In April, the first morel mushrooms give the signal: Spring is returning to the Jura plateau!

Nature once again reveals her abundance. Fresh produce from the region comes in succession throughout the weeks, offering any number of sources of inspiration.

In turn, all of the following will find a place in the menus of Georges Wenger, in one form or other:
• Asparagus
• Wild garlic, nettles, fern tips
• Dandelion flowers (known locally as “cramiats”),
  watercress, plantain
• Meadow mushrooms
• Fish from Lake Neuchâtel: whitefish, trout, pike
• Kid and farm-raised veal
• Cultivated and wild strawberries, rhubarb, raspberries, peaches
• Lime-blossom
• Tommes de Montagne, and fresh regional goat’s cheeses
• Sirops made with Balsam fir buds, elderflower or dandelion
• Pine honey