The menus in Provence have always been market inspired. While the menu you order from may not seem extensive, it will always feature locally produced seasonal ingredients. Chefs pride themselves on working in rhythm with the seasons. But some have taken the words from farm-to-table a step further by growing their own fruit and vegetables. Farming does seem like the logical extension of cooking.
Armand Arnal of La Chassagnette (1 Michelin Star) in Sambuc, in the Camargue just south of Arles, not only grows his own fruit and veg but guests are invited to dine on large picnic tables in the heart of the veggie patch. There are over 2 hectares dedicated to growing over 200 varieties and last year they installed greenhouses in order to harvest 4 weeks earlier. Today 80% of the produce served in the restaurant comes from their own harvest.
Gerard Passedat (3 Michelin Stars) has his own potager (the French word for vegetable garden) at the top of the Fort St. Jean in Marseille that supplies his new restaurant Le Môle with fresh white eggplant, zucchini and fennel – to name but a few. These sun-gorged vegetables enhance the flavours of every dish prepared.
And it seems this trend moved north a while ago where in Paris, Alain Passard’s Arpège (3 Michelin Stars), is entirely self-sufficient in terms of aromatic herbs, vegetables and red fruit. He even has a surplus for those special clients who wanted to receive weekly vegetable boxes from one of his three farms. After harvesting some young leeks in his farm in l'Eure he then prepared them in olive oil, fresh thyme, rosemary and verbena for a delicious and memorable lunch.
And just this week we learned that the trend is moving further north where 37 year old chef of Noma (2 Michelin Stars), René Redzepi, just announced the closure of his restaurant that will reopen in as an urban farm in 2017. He too wants to adhere more closely to the seasons.