Produced organically by Michele Francois in Saint-Pol-de-Léon, the Camus de Bretagne is the largest artichoke. At the house of Project Vegetableswe team up with nature and she returns it well, since Michèle has already picked artichokes weighing more than 300 grams.
They are the ones who inspire our chef of the day: Yannick LeBodour (Harbor restaurant in Locquirec), combines them with Roscoff onions to make a delicious tarte tatin. He takes the opportunity to give us his tip for turning artichokes. Hint: get out your bread knife.
In this program, we take stock of the start of the new wine season with the magazine 180°. Philippe Toinard details the contents of the special issue released at the end of last week and draws our attention to the new generation of winegrowers who, like our vegetable producer, are changing their way of seeing nature and teaming up with it.