This Monday morning, we took you, live, to discover the kitchens of our Toqué, the chef Jean-Jacques Galliffet, chef of
“Auberge de la Valloire” in Epinouze.
The chef welcomed us in the garden of the Inn, but also in his kitchen, to offer us to cook the very small and delicious New Potatoes….
Also, there was a little surprise…
New Potatoes © Radio France Frank Daumas Small New Potatoes and Ravioli, by Jean-Jacques Galliffet, Auberge de la Valloire – Epinouze © Radio France Frank Daumas Small New Potatoes and Walnuts, by Jean-Jacques Galliffet, Auberge de la Valloire – Epinouze © Radio France Frank Daumas New Potatoes and Black Olives from Nyons, by Jean-Jacques Galliffet, Auberge de la Valloire – Epinouze © Radio France Frank Daumas Aperitif cherries, olive oil, Provencal herbs, salt, pepper, by Jean-Jacques Galliffet, Auberge de la Valloire – Epinouze © Radio France Frank Daumas
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Champagne Ruinart “Blanc de Blanc”, for the birthday of the chef, Jean-Jacques Galliffet, Auberge de la Valloire – Epinouze © Radio France Frank Daumas
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