National Geographic Traveller (UK)
A TASTE OF THE MOUNTAINS
Grenoble — the capital of Isère, located at the foot of the French Alps— has been named European Green Capital 2022 in recognition of its sustainable development goals. Jeanette is one of the many restaurants in this Alpine hub to favour traditional flavours, fresh products and short supply chains. Head chefs Manon Bocquentin and Thaïs Giannetti tell us more.
TELL US ABOUT JEANETTE.
All our ingredients come from within 30km of where we’re based, to limit our environmental impact. This also forces us to use seasonal fruits and vegetables; producers tell us what they have, and we create a menu around it.
WHICH INGREDIENTS CAN DINERS EXPECT?
We use local, wild herbs from the mountains: meadowsweet, which gives a bitter almond flavour; wood sorrel, which is very acidic; and elderflower. We collect them ourselves and rely on market producers for other products.
HOW DO YOU ACHIEVE FRESH FLAVOURS?
We use different herbs throughout the year.
For example, wild garlic flowers are the first to flourish in the spring, and asparagus comes just afterwards. In winter, we use the herbs we collect in the warm months, dried and infused in syrups.