Asparagus in all its forms, with our Toqué Jean-jacques Galliffet, chef of the Auberge de la Valloire in Epinouze
This morning, we were with our Toqué, Jean-Jacques Galliffet, the chef of the Auberge de la Valloire in Epinouze.
Jean-Jacques suggested that we use a seasonal vegetable: Asparagus! But in an original way of course!!!
Recipes, Tips, Tricks to be found in the Toqués to Listen to HERE. Here you will find recipes for:
- Asparagus Vichyssoise (cold velouté)
- Asparagus Bavarois, in a verrine
- And the Breaded Asparagus Sticks or Sticks.
– Frank Daumas