Published
Video length: 4 min
Food: strawberries, the candy of Périgord
Heading for Périgord, Saturday May 25, for the “Small dishes on the screen” section. After picking the strawberries, head to the kitchen to showcase these summer fruits.
(France 2)
Heading for Périgord, Saturday May 25, for the “Small dishes on the screen” section. After picking the strawberries, head to the kitchen to showcase these summer fruits.
The Périgord strawberry is a concentrate of delicacy, in a green setting. Diane de Sousa Fereira is a strawberry grower based in Dordogne. Its 30,000 plants are harvested from spring until fall. “I was born among strawberries, my parents always did that”, she confides. Picking at the right time is an art: the fruit must be “very red, uniform, shiny, and the collar (…) smooth and well raised”. Eight varieties thrive throughout the season, some above ground, others in the open field.
However, they all have a roof. “Strawberries are very fragile. If it’s too hot it will quickly spoil, if it’s too cold it won’t ripen, if it rains too much it will taste like water”, explains the producer. For chefs, the aromatic palette of the fruit is irresistible. Vincent Arnould, best worker in France, prepares a hot foie gras with roasted strawberries, onions and rhubarb in his restaurant “Le Vieux Logis” in Trémolat (Dordogne). For dessert, he combines it with meringue, lemon and basil.
