With Jules DEIBER, room manager, and Florane DEGREMONT we first chose the salmon… Trusting the fishmonger. We cooked it gravelax, with the ideas of Gilles who listens to us in Heillecourt. We also cooked it the Danish way and especially as a tartare thanks to Florane’s beautiful recipe.
Our leaders
Florane DEGREMONT cooks and Jules DEIBER hosts at the “Bistrot des écoles”, 49 rue blandan in Nancy
Our culinary expert
Anne Wucher, who runs “Spatules et mandolines” rue Raugraff in Nancy, reminded us that we find at her place what to “smoke” food, from the smokehouse to bark…
One day a trade
Every day we go to see our local merchants. Today, direction Epinal and the covered market to come across the fish market “L’Océane”. Estelle gave us the price of fresh salmon at the moment, namely 36.80 euros per Kg and we spoke with her about alternatives to salmon, in particular trout, which is cheaper (16€80 per Kg) and which we find with us in the Vosges