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seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
Who / where
EARL Beausse (Beausse Marc) is a sixth-generation market garden between Chailly-en-Bière and Barbizon, at the edge of the Gâtinais. From the 1970s the family supplied Paris; around 2000 Julien Beausse specialised in baby leaves, field basil and large-leaf spinach. Produce is marketed as Produit en Île-de-France, with short cold-chain delivery to restaurants and retailers.
It is true spinach (Spinacia oleracea), not Malabar spinach or chard. The farm grows many salad types (mesclun, rocket, orache, chard, mustard, mizuna, purslane, etc.); “Beausse spinach” on a menu or box usually means their large-leaf or baby spinach line, not a unique registered cultivar like ‘Viroflay’ or ‘Lazio’.
Plant and leaf
Cool-weather annual. Large-leaf types have broad, succulent blades on longer petioles — suited to bunching and cooking — versus baby leaves for raw mix. Colour deep green; texture smooth to lightly savoyed depending on the seed lot of the season. Flavour: mild, slightly sweet, clean mineral finish; less bitter than some mature open-field spinach if picked young and kept cold.
Season
Classic spinach calendar: spring and autumn in the Paris basin; heat and long days trigger bolting. Winter production is possible under protection. Peak quality is cool weather, rapid harvest-to-plate.
Nutrition (spinach generally)
Low calorie, high water. Notable vitamin K, folate, vitamin A (as carotenoids), vitamin C, manganese; also some iron, magnesium, potassium and fibre. Contains oxalates and nitrates — normal for the family Amaranthaceae. Blanching or brief cooking reduces oxalate; vitamin C is higher in barely cooked or raw leaves.
Kitchen
Raw baby leaves in salad. Large leaves: wilt, steam, sauté with garlic and butter or olive oil, soup, quiche, pasta, eggs. Do not overcook — colour and aroma fade fast. Hong Kong use: stir-fry like local spinach, or blanch and dress with sesame oil; keep separate from very long high-heat braises if you want a European “branch spinach” texture.
Choose and store
Leaves perky, deep green, no slime or yellow edges. Stems snap, not limp. Refrigerate unwashed, loosely wrapped, 2–4 days. Wash just before cooking; grit hides in petiole bases.
Note for buyers
If the pack only says “Beausse” without a seed variety, treat it as origin / grower spinach (Île-de-France large leaf), not a flavour trademark like Gariguette strawberry. Quality hangs on harvest date and cold chain, not on a single cultivar name.
