AOC cultivated in Haute-Loire, Auvergne, in France, the “Le Puy green lentil” was rediscovered in the 1990s by the famous chiefs Régis Marcon, Paul Bocuse, Bernard Loiseau and Michel Roth.

On the plate, the lobster is lying on a bed of lentils of le Puy: this tasty misalliance between a crested crustacean and a popular legume is the work of Chief Régis Marcon. On the white tablecloths of his three-stared restaurant in Saint-Bonnet-le-Froid, the “caviar of the poor” is everywhere, from breadsticks to green lentil flour sweet confit, which will make you succumb to the dessert.

“It’s a great adventure,” summarizes with modesty the auvergnat chief, tracing the path since the early 1990s, while he was discovering the gustatory praises of the Green lentils from le Puy. “At this moment, it was synonymous with boarding school or army. Its farming was more or less to abandon. This interested me to develop this product of terroir. I had the click by participating in comparative tests of tasting; simply cooked in water, without salt and sauce, the le Puy green lentil just surpassed all the others.”