Jean Sebastien reminded us how to make an Alsatian flamenkuche, and a sausage and Comté tatin recipe (not light but delicious). André gave us a great recipe for a butternut squash and bacon tatin, while Michèle gave us a recipe for a “recovery” pie.
We also had a lot of ideas to transform our national quiche by adding leeks or tuna for example.
Our leader
Jean Sebastien MENGIN is chef and owner of the restaurant “les pissenlits” rue des ponts in Nancy.
Our culinary expert
Pauline, chef de partie at “La Maison dans le parc” gave us her tips and advice for a successful pie.
One day a trade
Lulu, our greengrocer from the central market, gave us the prices for leeks (it’s the season) and salads.