Endives are so good and, well cooked, you can make wonders with them. Raw you can make a salad of course. Karine offered us a nice endive recipe with Hollandaise sauce and … charcoal (the recipe can be heard in the middle of the show). She also offered us endives with vitello tonato cream.
Our chef
Karine Lépine runs the restaurant “Madame”, rue Deglin, in the Faubourg des III maisons in Nancy.
Our culinary expert
Nicolas is a wine merchant at the Domaines in Nancy. He chose wines that suited the endives, and he gave us his pick of the moment, especially the mountain cheeses that were made in the coming summer.
One day a business
Because local commerce is also a short circuit, we stop at our dairy. Alain Beldicot is a cheese maker at the covered market in Epinal, he advised us