Behind the bay window, flower beds border the roof terrace, like a link between nature and concrete. Raspberries, verbena, sage… It is here that grows a variety of aromatic, small red flowers and fruits used in cooking by chef Sarah Mainguy, plants she grows, straight from the garden to the plate, with the help of her friend, market gardener Alice Ménard.
Vegetable ravioli, fermented peppers… 5 anti-waste tips from Nantes chef Sarah Mainguy
