Cherry in all its forms, with chef Jean-Jacques Galliffet

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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
Cherries in Pickles, Olive Oil from Nyons and Herbes de Provence, by Jean-Jacques Galliffet, Auberge de la Valloire – Epinouze © Radio France
– Frank Daumas
Trout Tartare with Basil and Cherries, by Jean-Jacques Galliffet, Auberge de la Valloire - Epinouze
Trout Tartare with Basil and Cherries, by Jean-Jacques Galliffet, Auberge de la Valloire – Epinouze © Radio France
– Frank Daumas
Spelled Tart with Cheese and Cherry, by Jean-Jacques Galliffet, Auberge de la Valloire - Epinouze
Spelled Tart with Cheese and Cherry, by Jean-Jacques Galliffet, Auberge de la Valloire – Epinouze © Radio France
– Frank Daumas


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