Château De Saulon
Meet Mohamed Henni, the Executive Chef of Château de Saulon’s restaurant, Deux Rivières.
From Farm to Table
Before joining Château de Saulon, Mohamed Henni had the opportunity to work with renowned chefs and learn from the best, respecting nature, traditions, and authenticity. At Deux Rivières restaurant, he implemented the concept of “Carte Blanche,” a seasonal tasting menu that is dictated by what is fresh in the garden and changes frequently. He shares his vision with us.
What are the values of Château de Saulon?
“The most important value shared by the entire team is the respect of products. I brought the ‘Farm to Table’ concept to the restaurant with Maxime Boront, who was hired as gardener just three weeks before me. From day one, I knew we would be able to accomplish miracles working together. We had a lot of common interests and values, we were both driven by the respect of the environment and our care for the product itself. Thanks to a lot of hard work, we were able to get the organic certification for our vegetable garden.
At the beginning of winter, we determine what we will plant and make a selection of vegetables, fruits, and herbs that will inspire my cuisine. Being able to work in harmony with nature has always been a dream that I was able to realize here at Château de Saulon. It’s very important to me and I would like to transmit it to my team. We attach importance to the quality of ingredients, and we wait for each product to come into season with a certain impatience.”
Being a chef is similar to being a storyteller; by giving your heart and the passion it deserves, you can create unforgettable moments for your guests.
Mohamed Henni
What will be your food and wine pairings for the upcoming season?
“My menu is based on the garden and products available from local producers. I prefer to adapt to the seasons and their irregularities to make sure to deliver an exquisite experience with quality ingredients at their peak of freshness.
For the upcoming season, we will have two options as starters. The first one is a pan-seared foie gras with a pistachio cream and sour cherries, served with aged balsamic vinegar. This starter would pair perfectly with Corton-Charlemagne Grand Cru 2018. The other option is a typical traditional Algerian beetroots/cumin match: beets “from the earth” (a powder made with rye flour and cumin), served with lemon confit. This would pair nicely with a Saint-Aubin Premier Cru “En Remilly” 2018. As for the main course, I would suggest one of our specialties: lamb cooked two ways. First, we cook the breast slowly overnight to make the meat very tender and then prepare the filet mignon quickly seared in a pan. We make a pan sauce with the drippings and serve with spring vegetables from our garden (carrots, turnips, zucchini…). This dish could only pair perfectly with a Chambolle-Musigny 2018.”
Read the full interview here.
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