Les Jardins de L’Asphodèle
Restoring an exceptional natural heritage
The nourishing Gardens of L’Asphodèle came to life on former farmland left fallow for over 20 years. Today, Grégoire Desnoulez, partner of L’Asphodèle and a market gardener for over 25 years, cultivates a rich and living soil here, with the aim of producing — in full respect of living systems — flavourful vegetables that will find their place on the restaurant’s plates.
Across 5,000 m² surrounded by natural hedges and fruit trees, les Jardins de L’Asphodèle experiment with sustainable, low-impact farming. In time, nearly one hectare will be cultivated on a loamy, sandy soil rich in organic matter.
Tasty vegetables from peasant seeds
Les Jardins de L’Asphodèle, every vegetable starts with a variety chosen for its taste and its suitability to the terroir of the Courégant moor. We use only peasant seeds and population varieties, adapted to our soil and climate, far from the market’s hybrid standards.
All sowing is done on site, by hand, with a concern for autonomy, resilience and taste. It is a resolutely living, artisanal and committed market garden, favouring varietal diversity and growing methods suited to the local climate influenced by the nearby sea, giving the crops a unique place to thrive.
Our production season after season
More than a hundred varieties of vegetables and herbs have found their place in les Jardins de l’Asphodèle. A unique varietal diversity to be found every day on the restaurant’s plates:
- Round courgette ‘Ronde de Nice’
- Broad bean ‘Aquadulce’
- Pea ‘Merveille de Kelvedon’
- Lettuce ‘Merveille des 4 Saisons’
- Squash ‘Tromba d’Albenga’
- Onion ‘Ishikura’
- Radish ‘Glaçon’
- …and many more!
Our growing methods
- Peasant seeds and population varieties only
- Agroforestry integrated with the crops
- No chemical inputs or synthetic products
- Soil tillage kept to the strict minimum
- Limited irrigation and systematic mulching
- Natural balance between beneficial insects and pests
A peasant orchard at the heart of our ecosystem
More than a hundred fruit trees and shrubs have also been planted on the L’Asphodèle site.
These plantings make up a rustic, diverse orchard with robust, local varieties : apple, pear, plum, cherry, peach and fig trees, as well as soft fruits such as redcurrants, blackcurrants and raspberries. In time, this orchard will be a direct source for the restaurant’s kitchen.
L’Asphodèle is hiring!
We are regularly looking for new talent in the kitchen or front of house — feel free to send us your application via the form.
Open positions in kitchen and front of house (M/F):
- Sous-chef
- Assistant Manager
- Head Waiter
- Commis
- Sommelier
- Apprentices
Contact
Feel free to contact us to:
• Discuss a booking / private event
• Learn more about the project
• Join our team in the dining room, kitchen or fields