Leeks in vinaigrette, leek pie, soups, the list is long to sublimate the leek. It is a rather economical and seasonal vegetable.
Julien Guiraud, the chef at Pourquoi Pas in Dijon, regales us with lots of tips around this vegetable that can be cooked whole.
If you listen to the show again, you will have an original sweet and salty sauce to accompany your leeks with vinaigrette.
Have you ever thought, if you don’t like endives, to replace them with leeks in the recipe for endives with ham? Yes, so in this case we call it leeks with ham and it was Marie-Odile who gave us her recipe with a good little homemade béchamel and leeks from the garden.
For Joëlle, the leek comes in a crisp with puff pastry and shallot jam.
And the little hair, what do we do with it?
We fry them! Julien tells you all about how to accommodate them.
Our chef wanted to introduce us to a Dijon bar that offers cocktails, place Grangier: l’Archipel. Traditional or more original cocktails and also non-alcoholic cocktails for those who drive, for example!