Underground Mushroom Plantation In France

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Do you know how champignons, oyster mushrooms or Shiitake mushrooms for Japanese restaurants are grown? It turns out that they are grown in former troglodyte caves. Let's take a tour to a French underground restaurant, get acquainted with mushroom growing techniques and Anjou local cuisine.

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St. Louis castle.

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The restaurant is situated 100 meters underground. Troglodytes used to hide from barbarians here since 270 A.D.

Going deep underground.

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Climate is very important for the mushrooms. The constant temperature of +12 is kept. Let's start our tour with Japanese Shiitake mushrooms.

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In Japan they grow on the trees and here - on special little poles.

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Such poles are made of pressed sawdust. One weighs about 8 kilos and after several generation of Shiitake - 500 grams less, which are taken by mushrooms.

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On this display one may see how champignons used to be grown long ago.

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Paris champignons.

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It is very damp in the basement and frogs are used to fight gnats. They leap right under your feet.

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Oyster mushrooms are grown on special bases wrapped with polyethylene which has special cuts.

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The most valuable mushrooms - wood blewits.

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These snails are soon going to be cooked in the stove for supper.

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Champignon caps baked with pork.
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Lettuce, oyster mushrooms and bun with bacon.

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The buns are also baked here.

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via sergeydolya


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