The greenhouses of the Saisons restaurant – Chef Florian Pansin

Come and discover the greenhouses of Chef Florian Pansin. Behind the Research Centre hides an area of approximately 200m2 of permaculture plantations. 

The aim of these greenhouses is to provide ever greater freshness to the dishes and to respond to the needs of the Saisons menu. 

Following a lecture on herbs given to students, the Chef of the Saisons decided to create these greenhouses as close as possible to his kitchens. 

The plants selected are almost all organic and all come from farmers' seeds.

For example, among the many varieties planted, there are:

• Radishes 
• Several varieties of pumpkin 
• Aubergines
• Gherkins 
• Bresse chilli pepper
• Peppers 
• Sweetcorn
• Several varieties of tomatoes
• Basil 
• And many other types of herbs grown outside the greenhouse 

It is thanks to a healthy soil (never cultivated or treated), fed by the micro-organisms naturally present in the earth, that Chef Pansin's plans now ensure a growing harvest.

These ultra-local crops are more than sustainable because they aim for zero waste. To achieve this, the surplus production not used by Saisons is given to the F&B kitchens, the plant waste is harvested to be transformed into fertilizer and the seeds are recovered to ensure new sowing.

The greenhouses also aim to raise students' awareness of the time it takes to grow plants and to emphasise respect for produce and the land.

It is therefore not unlikely that you will one day come across Chef Pansin, crate in hand, on his way to the Saisons greenhouses.