In the heart of the charming village of Cormery, near the Loire Valley, a century-old building is home to a gourmet restaurant with a focus on plants. Welcome to Les Roseaux Pensants!
THE FRUIT OF A SUCCESSFUL CAREER CHANGE
A place dedicated to plant-based cuisine, ethics, eco-responsibility and short supply chains, Les Roseaux Pensants revisits the culinary world of Touraine. Its avowed ambition is to offer contemporary gourmet cuisine that's as healthy as it is delicious. Ideally situated between valleys, castles, vineyards and cereal crops, the establishment has assembled a team of enthusiasts all committed to good food and the art
of entertaining. Foremost among them are Laurène Attia and Stéphane Enault. Trained as lawyers, the couple hung up their robes a few years ago
to devote themselves to a more sustainable and responsible approach to food. Trained in the cultivation and processing of aromatic and medicinal plants, Laurène grows and harvests a selection of plants for the restaurant. Like so many subtle flavors that replace spices from afar. As for Stéphane, a pioneering chef fascinated by culinary traditions from around the world and by the magic of fermentation, he sets out to change our vision of vegetables, cereals and plants through his original dishes, rich in meaning and commitment. An approach rewarded by 3 Ecotable macaroons!
NATURAL COOKING
Les Roseaux Pensants, a 25-seat locavore restaurant, prides itself on its unpretentious, plant-based cuisine. Through his mastery of a variety of culinary techniques, the chef sublimates natural ingredients to create unique flavor combinations, while respecting seasonality. As evidenced by his various fermented preparations with exotic names: koji, miso, shoyu, amazake and tempeh. While vegetables play a central role at Les Roseaux Pensants, Stéphane takes just as much care in working with meats and fish from Touraine breeders and fishermen. The result? A subtle, thoughtful cuisine that aims to bring people together. In spring and summer, guests can
discover the "Herbae" menu, a menu in which each dish Stéphane prepares highlights one of the thirty edible plants or flowers cultivated by Laurène. A light, refreshing culinary surprise that reflects the brightness and vivacity of the season! In autumn-winter, the "Cerealis" menu features local cereals and pulses in all their diversity and richness, from starter to dessert. A culinary experience that orchestrates a symphony of tastes and textures, halfway between local traditions and creative innovations!
SPOTLIGHT ON TEMPEH
The restaurant's signature dishes, Stéphane's tempeh are an original way to discover or rediscover Touraine's cereals and legumes. A dish of Indonesian origin traditionally prepared from fermented soybeans, Les Roseaux
Pensants' tempeh is made from quinoa from Berry, green or beluga lentils, chickpeas from Touraine or rice from the Camargue. An original variation to broaden your gastronomic horizons! To prepare the perfect tempeh, Stéphane inoculates cereals or
cooked legumes with a spore which, when kept at a certain temperature and humidity, forms a mycelium that binds the seeds together. Careful monitoring and a touch of magic then work together to achieve that perfect texture, firm and full of new flavours. Whether fried, pan-fried or lacquered with homemade miso, tempeh can be served with a sauce in the spirit of a beurre blanc with koji, a full-bodied vegetable juice or a homemade milk kefir and garden herb sauce. A source of complete protein and an excellent alternative to animal products, tempeh is "the very demonstration that you can make your taste buds travel by drawing inspiration from distant culinary techniques, while promoting short circuits, local produce and sustainable food".
LES ROSEAUX PENSANTS
2, PLACE DU MAIL, CORMERY
LESROSEAUXPENSANTS.FR
