This Monday, we were with chef Sébastien Courtine, from the restaurant “Le Clos de la Tour” in Aubenas.
Sébastien, who is a “Maître Restaurateur”, (who therefore undertakes to cook with as many local and seasonal products as possible).
He came to talk to us about his Spring inspirations, (because Yes, spring arrived yesterday, Sunday March 20).
And even if spring is a little shy this year, it is fast approaching, in our gardens and on our plates!
Sébastien therefore offered us his Spring inspirations, and his brand new menu, to discover: Le Fin gras, Aubenas Trout, Black Garlic… In short, a gourmet program for sure.
Sébastien, brought us a small sample of “homemade” Foie Gras, with cocoa nibs…A pure delight!
And to finish, Sébastien shared with us one of his Spring recipes: Ravioli with Basil Cream, and Poached Egg.
Listen again HERE
– Frank Daumas
– Frank Daumas
– Frank Daumas