A true devotee to the local food movement and native Toledoan, Chef Michael Lambert has been revolutionizing Maumee's & the surrounding areas culinary scene. He shares his passion for connecting local farmers and consumers with monthly cooking classes, seasonally-changing menu, locally-grown & sources produce, meats & dairy. Lambert brings his farm-to-table passion fruition at Degage & diners love the spot's refined blend of locally-grown produce and use of fresh costal seafood as do local foodies.
He fuses his extensive knowledge and experience of farm-to-table practices with his devout passion for locally sourced and foraged products and authentic French fare. Outside the restaurant, Lambert frequents local farmers markets to scout the best local merchants and products for Degage.
