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Spinach and Pesto Pizza, Grilled Asparagus with Parmesan, Pea Carbonara… Pay homage to the beautiful season with this selection of recipes that smell like spring.
The weather is getting warmer and the days are getting longer, a sign that spring is approaching. The fresh food stalls at the market turn colorful, enough to fill us with inspiration and brighten up our plates. Selection:
Shades of green on the plate
Explosive in color and freshness, green vegetables are undoubtedly the star produce of spring. On the plate, we swap our root vegetables for asparagus, peas, or even early turnips.
In the meantime, we take this opportunity to rediscover the artichoke. Whether it’s on a spring pizza with pesto and fresh goat cheese, slathered in a pan (this traditional sandwich from Nice), or even tucked into a generous dish of liguine with tofu, we appreciate it in every way. Its forms, because of its delicate flesh and its delicate taste.
When it comes to asparagus, there is no shortage of inspiration. Its myriad possibilities in risotto or hearty pasta will delight us all season long.
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Inspired cooks
Synonymous with renaissance, spring never fails to inspire star chefs. Chef Glen Vielle has created a chickpea and Bigorre belly recipe for this black pork, known for its flavorful meat, both powerful and tender. Chef Jérôme Faure, for his part, offers a recipe in which he combines pork tenderloin, gray goat cheese, strawberries and shelled peas, which is a true ode to spring foods. For his part, Plaza Athénée’s acclaimed chef Jean Imbert revisits the unbeatable carbonara with raw peas;
At the first signs of spring, Michelin-starred chef Hélène Darozé takes inspiration from her childhood in Länder, where she picked asparagus with her grandfather. She has a recipe for white asparagus that she serves with eggs mimosa, capers and a squeeze of lemon. Meilleur Ouvrier de France Benoît Nicolas also combines egg and asparagus; into the poached egg, he slides an array of egg cream, bottarga and asparagus, into which all you have to do is dip the buttarga-buttered toast. . With this multitude of recipes, it’s impossible to get stuck in a routine. Get to your stove.
Source: Le Figaro
