Jean Sébastien gave us a recipe for rice salad, with citrus vinaigrette, “al dente” carrots, raw zucchini… and tuna. How about a stew sandwich? Or the king of the picnic: the cake. And might as well make it Vosges with bacon and Münster. We also made a few club sandwiches.
Our leader
Jean Sebastien Mengin is chef and owner of the restaurant “Les Pissenlits” in Nancy
Our culinary expert
Julian Lalevée, young pastry chef from the Maison dans le Parc in Nancy and winner of the 2021 Young Talent Master Restaurateurs Competition. He gave us a great recipe for chocolate fondant to finish off the picnic.
One day a trade
Lulu, from “Huyar Primeur” gave us some ideas for fruits and vegetables: he’s starting to have asparagus from Alsace, he also has the first rhubarb feet…