An exceptional meat, festive in many cultures, lamb is cooked in 1001 ways and offers delicious traditional dishes. Whether you prefer lamb, rack, chops, mouse or saddle, lamb is in the spotlight at Easter.
In traditional French, Western European or Maghreb dishes, lamb is associated with different flavors and cooked in various forms, but always adored and awaited by entire tables.
We’re cooking the lamb this morning withEric Westermann, star chef of Buerehiesel in Strasbourg on France Bleu Alsace
Like every day, we are waiting for all your recipes from 10 am at 03.88.25.15.15. And try your luck at the Fridge Challenge!
Every day at 10:50 a.m., our chef awaits your call to “The Fridge Challenge”. The principle is simple:
- open your fridge door
- give 4-5 ingredients you have inside
- in 2 minutes, the Chef present in the studio must imagine a recipe based on the products offered
Every day, if you are selected on the air, you participate for the great Friday giveaway! To be won this week:
– one year of Valfleuri pasta (= 9 kg of pasta), Nudle 5 mm old-fashioned Alsace pasta with 7 fresh free-range eggs and 100% French durum wheat offered by the Fédération des chefs d’Alsace
BLUE CIRCUIT INSTANT KITCHEN
1185 is the altitude of the Markstein in the Massif des Vosges. In this very appreciated place, a new restaurant was born, the 1183 character table. And character he has the chef of this beautiful place warm, gourmet, relaxed and close to the soil, we find Michel Reuche at 10:30 a.m.