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Would you like to leave a message? ashwagandha root dangers  So we went in the early morning to the 6th floor of the Mutualite building in central Paris to meet Sibylle, a bio-agronomy student who is in charge of this vegetable garden. She was collecting yellow zucchinis from Orgeval, beans, parsley and chives to give to chef Eric Castandet who cooks in the “Terroir Parisien” on the ground-floor of the same building. Today’s special was: Stuffed yellow zucchinis. Sous-chef Nicolas Bouchard started cutting the zucchinis and the rest of vegetables to prepare the recipe. At noon, the restaurant opened. Thirty reservations to start and after an hour, the daily specials were gone. Castandet had put one aside for me and said I had to leave my cameras in the kitchen and taste his cooking. Resisting would have been impossible. The zucchinis were absolutely delicious. Chef Castandet told me that the taste of the tomatoes he grows, like all the vegetables on his roof top, with no chemicals is incomparable to what you could find elsewhere. After the bees on the rooftop of the famous Tour d’Argent restaurant, sheep in a green space owned by the French capital archives service, what will the future hold and what will be the impact of this phenomenon of urban agriculture in France? Is it just a trend or a new way to learn about food production?