At a minimum price, but with maximum pleasure; adopt them for lunch or dinner as a velouté, in a gratin, in a salad, endive has it all. raw or cooked, you never get tired of it!
We’re cooking endive this Thursday with Yannick Germain, starred chef at the beef inn in Sessenheimit will be accompanied by Laure Flesch, interior designer and restaurant designer on France Bleu Alsace
Your recipes and tips 03.88.25.15.15 from 10 a.m.
And try your luck at Cart Challenge ! Every day at 10:50 a.m., our chef awaits your call.
The principle is simple:
- give 4 to 5 ingredients that you have in your kitchen cupboards, your fridge, your pantry or your vegetable garden
- you ask him for a recipe for a starter, a main course, a dessert or even an aperitif
- in 2 minutesthe Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate to win the super gift of the month:
– the genuine Bron Coucke Tellier brand raclette grill for 4 people, power 600W