Our organic kitchen garden, cultivated using permaculture, spans 2 hectares. We grow around a hundred varieties of vegetables there, in open fields, without any greenhouses. All these vegetables find their nutrients directly in a living soil, ripen naturally under the sun, and are watered with rainwater and water from our Source aux Loups.

In the restaurant kitchens, Patrick developed this recipe, which is easy to use at home for any occasion.

You can serve it with finely chopped chives or parsley to add texture and freshness.