He also explained to us how to cook the choux pastry, in particular by not putting a rotating heat in the oven, otherwise it will deflate…
He offered us the Comté gougère and the chocolate chouquette.
Our leader:
Thierry VINCENT, chef and master restaurateur rue des ponts in Nancy, at the creperie “La Bolée”.
One day a trade
Today, our cheese maker, Yannick MARTINEAU, from Nancy’s central market, told us about seasonal cheeses. For example: reblochon, a cheese with an ancient history… A la tartiflette created in the 80s.
Our culinary expert
Nicolas is a wine merchant at Domaines, rue Claude Charles in Nancy, he told us about two cuvées in the Languedoc art of living by Gérard Bertrand. An intense, precise and complex red. A tender white neither too dry nor too sweet.