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Mushroom Cultivation in the Tuffeau Caves of Saumur (Loire Valley France)

Posted by Salvatore Cuomo on


In the beautiful Loire Valley, the tradition of mushroom cultivation is closely linked to the unique territory of Saumur. In this region, caves carved into tuffeau, a porous limestone rock, offer ideal conditions for mushroom production, particularly champignon de Paris. This agricultural practice, deeply rooted in local history, continues to thrive thanks to the extraordinary properties of the tuffeau stone.

The Tuffeau Caves of Saumur

The caves of Saumur were originally quarries where tuffeau was extracted, used to build many of the famous castles and buildings of the Loire region. Over time, these caves were repurposed for mushroom cultivation, as the natural conditions inside them are perfect for the growth of mycelium. The stable temperature, between 12 and 14°C, and the high humidity level create an ideal environment for growing high-quality mushrooms.


Tuffeau, being a soft and porous limestone, is able to naturally regulate humidity and maintain a constant temperature. These properties make the Saumur caves perfect for mushroom cultivation without the need for advanced technologies or climate control systems. The porous tuffeau absorbs and releases moisture naturally, maintaining the perfect balance for mycelium growth.

The process of mushroom cultivation in the caves follows ancient techniques, passed down through generations:

1. Substrate preparation: A mixture of straw and manure is sterilized and then inoculated with mycelium, which spreads through the substrate to give life to the mushrooms.

2. Optimal conditions: The constant darkness of the caves, the stable temperature, and controlled humidity allow the mycelium to develop naturally and healthily.

3. Harvesting: After a few weeks, the mushrooms begin to sprout and are harvested by hand, ensuring superior freshness and quality.


Thanks to the unique environment of the tuffeau caves, the mushrooms grown in Saumur, particularly champignon de Paris, are renowned for their delicate flavor and perfect texture. The natural conditions provided by the tuffeau allow for the sustainable cultivation of mushrooms without the use of external energy resources, making this method of production not only efficient but also environmentally responsible.
Today, many of the Saumur caves are still used for mushroom cultivation, contributing to the local economy and keeping alive a tradition that dates back over a century. Cultivation in the caves represents a perfect balance between nature and human ingenuity, allowing for the production of high-quality mushrooms in an environmentally respectful way.
Mushroom cultivation in the tuffeau caves of Saumur is a practice that combines tradition and sustainability. The extraordinary properties of tuffeau create an ideal environment for growing mushrooms, which have become a product of excellence not only for France but for the entire world. If you find yourself in the Loire Valley, don’t miss the opportunity to discover this fascinating part of local history and agriculture.

Mushroom caves create humidity clouds

In the caves of Saumur, when mushrooms are cultivated, it’s not actually smoke that is being released from the plants, but the spores (similar to seeds of a plant) being released in the air.

If you find yourself in this part of France, you can’t miss the Musée du Champignon, located at 3 Rue des Caves, 49400 Saumur, France. This unique museum is a true paradise for mushroom lovers. Here, you’ll have the chance to discover countless species and learn fascinating facts about their cultivation in the historic caves of the region.

As you stroll through the exhibits, you’ll feel immersed in a magical world where nature and culture intertwine. It’s an experience that not only enriches the mind but also delights the palate! So, if you’re looking for a unique and authentic adventure, the Musée du Champignon is the perfect stop. Safe travels and happy exploring!

Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother. Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection. A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza." Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 200 restaurant.

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