Claudy Obriot gave us the proportions to beat the eggs well, and her recipe for custard. A custard that he can flavor easily, for example with bergamot from Nancy or pink pralines… He also gave us a recipe for floating island with chestnut cream.
Evelyne, who listens to us in Xeuilley, explained to us how she makes her egg whites in the microwave.
To discover the recipes, listen to the show.
Leader
Claudy Obriot is chef and owner of the restaurant “la Grange Obriot” in La Baffe in the Vosges near Epinal.
The Culinary Expert
Séverine Berthéas is a nutritionist, she zoomed in on winter fruits and their culinary virtues
One day a trade
Today it’s a butcher’s shop and we defended the Lorraine sausage. 14 euros per kg for this sausage called “to cook” but which is not just a simple sausage!