You can make blood pudding simply with the traditional mashed potatoes and a small compote, or sautéed apples, but you can also make a salad, a bit like a Vosges salad, or even meatballs, even a parmentier…
Our leader
Pascal BATAGNE is a butcher. He is also the president of the “Académie Gourmande des Chaircuitiers” who promotes this beautiful profession.
Our culinary expert
Famous participant in the show “the best pastry chef season 9”, Maxime is training to obtain his pastry CAP and he shares what he learns with us. Today recipes and tips for making a good brioche.
One day a trade
Because local trade is also a short circuit, every day we ask our merchants to tell us about the products of the moment. Today it was Lulu, from Huyar Primeur at Nancy’s central market, who told us about green cabbage and Romanesco cabbage.