For many years now, chefs have been defending seasonal and local products. We have finally come out of this period of overconsumption with astronomical quantities of fruits, vegetables, meats and other products from the other side of the world.
Today, the best do not refrain from bringing to them a few specific ingredients essential to their culinary vision. But all have adopted, more or less, the reflex of the territory in which they evolve.
To defend proximity, some magazines have specialized in the sectors most likely to allow it. So the group In the Heart of the Cities offers periodicals on gastronomy, catering, stationery and tobacconists.
“Around proximity, there is a desire to maintain city centers, which allows a social and societal mix.”
Nelson Burton, editorial director of the group Au Cœur des Villesat franceinfo
To illustrate this sequence on proximity, Thierry Marx chose the soft-boiled egg.
Ingredients for two :
2 eggs from hens raised in your region, 1/2 liter of water, 1 tablespoon of vinegar, 1 shallot, 1 glass of red wine, 1 tablespoon of broth (chicken or meat).
Preparation :
In a saucepan, bring the water and vinegar together to a boil. Then lower the heat and add the eggs. Leave to cook for 5 minutes in simmering water.
When the eggs are cold, remove the shells and set aside.
Prepare the sauce by peeling and finely chopping the shallot. Put it in a saucepan with the glass of red wine. Let reduce, then add the tablespoon of broth. Reduce further until the sauce thickens.
Serve the eggs cold and coat with the warm wine sauce.