Diana Biederman | Naples Daily News
Long pants? Check.
Long-sleeved shirt? Check.
Mosquito repellant? Check.
The biggest decision: Sneakers or rubber boots?
I opted for beat-up sneakers that had previously survived a summer deluge.
On what was predicted to be a real-feel day of 107 degrees, I was dressing for a visit to Jacques and Lysielle Cariot’s swamp farm, where they unwind after 70-hour work weeks.
The couple is famous for Bleu Provence, arguably Naples’ most prestigious restaurant, which has achieved global recognition for its astounding wine offerings.
Yet unlike several regional restaurants that list local food purveyors — a wonderful thing to be encouraged— Bleu Provence’s menu does not mention their farm as a source. Eggs, fruit, vegetables and herbs grown there are ingredients at the restaurant.
Why?
It’s a work in progress.
“Two years ago, we started to plant vegetables every week, and serve what’s in season,” said Lysielle.
The jam accompanying foie gras is the farm’s papaya. Black grouper’s citrus-papaya sauce and sweet potato chips garnish are harvested there, too.
Just-picked berries adorning a luscious pavlova or meringue? The tuna tartare’s mango and passionfruit coulis? Peppers, squash and tomatoes in ratatouille?
All from the farm.
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