![]() ![]() In 2023, they’ll be opening a new 2.5-acre soil farm in Saint-Ouen, about one mile north of Paris, that will focus on growing endemic vegetables, and another 2,150-square-foot hydroponic farm in the 19th arrondissement that will focus on mesclun, a mix of young salad greens that can be challenging to grow outdoors without pesticides, making them an ideal fit for Wesh Grow’s chemical-free indoor approach. In addition to its rooftop farm at Beaugrenelle Paris and 500-square-foot hydroponic farm in the 18th arrondissement, Wesh Grow recently opened a 100-square-foot farm in Marseille, and is eyeing plans to expand to Lille. “Our challenge is to grow food in the most sustainable way possible and to be part of the agriculture transition. “We are not a unicorn-we’re a pony that goes slowly but surely,” says Couraudon. ![]() This is our way of supporting them and making French products shine.” “Our French farmers suffered a lot, so we decided to highlight their know-how by honoring their quality products. On the menu, you’ll find pillowy gnocchi paired with shellfish, watercress juice, and lemony, bright oxalis leaves which “bring a touch of acidity that goes well with the iodized side of the dish,” says Bruno Guéret, the hotel’s executive chef. ![]() The century-old establishment began working with Wesh Grow in 2020 to source microgreens and herbs for its eateries, including Le Joy, the only restaurant in Paris to exclusively use French products. In Paris, perhaps this can be best observed at Hotel Barrière Le Fouquet's, a culinary destination thanks to its namesake Michelin-starred brasserie. Plenty of the dishes at Pouliche are decorated with edible petals including Wesh Grow’s marigold, which brings a citrusy passionfruit flavor to everything from fish to buttery pastries with blackcurrants. To sample Wesh Grow’s microgreens and aromatic herbs, head to Le Joy for tataki-style beef onglet with black garlic, lemon, and potato mousseline balanced with fragrant cilantro sprouts-best enjoyed in the property’s verdant courtyard steps away from the Arc de Triomphe.Īt Le Faham, the world’s first Michelin-star recipient to celebrate the cooking of the French island Réunion, rising-star chef Kelly Rangama creates masterpieces like légine (toothfish) filet with artichoke and spicy zorri cress. Since launching in 2018 through the ParisCulteurs program, which gives unused sites like rooftops, parking lots, and walls to farmers, Wesh Grow has expanded to include multiple farms that supply more than 500 restaurants with local produce. The freshly plucked greens are then delivered-by bicycle or foot-to many of the city’s Michelin-starred restaurants. Underground where the temperature ranges between 68 to 73 degrees Fahrenheit (even during Paris’s scorching hot summers and damp winters), Couraudon uses hydroponics to grow chef-favored delicacies like sweet-pea shoots, amaranth, lemon balm, and earthy micro beets. But as the car-free revolution sweeps through the city, empty concrete caverns are being transformed into subterranean farms that feed a growing appetite for hyper-local produce.įor Laurent Couraudon, the founder of Wesh Grow, an urban agricultural project focusing on the year-round production of microgreens and aromatic herbs, you couldn’t ask for a more ideal laboratory. The cool depths of a parking garage might be the last place you would expect to find culinary innovation in Paris. ![]()
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