David Gallienne's good addresses
David Gallienne, chef at the Jardin des Plumes in Giverny, shares his tips for buying frogs' legs and morels. Take notes!
Anchored in the heart of Giverny, in his Jardin des Plumes (3 toques), David Gallienne champions a lively, intuitive terroir cuisine, shaped by nature and encounters. It's often human, family and passion stories that lead him to select his producers. Here, the chef reveals his favorite addresses, those he loves as much for his table as in his personal life.
The Lemarchand family's vegetables in Saint-Pierre-la-Garenne
"What immediately struck me about their approach was not the way they grow vegetables, but the way they pass them on," begins David Gallienne. For several generations, the Lemarchands have cultivated the fertile plains of Vernon. Reynald, the father, and Damien, the son, work hand in hand to grow heirloom and travel varieties. They also supply a large proportion of the plants for the Jardin des Plumes aromatic garden. "We're practically self-sufficient, thanks to their plants!" enthuses the chef.
- Where to buy? Lemarchand Maraîchers SARL, 92 RN 15, 27600 Saint-Pierre-la-Garenne
- Tel: 02 32 52 51 81
- www.facebook.com/sarllemarchandmaraichers
Legumes from Pousse de là, Les Thilliers-en-Vexin
Located just a stone's throw from the restaurant, this family-run farm has been perpetuating its passion for legumes since 1929. "Here too, the story of transmission is a beautiful one," confides the chef. Green or coral lentils, chickpeas, quinoa, chia, rapeseed, sunflower or flax... the crops are varied and worked tirelessly to offer healthy products, also available in cold-pressed oils or homemade pasta. An address to follow for all lovers of intelligent, sustainable local production.
- Where to go? Pousse de là, 21 rue des Tilleuls, 27420 Les Thilliers-en-Vexin
- www.poussesdela.fr
Cravent sheep's cheese, in Cravent
"Who said we only made cow's cheese around here?", laughs David Gallienne. just 20 minutes from the Jardin des Plumes, Benjamin and Fanny raise Alpine goats in open fields. They transform all their milked milk, morning and night, into fresh cheeses, semi-dried cheeses, tommes... but also into brousse, the chef's guilty pleasure: "One of my favorite products, a souvenir from my vacations! Here, nothing goes to waste, everything is organic, beautiful and good."
- Where? Les brebis de Cravent, 16 Rue Claude Monod Broca, 78270 Cravent, France
- Tel: 07 83 22 27 33
- www.lesbrebisdecravent.com
Normandy Frog, in Vesly
In the Manche département, the Leraisnier brothers perpetuate a rare savoir-faire: breeding green frogs.i love frogs' legs," they say, "it takes me back to my childhood memories of fishing them with my grandfather in the pond at the back of the family farmyard."Initially fish farmers specializing in trout, they embarked on a gamble that was a little crazy... but fully successful. An invaluable address for this delicate, oh-so-French product.
▶ Where? Normandy Frog, 6 La Houssellerie, 50430 Vesly
La Morille Normande, in Ri
A great mushroom lover, David Gallienne is passionate about mycology. So it was only natural that he should turn to the work of Florentin Allais, a young myciculturist based in Ri, Calvados. He grows morels without any chemical inputs. "An exceptional product that makes us happy in spring, when we finally emerge from the long period of root and winter vegetables..."
- Where? La Morille Normande, Ri
- Tel: 06 47 23 96 10
