Crédits : Pamela Richardson, Translation: Lizzie Gomes. Picture: RR
Local Partners
Hostellerie de Levernois
To know the produce, where it comes from and how it has been cultivated is what inspires Baptiste, responsible for the vegetable garden at the Levernois. Regularly, he confers with the starred chef, Philippe Augé, as well as with Riccardo Maiello, assistant chef, Alexis Valton, Chef of Le Bistrot du Bord du l’Eau and, of course, the Pastry Chef of the two restaurants, Lucas Chambfort.
Together, the work on uncommon produce that is difficult to find on the regular market. “Young sprouts such as Asian mesclun salad or sisho which is used both in savoury and sweet dishes, or green and purple pak choï. Small cabbages that don’t travel well. I also like to propose alternatives to standard vegetables by cultivating different varieties of carrots and tomatoes”, the young man explains enthusiastically.
Although today the 2,700 m2 organic vegetable garden is not sufficiently large to produce 100% for the two restaurants of Le Levernois, Baptiste aims to revive forgotten varieties. “This year, we planted a lot of Maras des bois strawberry plants, which is a very flavourful old variety. I also try, whenever possible, to select local varieties.”
Throughout the seasons, immediately after picking, the fruit and vegetables are present in dishes in Le Bistrot du Bord de l’Eau and at La Table de Levernois. Produce of exceptional freshness and traceability that contribute to the excellence of the dishes served in both restaurants.
