Laure, our colleague in charge of reception, is also a mushroom enthusiast. She detailed her recent harvest: chanterelles in tubes, hairy coprins… André, who listens to us in Saint Nicolas de Port, gave us a superb recipe for vol au vent with porcini mushrooms and duck breast.
Our chef
Lorraine PIERRAT, chef and patroness of the “Domaine de Saint Romary” in Saint Etienne lès Remiremont
One day a trade
On Tuesday we receive our butchers. Today, Arnaud Daval, butcher at Val d’Ajol told us about guinea fowl. A little over 12 euros per kg for this poultry, which is quite rich in taste and fat if it is well raised.
Our culinary expert
Séverine BERTHEAS is a nutritionist, she teaches at the University of Lorraine. She analyzed the black pudding for us…