Martine, from Rogéville, gave us her recipe for salmon and leek lasagna. For her part, Christine from Flavigny sur Moselle, replaces the plates of pasta with chard leaves. Gilbert offered us a recipe for fish and shellfish lasagna with spinach.
Pascal reminded us of the original recipe, he gave us other ideas, especially for the aperitif, and he offered us a “lasagna-style” dessert.
Our leader
Pascal Batagne is a butcher, he is also the president of the “Gourmet Academy of chaircuitiers”
Our culinary expert
Lucie Morel, green thumbs, vegetarian caterer, spoke to us
One day, one business
With our market gardener in Villey Saint Etienne, the “Jardin de Motières” with the boss Thomas Cusin, we look at what is growing and we get ideas and we look at the prices for seasonal cooking.