With Charles Coulombeau, our chef, we had lots of ideas for wild garlic. It can be made into a very good pesto, which can be kept in the freezer. It can also be mixed with cheese, as confirmed by our Epinal cheesemaker Alain Beldicot.
Christian, from Bionville, makes pickles, a bit like capers.
Our leader
Charles Coulombeau is chef and patron of “La Maison dans le Parc”, a starred restaurant on rue Sainte Catherine in Nancy.
One day a trade
Géraldine works at the vegetable garage in Nancy, at the top of Avenue de Boufflers, where many producers from Lorraine gather. She reminded us of seasonal products such as small turnips or new radishes. She also sells wild garlic: 1,60 euros per bunch of 60 grams.
The vegetable garage site also allows remote control.
Our culinary expert
Maxime, from the show “The Best Pastry Chef Season 9” gave us a great new recipe: yin yang.