PETIT ÉPEAUTRE, an ancestral grain

Chef Alexandre Semperé, committed to his philosophy of highlighting seasonal ingredients, has honored Petit Épeautre this autumn in the restaurant with the following dish: Roasted Mesquer Pigeon, Grilled Pear, Crispy Épeautre, and Jalapeños.

Also known as einkorn, Petit Épeautre is one of the first cereals domesticated by humans nearly 8,000 years ago. Its subtle flavor, accented by a slight sweetness, and its delicate texture set it apart from other grains. This celebrated grain strikes a perfect balance between richness and lightness, making it uniquely satisfying.

In France, Petit Épeautre is primarily cultivated in Provence, in the Var and Alpes-de-Haute-Provence regions, where it thrives in a favorable climate and well-suited soils.

To source the finest ingredients, Chef Semperé has partnered with Alexandre Séné and Bernadette Combette, founders of Mama Grana.

Their credo: uncompromising respect for the land and all its inhabitants.
Mama Grana selects for Les Ombres a non-hybrid variety of Petit Épeautre endemic to the Alpes-de-Haute-Provence region. Grown above the Verdon Gorge in a protected geographical indication area, this variety guarantees not only the quality of the grain but also the sustainability of its ecosystem. This philosophy aligns perfectly with the restaurant’s DNA.

Since its founding in 2000, Mama Grana has stood out for its unwavering support of organic producers who practice agroforestry and permaculture.

Mindful of agriculture’s environmental impact, Alexandre and Bernadette collaborate only with partners adhering to organic farming principles.
“It’s above all to preserve the environment that we started this venture,” they say. “What we wanted was to defend life itself,” a sincere commitment to preserving authentic know-how and promoting a profound respect for nature.