Sweet… savory recipes
Margaux Meurice is a culinary blogger in Champagne Ardenne. She’s an epicurean! She created her activity on the internet, Chef Gogo aux Fourneaux, and shares her recipes on her blog and Instagram. Margaux Meurice also leads cooking workshops at Zodio near Reims. In this show, Chef Gogo gives you his recipes for sweet pancakes and savory pancakes. Originally from the Ardennes, Margaux often stops in Rethel at Marie Thewys-Demoizet’s boutique, the famous Maison Demoizet. It is here that we find the famous boudin blanc de Rethel IGP (protected geographical indication). In this show, you will discover two different versions of pasta; one for the white pudding purse recipe and the other for the caramel apple purse.
– Sebastien Gitton
Follow the news of Chef Gogo in the kitchen on Instagram.
A high quality flour, in short circuit
Vincent Contal is a farmer in the Ardennes, in Banogne-Recouvrance. He created Contal Farmer to produce high quality flours; they are sold in delicatessens and can be found in large gastronomic tables. Vincent Contal makes certified organic and gluten-free flours: buckwheat and green lentils; it also produces organic wheat, rye and spelled flour.
– CF
Custom and saying for Candlemas
A Candlemas custom was to hold a gold coin in the left hand, while with the right, the first pancake was popped. If the crepe falls correctly turned over in the frying pan, there will be no lack of money during the year.
According to a very old popular saying, the bear comes out of hibernation on Candlemas. If the weather is gloomy, winter is ending and the bear can definitely come out of its den. If the weather is fine and the bear sees its shadow, winter extends for 40 days and so does its hibernation.