Charles gave us the 4 steps to prepare sweetbreads. It takes a little time but the results are worth it. He gave us some cool recipes.
Marie Odile, from Nancy, gave us her recipe for sweetbreads with cream and white wine, and she puts chestnuts in it.
The price :
Our Val d’Ajol butcher, Mr. Daval, gave us the price of sweetbreads: 30 euros 50 per kg.
Our leader
Charles Coulombeau is chef and owner of the restaurant “La Maison dans le Parc” rue Sainte Catherine in Nancy.
Our culinary expert
– Rebeca Mello Creative – n°: 1300226697
Maxime, from the show “the best pastry chef” continues his CAP He gives us some recipes that he learns. He told us today how to make rice pudding.
One day a trade
Maud Canonica from the grocery store around the corner regularly talks to us about products made in Lorraine, in particular makeup.