Discover the tiny potato our chef's way ...
The tiny potato is highlighted on the menu of Les Ombres restaurant: Lightly cooked turbot, tiny potatoes, seaweed and velvet crab.
The production and use of tiny potatoes
The tiny potato is an emblematic product of the island of Noirmoutier, and belongs to its agricultural and culinary heritage.
The island has a special microclimate that favours potato cultivation: sandy soil and a maritime influence. The first tubers are planted in February and fed on seaweed collected during the winter on the beaches of Noirmoutier. Harvesting takes place from April to August on long mounds of earth. Tiny potatoes are often harvested very young, giving them a thin skin and delicate flesh.
Tiny potatoes are renowned for their melting texture, mild flavour and unique taste. They can be cooked in a variety of ways, but are often simply cooked to fully appreciate their inimitable natural flavour.
A taste for sustainable cuisine
It’s on the island of Noirmoutier that producer Gautier, from Produits Noirmoutrins et Vendéens, sources the best produce, including tiny potatoes.
Produits noirmoutrins et vendéens has a strong ecological commitment, based on 3 pillars: preservation of the ocean, species and air. They favour sustainable fishing methods, such as net or line fishing, and exclude trawling, which is known to damage marine ecosystems. Thanks to transparent communication between producers and consumers, they ensure that they fish and produce only what is necessary, avoiding overstocking and reducing waste. To minimise their carbon footprint, they use low-pollution vans and optimise their delivery routes, reducing the number of kilometres travelled and the associated emissions.
