Posted on: Thursday, April 27, 2023
The mushroom farm at Logis de la Cadène
Some people wouldn’t reveal the location of their mushroom patch under torture, but the chef is happy to reveal his source: the Angelus quarry in Saint-Émilion provides a constant supply throughout the year.
Perched on a hill overlooking the Saint-Émilion vineyards, in the middle of the Angelus woods and sheltered by a quarry, the mushroom farm is under the special care of Etienne Pilard. This young mycologist, who has a PhD in oenology from the ISVV, is a master at growing shiitake, white mushrooms, oyster mushrooms, morels and other fungal delights for the Chef’s kitchens.
And for those that can’t be cultivated? The chef has had truffle oaks planted.
Responding to nature’s bounty requires unfailing creativity and responsiveness. Following the rhythm of the harvest, the chef reinvents balances and combinations, tirelessly seeking to establish his own palette of flavours and provoke new sensations on the palate.