Thomas Besnault, chef at the restaurant Ardent, faced an unusual problem: He has access to too many resources. To summarize, Ardent is nestled within the Loire Valley Lodges hotel complex in Esvres. The owners, Bertrand and Anne-Caroline Frey, have created a veritable kingdom of abundance. They provide the chef with a "herb courtyard" overflowing with thyme, basil, coriander, and beds of raspberry, currant, and blueberry bushes.

Located near the bar and the kitchen, these herbs and red fruits are always ready to be used in cocktails or desserts. Just steps away lies a remarkable 5,000-square-meter permaculture vegetable garden, where trees and plants are combined to protect each other. The essentials for the kitchen are all there: apples, cabbages, squashes, and more.

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