Martin Roger, apprentice of the Michelin-starred chef Marc Meurin, took his inspiration from permaculture to create a new kind of aromatic herb garden during his final year of apprenticeship in the gourmet restaurant at Château de Beaulieu.
Permaculture borrows from ancient practices; mixing different plant varieties, raising beds to require little water and no cultivation of the land. Chef Marc Meurin has set aside for Matin Roger six plots planted with apple trees, pear trees and rhubarb to encourage agricultural diversification. Celery, chocolate mint, green and purple sorrel, verbena, basil... or even rare species such as pineapple sage or orange melissa are now grown on the hills. All these new varieties of aromatic herbs are used in the restaurant's dishes.