the sublimated fig in the Var

The figs took advantage of the summer to soak up the sun and a sweet violet-colored juice. For Valentine Simonimanager of Domaine du Moulin, finding the right fruit is like a game of hide and seek. To unearth the rare pearl, it is sometimes necessary to venture into the recesses. Working on the family farm, she fights to protect the controlled designation of origin of her figs. “[Ce sont] fig trees that were planted by my great-grandfather. There is a family history running through the whole operation“, says Valentine Simony.

The moment of picking is also eagerly awaited by Tom Carianochef of a restaurant. With Valentine Simonihis former high school friend, he works to sublimate the fig, through its cultivation as well as its use in cooking. Among Tom’s specialties CarianoHaut Var lamb with figs. “The figs of Solliès, these are really my favorites. There is a nuance of colors and taste that is really very subtle”says the young chef, who uses the fruit from the starter to the dessert. A mixture of sweet and salty that should conquer customers soon.