Jacky Morlon then spent the winter between two seasons in Australia where he worked as a Culinary Consultant for a billionaire client. Immediately afterwards, he continued his travels with a stint working in the West Indies. Back in France, he presided over the Vallon de Valrugues restaurant in Saint-Rémy-de-Provence where he was awarded a Michelin star and the Chateau du Breuil in Cheverny, where he maintained the restaurant's star.
Wanting to return to his native region and launch his own business, he took over the Grenier à Sel in 1993 with the unflagging support of his wife Nicole. The family spirit was reinforced with the arrival of Emilie, born in the house a few weeks after it opened, who now works intermittently alongside her parents while studying hotel management.
The chef, a Maître Cuisinier de France, offers dishes which marry simplicity and authenticity, and where high quality, seasonal produce take centre stage. He enhances traditional specialities from his native region, such as duck à la Duchambais or rack of lamb Bourbonnais. He also enjoys improvising, concocting dishes like his griddled langoustine or monkfish with courgette tagliatelle.
Another string to his bow is the art of presentation. A chef-cum-painter, he delights in playing with colours. His beautiful plates, almost works of art, are also a feast for the eyes !