Karine told us about Branch Celery juice, which you get with a juice extractor, and which goes very well in an Italian omelet called frittata.
Our chef
Karine Lépine runs the restaurant “Madame” rue Deglin in the suburb of III houses in Nancy
Our culinary expert
Nicolas des Domaines, wine merchant in Nancy, gave us his advice for the ideal temperatures for serving wine at the table.
One day a trade
Alain Beldicot is a cheesemaker. He reminded us of what we currently find as spring cheeses.