Christiane, from Chavigny, gave us her recipe for “gomichon” a baked apple, with sugar, butter and cinnamon, wrapped in pastry.
For his part André, from Saint Nicolas de Port, gave us his recipe for a thin black pudding tart.
One Auge valley free-range chicken, with cream, apple and flambéed with Calvados, this is the complete recipe given to us by our chef Thierry. He added a great recipe for apples with salted butter caramel
Our market gardener, Benoit Cusin, reminded us that he sells organic apples near Villey Saint Etienne.
Leader
Thierry Vincent is chef and owner of the Crêperie “La Bolée” rue des ponts in Nancy.
Our culinary expert
Stéphane, our “Mister barbecue” who will tell us about the “Barbecue expo” show where he makes demos on the “cooking show”.
One day a trade
Because “small business” is also a short circuit, we’ll see what’s on the stalls in Lorraine. It reminded us of Pont l’évêque and Livarot, cheeses that go well with apples.