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Some say the cook is the most vital ingredient for a perfect meal. Tell that to Jean-Luc Rabenel, head chef of France's only organic Michelin-rated restaurant, La Chassagnette, who has more gardeners working for him than kitchen staff. "I'm the son of a farmer, the earth is my passion," says Rabanel in his restaurant, which lies just outside Arles in southern France, "and I'm going back to my roots." His kitchen uses vegetables, plants and aromatic herbs cultivated in the restaurant's 21/2-hectare garden.
If the ingredients of dishes aren't homegrown, they come from the surrounding Carmargue region. The menu, chosen...
