To illustrate our point, let's mention the recipe for Jerusalem artichoke with black truffle from Bocalerie des Gourmets, which uses only 3% melanosporum chips in its jars, and the coconut curry carrot spread from Conserverie de la Forêt in Seine-et-Marne, or the astonishing vegetable caviar - chia, seaweed and rice vinegar - offered by Piquette, which proposes to "take the vinegar out of salad". The list is far from exhaustive, and can be completed by the trendy list of producers who make a point of sourcing as close as possible to their processing sites. This is the case for Secrets de Famille (Brittany) with its artisanal apple and chouchen pâté, for Domaine Terra, which is entering the market with a hummus made from ingredients - chickpeas, sunflower oil, black garlic and smoked chili - from the South-West, and for the pâté de boudin de porc blanc de l'ouest (Les Blancs de l'Ouest). On the product side, chickpeas are used in a wide range of preparations (mainly houmous, already on trend in 2022), and curry is the spice blend most often used, notably to flavour dried fruits (cashews, walnuts...) but not only.
Castanéas is first and foremost a story of family, orchards and ...
