel went from commis to chef de cuisine and became Roger Vergé's ambassador in the United States, Canada, Japan, Sweden and Spain (notably in Marbella, where he won a Michelin star).

Following this rich experience, Daniel Desavie took over the reins at a gourmet restaurant in Valbonne, 30 minutes from Cannes in the South of France. Since 2016, Daniel has also operated ”Bistrot De sa Vie”, to satisfy a broader clientèle.

In this Gastro Bistrot, Daniel Desavie offers local and seasonal cuisine, with a menu that changes every 6 weeks.

Chef Daniel Desavie unveils his lobster salad recipe.
A signature dish he conceived to accompany our Collection Vintage 2015 Blanc de Blancs.

Sabayon: 

Reduce 1dl of champagne by half. Let cool. Add 4 egg yolks then emulsify with 3 tablespoons of water.

Add the melted butter, salt, and Espelette pepper.

Dressing:

Spread the sabayon on the slightly warm lobster.
Decorate with flower petals.