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Discover the chefs and their aromatic inspirations
Talented chefs enhance their creations, from appetizers to desserts, with recipes that highlight the freshness, diversity, and intensity of plants grown on site with Gourmet. Microgreens, rare herbs, edible flowers... each plant becomes a signature ingredient.
_1.jpg "Chef Christian Guzman")
Chef Christian Guzman
Sweet Basil
Combining freshness and indulgence, this creation by Chef Christian Guzman revisits the lemon tart by incorporating freshly harvested sweet basil. A bold combination that brings an intense aromatic touch to the palate.
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Cheffe Justine Piluso
Citrus tagetes microgreens
Justine was the first chef to use Véritable microgreens.
She chose citrus tagetes to accompany her fried lasagne recipe at the Lyon Street Food Festival.
Chef Glenn Viel***
Thai Basil microgreens
During the Gastronomy Festival at Château de la Gaude, three-star chef Glenn Viel revisited bouillabaisse with a contemporary and daring twist.
On his plate: blowtorched rockfish, perfectly cooked potatoes, fennel, rouille mayonnaise and a profusion of herbs, enhanced by Véritable Thai basil microgreens.
Chef Kazuo Takagi**
Green shiso microgreens
Double Michelin-starred chef Kazuo Takagi has created a delicate and refined interpretation of sushi: Sushiballs. A bite-sized ball of rice seasoned with yuzu juice, topped with salmon tartare.
To enhance this creation, the chef has added a few touches of dill and Véritable shiso microgreens, bringing freshness and complexity.
Chef Eric Guérin*
Red Mizuna, Dill and Anise Hyssop microgreens
Michelin-starred chef Éric Guérin transported us with creations combining flavour, history and terroir.
Mizuna microgreens add zest to a pressed artichoke with jasmine caviar, while dill and anis hyssop microgreens enhance a recipe combining asparagus, chicken liver mousse, whelk and Vendée butter.
Chef Dimitri Droisneau***
Coriander microgreens
Three-star chef Dimitri Droisneau celebrated Mediterranean flavorrs with a dish that was as bold as it was elegant.
His dish combines tender Mediterranean octopus, grilled aubergine caviar and coriander-lime ice cream. A combination of textures and temperatures enhanced by Véritable coriander microgreens, which add a note of freshness and intensity.
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.jpg "Tender Mediterranean octopus, grilled aubergine caviar, and coriander and lime ice cream")
Chefs Manon Santini & Rocco Seminara
Nasturtium microgreens
During the Gastronomy Festival at Château de la Gaude, chefs Manon Santini and Rocco Seminara reinvented pizza with creativity and elegance.
Their ‘Pizza Zia’ was enhanced by Véritable nasturtium microgreens, adding a peppery and floral note that elevated the dish with freshness and boldness.
