Discover the beetroot our chef's way ...
Focus on the beetroot, the product sublimated by chef Alexandre Semperé, currently on the restaurant’s menu: Field beetroots in the embers, tangy sea buckthorn berries and vegetal leche de tigre.
Cooked in many different ways, beetroot is a product that is highly appreciated in the kitchen for its texture and rich, sweet flavour, offering a variety of tasty pleasures.
Responsible and seasonal cooking
Sensitive to responsible cooking, the chef is willing to work with fresh produce from small-scale producers, respecting the seasons.
The beetroot for this delicacy comes from the Ferme de Kerantosfal in Cléder, Finistère, run by producers Stéphane Quéré and Gurvan Raoul.
Ferme de Kerantosfal has been fully committed to organic farming since 2004. Producers grow a wide variety of vegetables and cereals in open fields and greenhouses throughout the year. Each vegetable is carefully inspected and selected to ensure optimum quality. Likewise, every grain of wheat is carefully harvested, sorted and then crushed to obtain top-quality flour to produce the best possible bread.
Beyond its commitment to organic farming, Ferme de Kerantosfal adopts an active social approach on a daily basis. It opens its doors to visits of the farm and organizes a weekly market with other local producers, allowing consumers to discover the vegetable and bread production process. The aim is to raise public awareness of the importance of consuming local, organic, quality produce, and to highlight the evolution of the organic sector by creating synergy with other producers.
