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Video length: 2 min
Tarn: pickers reinvent “respounchou”
While the “respounchous” season is in full swing in the Tarn, the France Télévision teams followed fans of tamier, a sort of wild asparagus, who do not hesitate to be extra creative when cooking it.
(France 2)
While the “respounchous” season is in full swing in the Tarn, the France Télévision teams followed fans of tamier, a sort of wild asparagus, who do not hesitate to be extra creative when cooking it.
In spring, in the forests of Tarn, a quest begins for the inhabitants. That of picking respounchous. This Occitan name designates the tamier, a wild plant that climbs discreetly in the undergrowth. Originally from the department, Gerard Poujade, author of the work 25 respounchous recipes, gave itself a challenge: to reinvent these bitter shoots, whose taste sometimes arouses debate. It thus goes beyond the traditional omelette, and dares to make unusual associations.
“The respounchou has not revealed all its secrets”
“The respounchou has not revealed all its secrets“, confides Agnès Bru, a seasoned picker, invited to taste this dish in an American muffin. Good news for fans, this year, the respounchous season should last until May.
