National Geographic Traveller (UK)

A TASTE OF THE MOUNTAINS

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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.

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