The chef’s mushroom farm - Dirt-free mushroom picking

On a hill overlooking the vineyards of Saint-Émilion, in the middle of the woods and sheltered by a limestone cave, the mushroom farm is carefully looked after by Etienne Pilard. This young mycologist, who holds a doctorate in oenology from ISVV, expertly manages the farming of shiitake, button, oyster and morel mushrooms and other delights which are included in the chef’s dishes. What’s more, the chef has even had truffle oaks planted.

Unfailing creativity and flexibility are required in response to this prolific environment. Adapting to whatever varieties of mushrooms are harvested, the chief constantly creates balanced dishes, endlessly working to develop his own palette of flavour combinations and treat his diners to new sensations. As an example, gooseneck barnacles and oyster mushrooms cooked in their own jus are served with whelks, as part of the current Saturne set menu.