L'HELIANTHE

Inspired by ancient recipes from the late 19th century, such as marinades or stews; the chef Arnaud MONTAIS uses, among others, heirloom vegetables such as Sweet Potato, Ginger, Beet, Hélianthe the Parsnip, the Jerusalem artichoke, the Vitelotte the Rutabaga, etc. Of course, the menu changes with the seasons. We also cook Loire fish such as catfish, the mule, the Bremen, the lamprey, or eel and Barbeau.

"... The dishes like pig's cheek take color, escape of their age and play your taste buds diverted ..." (Backpacker's Guide 2007 page 359)