I mostly see myself as a proud inhabitant of my terroir
which I love to promote through
my charcuterie, uncomplicated and refined.
In search of perfection
When training alongside artisans who had themselves received the title of 'Meilleur Ouvrier de France' - Best craftsperson of the year, Bruno Herbin learnt from their rigour and dexterity.
As time went by, he felt like taking part in this competition himself, probably the most prestigious in France for crafts.
From then on, he worked tirelessly, searching for the right flavour, and basically, perfection.
He took part in 1993 when he felt ready, and obtained the title of 'Meilleur Ouvrier de France' on his first attempt
A personal challenge
Today still, Bruno Herbin remembers how exciting it was trying his hardest to win, and the adrenaline rush when he realised that the targeted quality was met.
He considers this performance as a gratuitous act to himself: a personal challenge bringing him the recognition of his peers.
Bruno Herbin is showing passion - passion for savour and for his profession.
At the instigation of his wife Sylvie, he created a new range of gourmet verrines in the 1990's, which reflect the savours of his terroir.
He now innovates and expands his range of verrines with more modern and healthier recipes prepared with a selection of produce of the best possible quality.