With our chef Florane Degremont, we cooked raw and cooked kohlrabi. We also made a mille-feuille. Our listener from Ludres gave us an amazing sweet recipe based on kohlrabi and clementines.
Thomas CUSIN our market gardener from Villey-Saint-Etienne explained to us what it looks like.
Our leaders
Florane DEGREMONT is head chef and Jules DEILER is room manager at the Bistrot des Ecoles.
One day a trade
Today, Alain Beldicot, cheese maker at the Covered Market in Epinal, told us about munster and géromé… Not the same cheeses.
Our culinary expert
Nicolas, wine merchant at Les Domaines, in Nancy, told us about a Corbières wine that he adores