food / travel

Superstar French Chefs-Cum-Farmers Turn Haute Cuisine Green

Driven by the desire to offer an experience rooted in their terroir, more and more star chefs are turning into farmers. They have the same goal: to keep up with the times by offering local and sustainable produce.

Photo of a local vegetables-based dish by French Michelin-starred chef Emmanuel Renaut

Local vegetables straight from French chef Emmanuel Renaut's garden

Guillaume Bregeras

PARIS – Bee balm, savory, marjoram ... All around the terrace overlooking the valley, dozens and dozens of aromatic herbs and vegetables grow despite the first frosts of autumn. Before entering the harshness of winter, Emmanuel Renaut rubs sweet woodruff between his hands and invites others to do the same. "Can you feel the power of this fragrance? I use it in both my sweet and savory dishes." The sweet woodruff mix is one of the many that Renaut incorporates daily into the kitchen of Flocon de Sel, his three-star Michelin restaurant perched at 1,300 meters, just above the village of Megève, in the French Alps.

Since opening in 2008, Renaut has been cultivating his land with patience and unconditional love. "For some people, having a vegetable garden is a fashion statement. Here, it is the relationship with nature that dictates things. It's a process that took a long time to set up. To grow, you have to be patient and accept that at certain times, like in winter, it's harder."

Sustainable menu

Like Renaut, a growing number of chefs are combining their work with that of farmers, gardeners, beekeepers or winemakers. All over France, gastronomy and its ambassadors are tuning into one of the major challenges of the century: using nature in a sustainable way, sourcing products locally to reduce the impact of human activity on the planet. And they want to create a revived culinary tradition, rooted in its territories, far from the fixed and globalist cuisine offered in the great Parisian institutions.

For some, this approach, which requires a strong capacity to adapt to the daily rhythm of the seasons, is a life project. By leaving Paris — its worldliness and the stability of their first restaurant Haï Kaï — chef Amélie Darvas and her associate Gaby Benicio wanted to break with a model that had become unsustainable.

We work from a simple principle: using the four seasons and our five senses.

After selling their establishment, which had helped them build a good reputation, they went on vacation and fell under the spell of an old presbytery nestled on a hillside in Vailhan, in France's southern region of Hérault. That's where they set up Äponem, a starred restaurant with only 14 seats.

"It was the place that chose us," says Gaby, who is also an oenologist. "We live in a quasi-monastic way, in symbiosis with what the land offers us and we want to perpetuate this little utopia to stay focused and live in the moment."

How the garden grows

This natural approach might mean more uncertainty when it comes to what produce will be available, but it also boosts the imagination of cooks who choose to commit. Alain Passard, three-starred Parisian chef at L'Arpège, was one of the pioneers. He turned his entire menu vegetarian at the end of the 20th century and the idea of the vegetable garden took shape in 2002: "When I opened the door to vegetables more than 20 years ago, I worked with excellent farmers, but I wanted to go further. Seeing vegetables grow leads to creativity."

Now, Passard owns seven hectares of cultivated land in the western regions of Sarthe, Eure and Mont-Saint-Michel Bay. He also offers vegetable baskets for delivery and has enough demand to consider doubling his production capacity. Even though he has introduced meat and fish in his menu again, it is in his plots of land that he still draws the necessary inspiration for his art every day, punctuated by the tempo of nature: "I feel an immense pleasure when I find a product that I haven't had in my hands for months because, here, we work from a simple principle: using the four seasons and our five senses. And when I put my vegetables in a pot, I see my gardens. Without them, I wouldn't be able to do my job."

But owning your own land or becoming a farmer can't be improvised. Christophe Hay, who earned his first two stars in Montlivault in the central Loir-et-Cher region, is embarking on a new project that requires growing a much larger plot of land. Fleur de Loire, a restaurant coupled with a luxury hotel that will open next June on the banks of the Loire, will double its table capacity for guests. The vegetable garden will relocate to a one-and-a-half-hectare plot, forcing the chef to create an agricultural business: "From now on, I am also a farmer and I am proud of it!" Thanks to a conservatory of old seeds, the future vegetable garden will also be a laboratory with the objective of reintroducing forgotten varieties, such as the rose apple or the white bean Comtesse de Chambord. By using these seeds that have been left behind for decades, these new farmers propose alternative solutions to soil impoverishment.

Photo of a chef walking in Flocon de Sel's vegetable garden

Flocon de Sel's garden

Official Instagram account

Honoring old varieties

Stéphanie Le Quellec, a two-star chef with La Scène in Paris, has set up a vegetable garden in the Loir-et-Cher region to grow the plants she wants to resurrect: "I wanted to give honor to old varieties, such as the purple celery from Tours or the ovoid yellow beet from Les Barres. The varieties we have learned to grow up to now are sterilized species that force growers to buy new plants every year and exhaust the land." Still in its infancy, this project will provide all of the garnishes for the dishes in her gourmet restaurant by next spring.

This ambition has taken a long time to materialize and remains subject to many uncertainties, particularly when it comes to the climate. This is one of the most complex aspects to manage for chefs. Instead of planning everything, by directing their supplies with providers they know, they are now more willing to let themselves be guided by the daily offerings of their garden. An impromptu stroll allows Renaut to bring back a basket of mushrooms, which he uses that same evening for a tart.

"You can't anticipate everything; you have to know how to evolve with the weather," says the chef, who actively participates in the entire process, from turning over the soil to harvesting and sowing. "Usually we plant in early May, but it rained a lot this year. The land was flooded and we had to wait. We're always surprised by what the harvest will give us, like the abundance of peas and green beans last summer, for example."

Renaut is in the process of buying new land higher up above Flocon de Sel, but he knows he'll have to wait another three to five years for the land to produce a variety of vegetables and herbs. For now, only potatoes grow in this very rocky soil that requires special attention.

Facing the seasons

At Äponem, Darvas and her gardener have also opted for a gentle method: "We work with living soil and we don't treat it. Sometimes it works, sometimes we have problems, like with slugs at the moment. We remove them every day by hand. We deal with them without hurting the environment."

In this hilly landscape, agriculture is practiced in terraces, a complex method to manage, especially with this new approach. "We do things differently from the old farmers, so it's not always easy to fit into a community," admits Benicio.

Here, you won't see neatly trimmed rows without wild growth. The principle is to accompany nature and the richness of its biodiversity rather than trying to tame it at all costs. The change is radical and acceptance is not yet widespread.

A push toward polyculture and more biodiversity in the fields.

"A good terroir is first and foremost an ecosystem with insects, batrachians [amphibians], reptiles and birds of prey," says Alain Passard. "You also have to give the soil time to rest. When you put out celery root for months on end, it exhausts it. You have to give it something else so that it regenerates and you learn from each season."

The process also has a cost. Often much higher than staying in touch with suppliers who do all this work for them. "This activity represents a significant investment," says the chef at L'Arpège. "It's the purchase of land, the employment of a dozen employees, equipment ... But in reality it's priceless because the result is so great. It allows us to eat with confidence and to stimulate my creativity."

There is no turning back. Christophe Hay has chosen to join an association of young European farmers: "I would like to push them toward polyculture and encourage them to integrate more biodiversity in the fields. I have the feeling that the new generations are looking to work in this direction."

For her part, Stéphanie Le Quellec is looking beyond the vegetable garden: "One of my dreams is to have a vineyard to make wine. I already have a few regions in mind, but I'll also have to find a winemaker with whom to build a relationship to turn my ideas into a reality."

Collage of photos of French chef Emmanuel Renaut working in his vineyards

Chef Emmanuel Renaut working in his vineyards

Official Instagram account

Chef, grower and winemaker

Renaut became a winemaker four years ago when he bought vineyards from the Trosset family in Savoie near his home. He now owns 39 acres of Mondeuse, a grape variety that reflects the richness of the surrounding mountain terroir. Last year, Renaut harvested his first crop and plans to label the 1,500 bottles of the 2021 vintage.

"I have my winemaker's license, but I'm still learning," says the chef, who is about to publish a book on Savoyard wines. "It is Louis [Trosset] who still does everything and you have to observe him carefully. He keeps the memory of the handiwork and knows details that ensure the quality of the wine. He is one of the very last to use an old-fashioned press."

It's a serious investment. Renaut is already planning to close his restaurant for two weeks next year at harvest time. Eventually, he may even trade in his knives for pruning shears. "It's not going to happen right away, but I want to enjoy time in a different way and I like this activity." For these new explorers of French gastronomy, creating a healthy and high-level diet is worth some risk-taking.

Les Echos
Support Worldcrunch
We are grateful for reader support to continue our unique mission of delivering in English the best international journalism, regardless of language or geography. Click here to contribute whatever you can. Merci!

Pro-life and Pro-abortion Rights Protests in Washington

Anne-Sophie Goninet, Jane Herbelin and Bertrand Hauger

👋 Håfa adai!*

Welcome to Thursday, where new Omicron findings arrive from South Africa, abortion rights are at risk at the U.S. Supreme Court and Tyrannosaurus rex has got some new competition. From Germany, we share the story of a landmark pharmacy turned sex toy museum.

[*Chamorro - Guam]


This is our daily newsletter Worldcrunch Today, a rapid tour of the news of the day from the world's best journalism sources, regardless of language or geography.

It's easy (and free!) to sign up to receive it each day in your inbox: 👉 Sign up here


• COVID update: South Africa reports a higher rate of reinfections from the Omicron variant than has been registered with the Beta and Delta variants, though researchers await further findings on the effects of the new strain. Meanwhile, the UK approves the use of a monoclonal therapy, known as sotrovimab, to treat those at high risk of developing severe COVID-19 symptoms.The approval comes as the British pharmaceutical company, GSK, separately announced the treatment has shown to “retain activity” against the Omicron variant. Down under, New Zealand’s reopening, slated for tomorrow is being criticized as posing risks to its under-vaccinated indigenous Maori.

• Supreme Court poised to gut abortion rights: The U.S. Supreme Court signaled a willingness to accept a Republican-backed Mississippi law that would bar abortions after 15 weeks of pregnancy, even in cases of rape or incest. A ruling, expected in June, may see millions of women lose abortion access, 50 years after it was recognized as a constitutional right in the landmark Roe v. Wade case.

• Macri charged in Argentine spying case: Argentina’s former president Mauricio Macri has been charged with ordering the secret services to spy on the family members of 44 sailors who died in a navy submarine sinking in 2017. The charge carries a sentence of three to ten years in prison. Macri, now an opposition leader, says the charges are politically motivated.

• WTA suspends China tournaments over Peng Shuai: The Women's Tennis Association (WTA) announced the immediate suspension of all tournaments in China due to concerns about the well-being of Chinese tennis player Peng Shuai, and the safety of other players. Peng disappeared from public view after accusing a top Chinese official of sexual assault.

• Michigan school shooting suspect to be charged as an adult: The 15-year-old student accused of killing four of his classmates and wounding seven other people in a Michigan High School will face charges of terrorism and first-degree murder. Authorities say the suspect had described wanting to attack the school in cellphone videos and a journal.

• Turkey replaces finance minister amid economic turmoil: Turkish President Tayyip Erdogan appointed a strong supporter of his low-interest rate drive, Nureddin Nebati, as Turkey’s new finance minister.

• A battle axe for a tail: Chilean researchers announced the discovery of a newly identified dinosaur species with a completely unique feature from any other creatures that lived at that time: a flat, weaponized tail resembling a battle axe.


South Korean daily Joong-ang Ilbo reports on the discovery of five Omicron cases in South Korea. The Asian nation has broken its daily record for overall coronavirus infections for a second day in a row with more than 5,200 new cases. The variant cases were linked to arrivals from Nigeria and prompted the government to tighten border controls.



In the northeastern Chinese city of Harbin, a reward of 10,000 yuan ($1,570) will be given to anyone who volunteers to take a COVID-19 test and get a positive result, local authorities announced on Thursday on the social network app WeChat.


Why an iconic pharmacy is turning into a sex toy museum

The "New Pharmacy" was famous throughout the St. Pauli district of Hamburg for its history and its long-serving owner. Now the owner’s daughter is transforming it into a museum dedicated to the history of sex toys, linking it with the past "curing" purpose of the shop, reports Eva Eusterhus in German daily Die Welt.

💊 The story begins in autumn 2018, when 83-year-old Regis Genger stood at the counter of her pharmacy and realized that the time had come for her to retire. At least that is the first thing her daughter Anna Genger tells us when we meet, describing the turning point that has also shaped her life and that of her business partner Bianca Müllner. The two women want to create something new here, something that reflects the pharmacy's history and Hamburg's eclectic St. Pauli quarter (it houses both a red light district and the iconic Reeperbahn entertainment area) as well as their own interests.

🚨 Over the last few months, the pharmacy has been transformed into L'Apotheque, a venture that brings together art and business in St. Pauli's red light district. The back rooms will be used for art exhibitions, while the old pharmacy space will house a museum dedicated to the history of sex toys. Genger and Müllner want to show that desire has always existed and that people have always found inventive ways of maximizing pleasure, even in times when self-gratification was seen as unnatural and immoral, as a cause of deformities.

🏩 Genger and Müllner want the museum to show how the history of desire has changed over time. The art exhibitions, which will also center on the themes of physicality and sexuality, are intended to complement the exhibits. They are planning to put on window displays to give passers-by a taste of what is to come, for example, British artist Bronwen Parker-Rhodes's film Lovers, which offers a portrait of sex workers during lockdown.

➡️


"I would never point a gun at anyone and pull a trigger at them. Never."

— U.S. actor Alec Baldwin spoke to ABC News, his first interview since the accident that killed cinematographer Halyna Hutchins on the set of the movie Rust last October. The actor said that although he was holding the gun he didn’t pull the trigger, adding that the bullet “wasn't even supposed to be on the property.”

✍️ Newsletter by Anne-Sophie Goninet and Jane Herbelin

Keep reading... Show less
Support Worldcrunch
We are grateful for reader support to continue our unique mission of delivering in English the best international journalism, regardless of language or geography. Click here to contribute whatever you can. Merci!