In the company of Jean-Jacques Galliffet, our Toqué from the Auberge de la Valloire in Epinouze, we have used cherries in our recipes.
The chef gave us delicious salty, salty/sweet and sweet recipes…
Recipes to listen HERE
- Cherry Iced Tea
- Cherries in Pickels, Olive Oil from BNyons and Herbes de Provence
- A Trout tartar with Cherry and Basil
- A Cherry Cheese Tart (Spelled Flour Shortcrust Pastry
- Cherries macerated in red wine (Côte du Rhône)
- Cherries in Vinegar
– Frank Daumas
– Frank Daumas
– Frank Daumas