This Thursday, March 24, it was the Abbeville market, in the covered hall Place Jacques Becq, which hosted the France Bleu food truck. Chef François-Xavier Sailly succeeded in the challenge of cooking a meal for 6 people with 30 euros.
This Thursday, March 24, it’s Abbeville market, in the covered hall Place Jacques Becq, which hosts the food truck France Blue. During the show from 9 a.m. to 11 a.m., Fabien Le Cloirec receives the chief Francois-Xavier Sailly from brand new restaurant “ The salt marsh ” at Saint-Valéry-sur-Somme.
In the truck’s fully equipped kitchen: oven, hotplates, robots, pans, knives, etc. François-Xavier Sailly and his second Benjamin prepared a meal live in front of the public.
On the menu :
- Candied endive with farm juice, mackerel with fresh goat cheese and mayonnaise
- Barbu cooked on farmhouse bread, buttered white cabbage and kale with bearded cheese emulsion
- French toast with apples, whipped cream.
Why and how to blanch kale? Make buttered white cabbage? Why mix endive and mackerel?
Listen to the show to find tips and recipes from François-Xavier Sailly.
François-Xavier Sailly is the head of the brand new restaurant “ The salt marsh ” at Saint-Valéry-sur-Somme. Find information on the Facebook page of the Schorre restaurant and the Instagram account of the Schorre.
– David LeMonnier