From the North of France, Chef Arnaud has over 20 years of experience with numerous Michelin-starred restaurants. In 2006, he combined his culinary expertise with his ethics, philosophies, ecological concerns, and a desire to approach ‘food as medicine.’ Since then, he has dedicated his craft to creating and refining healthy, sustainable, and harmonious plant-based cuisine that reflects the seasons, is inspired by local ingredients, and connects people to the natural remedies of their time and place. His professional journey has taken him across Scandinavia, California, Switzerland, the UK, and Hong Kong. Most recently, he joined Locavore’s team in Bali, where he co-created the ‘all flora, no fauna’ fine dining restaurant, Herbivore.
A foraging trip sourcing unique and interesting ingredients from Bali’s outdoor wildlife with local expert Boss Kasida of Locavore Group. Spend the morning exploring the area’s edible biodiversity, followed by …
