Wild asparagus is one of the specialties of chef Dominique Bargibaux of the La Grange restaurant in Haute-Landes in Bélis. It is accompanied by his daughter that he “hunts” them to then work on them. Wild asparagus, a little bitter especially at the end of the season, which according to the chef it is preferable to cook in water with a little salt and especially sugar to cut the bitterness! Then he arranges them with a classic vinaigrette and associates them with hard-boiled eggs like his grandmother used to make them for him.
– CWM
– CWM
Listening to today’s show Enora and her dad explain how to recognize her wild asparagus in the middle of nature!
Attention, launch of the new card on May 29, Mother’s Day
She comes! The chef’s new menu will be launched for Mother’s Day with the return of the chef’s sublime desserts, revisits of the Rum baba, Pousse Rapière versiona Lemon meringue tartlet revisited with a speculoos cookie base and yuzu lemon creamthe Saint-Honoré tartlet or even the homemade frozen nougat and its strawberry coulis, an extraordinary nougat, the chef even shares his recipe with you!
– CWM
As a starter, you can taste the chef’s frog legs, Bostens goat droppings, beef carpaccio, gizzard salad, shad rillettes, eels… for the main course, the traditional sweetbreads, prime rib,… Attention reservation more than recommended!