It is in Chapet in the Yvelines that Asafumi Yamashita grows exceptional vegetables: daikon radishes, kabocha pumpkins, komatsuna cabbages, Kyoto carrots, kabu turnips, edamame beans and more

For more than twenty years, he has been growing vegetables coveted by many chefs on a plot of 2,500 square meters, meticulously chosen by the market gardener himself.

He also selects his vegetables to retain only the best of his production