Island vegetables, treasures of the islands enhanced by Groix & Nature
The Oyster Mushrooms of Belle-Île
Lionel Feuillu's oyster mushrooms are hardy mushrooms, a far cry from standard cultivated varieties. Their slow growth, in the cool darkness and constant humidity of the blockhouse, gives them exceptionally dense flesh that is not very spongy. Their deep pearl grey colour hides an intense forest floor aroma and a structure that does not fall apart. This is a noble product that offers a generous, almost forest-like texture.
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Groix Beetroots
Beetroots cultivated by the Guelous are roots with character, forged by the sandy soil of Port-Mélite. Unlike beetroots grown on flat land, they are smaller, denser and less watery. Their constant exposure to sea spray forces the vegetables to concentrate their sugars for protection, resulting in extremely dark, almost black flesh. Their taste is paradoxical: a powerful earthy sweetness, coupled with a hint of natural iodine.
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Groix Red Kuri Squash
The Red Kuri Squash grown by Isabelle and Yves Guelou embody all the uniqueness of Groix’s terroir. Their thick, velvety flesh develops a naturally sweet flavour with delicate chestnut notes. Exposed to sea winds and nourished by the island’s well-draining soils, they are more concentrated and less watery than mainland-grown squash, revealing a uniquely comforting roundness.
Groix Chilli Pepper
It is a fruit with thin, taut skin that changes colour from green to bright red. What makes it special? A perfect balance between heat and fragrance. It has a lively but short heat, which quickly fades to give way to aromas of candied red fruits and roasted peppers. It is a chilli pepper that awakens the palate without ever numbing it.
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