AIR OF THE COUNTRYSIDE
DID YOU KNOW ?
Brach’s rooftop is home to a kitchen garden that is full of surprises: berries, vegetables and herbs, a Norwegian bath and panoramic views over Paris as well as… a chicken coop with 3 laying hens: Églantine, a dark grey Coucou de Rennes, Suzie, a Harco with black plumage and Bérénice, a magnificent ash grey.
Seasonal fruits and vegetables
Grapefruit belongs to the citrus family. This fruit with a sour taste and colorful pulp (pink, yellow, or red) is rich in vitamins and also contains powerful antioxidants. Its powerful properties have a special ability to help prevent cancer by improving the anticancer capabilities of other foods.
Rhubarb is a vegetable, or, more specifically, a stalk vegetable. Only the rhubarb stalks, called petioles, which are rich in fiber and minerals, can be eaten, whether raw, cooked, or in pies or jams.
Asparagus has been grown since ancient times. There are several varieties: white, green, and red (or purple). Made up of 92% water, asparagus is the dieter’s friend. Rich in fiber, it contributes to proper intestinal functioning. It’s also a good source of vitamins.
This is one of the most popular vegetables of the Mediterranean basin. It was already served during Roman times, and can be enjoyed several different ways. This low-calorie vegetable is rich in fiber and is also a good source of protein.
This is the most popular vegetable in France. Rich in fiber and known for its high amounts of vitamin A or carotene, the carrot comes from Afghanistan, where it has various colors such as purple, dark red, or pale yellow. Carrots are compatible with all tastes and all temperatures.