The very hot weather conditions of recent months have slowed the growth of mogettes on the Bayonne soil. The market gardener Pierre Laporte from the Dachedise farm explains to us that he is more than a month behind on his production, which will be on sale in mid-September.
At a reasonable price between 6 and 7 euros, the kilo, mogette is easier to cook than Tarbais beans, with faster cooking and less skin than its neighbour.
The starred chef Fabrice Idiart of the Moulin d’Alotz restaurant offers us to make a cold salad by replacing the potatoes with the mogettes. This ultra-simple recipe for freshness is ideal when the weather is still hot.