Claudy explained to us how to cook the fries, especially which potatoes to choose (spoil: binjes), how to fry them (you have to cook them twice)… We also commented on the recipe for the “poutine” a Canadian recipe which made a remarkable breakthrough in France
Our leader
Claudy Obriot runs “la Grange Obriot” at La Baffe in the Epinal forest.
Our culinary expert
Séverine BERTEAS dietitian nutritionist teaching nutrition at the Nancy Brabois unit of the University of Lorraine told us about fries and dietetics. We’re not going to lie to each other, it’s fat. It’s even fatter than you think. Yes Yes !
– Credits: FJ Jimenez Creative – n°: 1155101731
One day a trade
Mr. Edouard, our butcher at the Nancy central market, explained to us what goes into a real minced steak, like cooking it to make a successful steak and fries. In Lorraine excellence meat, we are around 23 euros per kg