Local ingredients define the cuisine

At Cibo, a restaurant in Dijon, chef Angelo Ferrigno has chosen to focus exclusively on ingredients sourced within a 200-kilometer radius. This means no imported spices, no exotic fruits, and no sea fish. Instead, the menu is built around what is available locally, emphasizing the region’s agricultural resources.

A Michelin star with local constraints

Despite the seemingly restrictive nature of this approach, Cibo earned a Michelin star in 2021, just a year after opening in 2020. Ferrigno believes that what he is doing is not unique or ahead of its time, but rather something that others should also consider. His philosophy is rooted in the idea that every chef should prioritize local resources.

A journey from market to kitchen

Ferrigno’s focus on local ingredients began during his time at Maison des Cariatides, where he was encouraged to meet producers and visit markets regularly. This experience led him to explore deeper, seeking out local alternatives to imported products. For example, Jurassic salt from Salins-les-Bains replaces imported pepper, and local coffee is used as a finale, not in the main dishes.

Innovation through local farming

Ferrigno’s approach also supports new agricultural projects. A local farmer near Dijon has started growing Sichuan pepper, a rare crop in the region. Although the first harvest is small, the chef sees it as a significant achievement. This collaboration with farmers changes how ingredients are used in cooking, focusing on their natural qualities rather than their origin.

Seasons dictate the menu

The restaurant’s menu changes with the seasons, reflecting what is available locally. If there is an unexpected surplus of mushrooms or a late tomato harvest, the dishes adjust accordingly. To manage seasonal variability, the kitchen uses preservation techniques like fermentation, drying, and smoking, allowing ingredients to be used even when they are out of season.

Vegetables take center stage

At Cibo, vegetables are no longer just side dishes. They are the starting point for many dishes, with parts of the vegetable used in different ways—cooked, smoked, or turned into broths. Ferrigno believes that mastering vegetables allows for greater control over the final dish, even though he does not promote a strictly vegetarian menu.

A response to climate change

Ferrigno’s reliance on local ingredients also helps him observe the effects of climate change on agriculture. Farmers are struggling with heatwaves and droughts, and fishing has become less predictable. However, some crops that were previously difficult to grow locally, like ginger, are now being cultivated in the region, showing the potential for adaptation.

Local craftsmanship beyond the kitchen

The local philosophy extends beyond the kitchen. Cibo’s redesign in 2026 includes furniture made by local artisans, and a bakery on-site provides bread and pastries. This integration of local craftsmanship and production supports the community and allows for more flexibility in the kitchen, using fresh, locally made ingredients.

Challenges of a local-first approach

While the local-first approach has many benefits, it also comes with financial challenges. Ingredients from local producers can be more expensive, and the time spent working with farmers and artisans increases costs. Ferrigno accepts lower profitability, believing that the model is not about immediate economic gains but about demonstrating a different way of organizing food production and consumption.