Gastronomy: in the Landes, a raspberry sublimated by a three-starred chef

Chef Michel Guerard has been supplied by the family for decades Sebiraspberry producer in the Landes. “When I started, nobody knew about raspberries”, to recalls Jean-Pierre Sebi. Its raspberries are grown in greenhouses to fight against bad weather, hail and high heat. There are eight varieties.

Michael Guerard is a boss three stars for 44 years. In a crate, he put the raspberries picked in the morning. Using a stick and a whisk, the pastry chef of his restaurant blends the raspberries and passes them through a sieve to remove the grains. In a mold, he puts the mixture, and puts them in the oven for a few minutes. Results : a raspberry soufflé. Place for the creation of the day: a raspberry tartlet. Philip Sebiof the raspberry-producing family, is guest at Michel’s table Guerard for tasting.