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Les Roseaux Pensants
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"The menu is structured around two main themes: a “Herbae” menu in spring-summer, inspired by foraging and the kitchen garden, and a “Cerealis” menu in autumn-winter, highlighting the local terroir. Animal proteins often give way to home-made vegetable proteins (tofu, seitan, tempeh); the menus are also available in vegetarian versions. To raise awareness among guests, workshops are held on fermentation or cooking with wild plants."