We can make them with meat (like Karine who is making them with veal and lamb at the moment), with fish as Alain, a listener from Nancy, suggested to us, who makes them with sea bream, or vegetarian, like falafel with beans.
Karine also gave us a great Sardinian recipe: gnodis.
Our chef
Karine Lépine, runs the restaurant “Madame”, cooking seasonal products, at the Faubourg des III houses, in Nancy. Open Monday to Friday noon.
Our culinary expert:
Nicolas is a wine merchant at Les Domaines, rue Claude Charles in Nancy. He told us about wines from Lebanon that go well with falafel.
One day a trade
Every Wednesday at the creamer to take stock of seasonal cheeses. Alain Beldicot is a cheese maker at the Marché Couvert in Épinal. He reminded us that it’s high season for sheep’s cheese. There are about 30 euros per kg for cheeses that come directly from the farm and for fair remuneration. He also likes black jurassier at the moment. And a special mention for the Isigny cream in Normandy, at the top with the very first strawberries in France.