Ardèche: the sweetness of fennel attracts restaurant owners

Under his foliage reveals a vegetable from the south and the sun. the fennel likes the heat. Inspired by its texture and its particular taste, its anise flavor makes it unique. In the heart of the Ardèche, Émilie Durand and her husband cultivate one hectare of organic vegetables. And fennel plays an important role here. “We can eat it at all stages, anyway everything is eaten. I also sometimes sell it small in a bunch”explains Émilie Durand, market gardener.

Anise is the characteristic of the plant. “This aniseed smell that immediately comes from the ground, which rises, it’s true that it gives a breath of fresh air, of sunshine”says Michael Auriasanother market gardener. This local production appeals to restaurants in the region such as chef Florian Lessons. In contact with the market gardener, the chef often finds inspiration. Florian Lessons likes to cook fennel without throwing anything away. For this, he will cook the bulb in olive oil, with saffron and garlic. He then makes a soup with the fennel stalks.