apricot, fruity flavor from Drôme Provençale

In the Drôme valley, it is the fruit par excellence. The apricot is harvested from June to August. Sweet and sun-kissed, it is eaten as soon as it is picked. Alric Cherbit is a producer who takes his time. In his three-hectare orchard, he only picks the apricots he deems ripe. The fruits are only sold directly, locally, so that they can be eaten as soon as they are picked, in the markets and at restaurants close to home.

In his kitchen, Jean-Michel Bardet, starred chef at the Domaine du Colombier in Malataverne (Drôme), uses sweet and savory fruit to accompany poultry, today a pigeon. “We’re going to work the roasted apricot (…) I’m going to take a nice tablespoon of honey, I’m just going to put my apricot on it (…) We’re going to coat it well and let it stew like that“, explains the chef. Halfway through cooking, he adds fresh almonds, which he browns in honey, before placing them in the apricot halves. On the plate, as a condiment, a walnut marmalade and an apricot pickle.