At the age of 29, Baptiste is a happy young producer specializing in the production of fresh organic oyster mushrooms, the particularity of Doubs Champignon is the production of the substrate for the cultivation of oyster mushrooms. The materials for the production of the substrate come from neighboring farms, in short circuit mode, nothing is lost, everything is reworked! This former carpenter has successfully converted and produces 120 kilos of this delicious mushroom every week, which mainly supplies restaurants in Greater Besançon.
Baptiste affirms it, the Oyster mushroom is a fine and tasty mushroom, ideal pan-fried with parsley, garlic, butter and a glass of white wine! For its cooking, nothing could be simpler, we do not wash it, we do not blanch it, we cut it into coarse strips, then once the onion or shallot have browned in the pan, we add the oyster mushrooms. Cooking is done over high heat and no more than 5-6 minutes! Salt, pepper, herbs and enjoy!
Recipes that inspire Thibaud from the restaurant “Le Bleu de Sapin” in Besançon, rue Richebourg. Every week he concocts his menu of the week with seasonal products and as much as possible from Franche Comté! Thibaud also thinks of vegans by cooking special dishes for them with the help of Charlène, his dear and tender, rue Richebourg.