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.
St. Louis castle.
The restaurant is situated 100 meters underground. Troglodytes used to hide from barbarians here since 270 A.D.
Going deep underground.
Climate is very important for the mushrooms. The constant temperature
of +12 is kept. Let's start our tour with Japanese Shiitake mushrooms.
In Japan they grow on the trees and here - on special little poles.
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.
On this display one may see how champignons used to be grown long ago.
Paris champignons.
It is very damp in the basement and frogs are used to fight gnats. They leap right under your feet.
Oyster mushrooms are grown on special bases wrapped with polyethylene which has special cuts.
The most valuable mushrooms - wood blewits.
These snails are soon going to be cooked in the stove for supper.
Champignon caps baked with pork.
Lettuce, oyster mushrooms and bun with bacon.
The buns are also baked here.
via sergeydolya
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