The raspberry from the raspberry tree is native to mountainous areas, it is found in the wild in the Alps, the Vosges or in Auvergne. In the 18th century, it was used in medicine and for its perfume and it was not until the 19th century that it was brought to the mouth. Its commercial culture is quite recent, dating back to the 1950s.
At the Dachedise Farm between Bayonne and Tarnos, production takes place in greenhouses in two 50-meter tunnels. Thomas Eguy invites us to discover the world of production of this fragile little fruit that chef Sylvain Layrisse will place at the center of our plate.
– Stephane Claverie