In the Forêt-Fouesnant, the squash season is quite good. Véronique Guirinec, from the Guernalay farm, grows them organically and offers different well-known or slightly rarer varieties. With his pumpkins, Arnaud Guillou, chef of the Odet farm in Quimper, offers us to make a delicious starter full of pep.
On a pumpkin cream, a mixture of raw pumpkins cut into fine brunoise, red onions, apples and shellfish opened in a marinière style. We don’t hesitate to twist the flavors by adding citrus notes. Re-listen to the recipe step by step and discover the chef’s little secrets for working the pumpkin in different ways and without cutting yourself.