A chef, a passion:  Charles Coulombeau’s Wild Magao Berries  

Author : Laurence Gounel

It was Olivier Derenne, founder of Comptoir Des Poivres in Nantes and an insatiable traveller in search of the world’s best spices, who introduced Charles Coulombeau, chef and owner of La Maison Dans Le Parc, to what is also known as the verbena’s berry a few years ago. It was love at first sight for this Asia enthusiast, who found in it a flavour enhancer with warm, lemony, and herbaceous notes.

“As a seasoning for grapefruit purée or on mascarpone with a few citrus zest… Magao wild berries go with absolutely everything, even desserts,” says this relentless seeker.

So much so that it became the signature ingredient of his ‘house-made’ beer. The recipe was born from the surplus bread left over after each service and inspired by the breadcrumb-based beer he tasted in England. After roasting the naturally sweet rye bread crusts, he macerates them in the brew with pepper, resulting in a unique final product: a gourmet amber beer with notes of peppery cereals that quickly disappear, leaving a citrus taste on the palate. While this aperitif beer brings a certain freshness to the start of a meal, Charles has come up with a special pairing for it: beef cheek cooked in this very beer.

“Customers can even dip a piece of rye bread in the sauce to complete this harmonious trio.”  

Through the inspiring story of how Wild Magao berries beer was created, Teritoria celebrates innovation in gastronomy and respect for the environment, demonstrating that culinary excellence can go hand in hand with sustainability. Join Teritoria to discover culinary artisans who transform ingredients with boldness and imagination, creating unique taste experiences that both inspire and respect our planet. With Teritoria, immerse yourself in a world where every ingredient tells a story, every dish is an adventure, and every meal is a step towards a more responsible and innovative culinary future. 

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