Cédric Vidal the head chef of 2023 harvest

Hello, my name's Cédric Vidal, During the grape harvest, I work as the head chef for Domaine Prieuré Roch. My role was to organize the kitchen crew, because I don't work alone. I worked with three people, all linked to the Domaine... For example Celine's father, Celine being Premnord Restaurant's chef. As well as Gaël's mother, Gaël being the sommelier at Premnord. I also worked with Gaël's cousin, Maxime. So all three are connected to people here. The three of them didn't necessarily, shall we say, have work experience in restaurants. I had to be flexible and try to manage them as effectively as possible... Because we had to begin at 6 a.m., preparing breakfast... for the workers going to the vineyard, to harvest the grapes... The day's schedule is quite intense, because the first workers who come here for lunch... are the sorting crews, who arrive around 1 p.m. Then a second crew of harvesters, who arrive around 2:30 p.m., another crew comes at 3:30 p.m. and we finish with the wine cellar crew, who arrive at 4 p.m. So it keeps us busy throughout the day. We try to work with... products grown and raised locally. I collaborated frequently with Céline, the head chef of Premnord restaurant. She put me in contact with all the local producers, in order to respect the Domaine's philosophy. Meaning to work with natural products, and preferably organic whenever possible. to cook everything from scratch... without using any processed products... For our friends, the grape pickers, we prepared nice dishes with sauce, and comfort food, including 'Rougail saucisse'... a rich tomato stew made with sausages. I was going to say "easy", but let's not forget we needed to feed... we feed over 200 people every day. We made desserts like chocolate cake with custard. Basic things that people enjoy a lot... such as eggs and mayonnaise. They loved the eggs with mayonnaise! People were pleased... Even with things which surprised me, like creamy pumpkin soup. It was 30°C, so really hot, but people really enjoyed eating that... That's what we did for the grape harvesters. In the evening, we welcomed the wine-making team. They came here very late; and didn't arrive before 11 p.m. We tried to please them too and it was a smaller group, and that was really nice. Because it was a time to be together... And have a chance to relax. You can easily imagine... As they worked from 6 a.m. to 11 p.m., they were very happy just to sit down... Today, it's the final stretch for us... We're preparing the 'Paulée'. It's the party for all of the wine-making crews, and all the workers who took care of the vineyard, So it's a 'much-anticipated' moment, I want to say, because they all have great expectations for it... They are really looking forward to this 'Paulée', from what I understand. Because it represents the end of all this work they've done., all this hard work, I should say. Because I was very surprised by all the excitement... during this harvest period. So, everybody has great expectations for this meal! They want to enjoy themselves. I had quite a few small requests. I can't satisfy everyone, but I tried to follow some of their desires... And for dessert, I made a pavlova. I really hope it will make an impression. Because I made a sorbet with grape must, so I genuinely hope it will leave a mark! So there you go... So, to sum up the experience: I was deeply affected by all the work managed, by all these people who worked at every level, whether it be the grape harvesters, the vineyard team, etc. It left a big impression on me. As for me personally, I'm very pleased to have been able to share my passion... and, through the dishes... show them that at my level, on my scale, I could bring them a bit of comfort... That's what happened in the evening: we gathered around the table, and I shared my passion with them, and, they shared their wines with me... I had the chance to drink or, rather, taste... wines that I might never drink again! And it was an opportunity to be fully immersed... in the heart of Burgundy, in the midst of the great crus, in the heart of all this history, in the heart of the Domaine Prieuré Roch. Which is an important domaine.... Important for the wines of Burgundy. So, I'm very happy to have been part of this adventure, and I hope to return next year!