The quince a capricious fruit
At first glance, that’s what we say to ourselves, roughness, irregular cavities, a certain hardness, it would tend to discourage us even before taking out our utensils. Only Clara Reydlet does not allow herself to be demoralized, on the contrary, she shares her joy in cutting it, peeling it and simmering it as she pleases.
– Monique’s Restaurant
Recently Clara and her companion opened the doors of their restaurant Monica at 33 rue Amiral-Rousssin, these two food lovers welcome you on Monday from 7 p.m. to 9:30 p.m. and from Tue, Thu, Fri from 12 p.m. to 2 p.m. and 7 p.m. a.m. to 2 p.m. and Saturday from 12 p.m. to 3 p.m.
Julie’s phone call!
Julie and Ludivine are the supporters of the Au Gramme Près grocery store, this grocery store is zero waste, committed and friendly. You will enjoy many fruits and vegetables, enough to enhance your daily preparations. Clara does not hesitate to buy from Julie because “we know where the products come from and how they grew”. If you are also fond of good local products, do not hesitate to find them on their website. To the nearest gram and also on their page Facebook
– To the nearest gram
A little quince tart tatin recipe, are you up for it?
Recipe :
– Roll out your shortcrust pastry.
– pre-cook your quinces (about ten minutes) then cut them in half.
– Make your caramel with sugar and butter
– Poach the quinces in your caramel.
– Place the fruits at the bottom of your mold then cover them with your dough.
– Bake in a moderate oven for 35 to 40 minutes.
– Hector Renaud
Find all the restaurant’s news on Facebook. See you soon if you are in the corner!