The Brindas garden in October

Twenty minutes from Lyon, one hectare of land grown for the kitchen. In October, the garden hesitates between two seasons, and the menu with it.

A garden for a kitchen

The garden started in 2019 from a simple wish: to know where every vegetable we serve comes from. Élodie, our gardener, grows around fifty varieties there, often heirloom, chosen with Mathieu for their taste rather than their yield.

Nothing is sprayed, the water comes from a well, and whatever the kitchen does not use ends up as compost or in jars.

In the garden, you do not choose when it is ready. You only choose to be there that day.

Élodie, gardener

What October brings

The last tomatoes ripen under the polytunnel, the squash is brought in to cure, and the cabbages take over the free space. It is also the month of herbs: sage, of course, which gives the house its name and flavours the oil served with the velouté.

In the garden this month

• Squash: red kuri, butternut, Berry sucrine
• Crapaudine and Chioggia beetroot
• Leeks, kale and cavolo nero
• Sage, lemon thyme and lovage

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