For example cardamine, a little sweet, which can be added with pike perch, or burnet which can be consumed in decoction with oil to flavor its oil. There are also white fir buds or chestnut.
And there are nettles! That Claudy cooks in casseroles with snails.
Our leader
Claudy OBRIOT is chef and owner of “la grange Obriot” at La Baffe.
Our culinary expert
Séverine BERTHEAS is a nutritionist and dietician, she teaches at the University of Lorraine. She told us about strawberries. A fruit very light in calories and full of Vitamins C and B9.
One day a trade
Tuesday is butcher’s day, we go see them to find out what to cook. We are right in the moment of the calf. We can make navarins for example. This is what Mr. Edouard, our butcher at the Central Market in Nancy, reminded us of.