Warm-blooded
Spring rolls sauce peanut sauce, honey lamb lamb, asparagus … We are proud to make seasonal products that bloom in spring.
Nature is reborn in April, bringing its share of color fruits and vegetables. The possibility of innovation behind the stoves with simple and healthy recipes. Selection of recipes.
PM vegetables
The kiosks are colors in the market, and green vegetables are placed like flags of the moment. Like asparagus, tasted to a delicious rizzoto, wearing a poaching egg or even lemon and fresh grass sauce. On the outside of the artichoke we use his heart to be melted with green beans fried rice, where we pride in tradition, bring a traditional artichoke.
The radish also comes back. With its slightly spicy taste and tooth, his brittle tissue is slipped in a vitamin salad consisting of avocado and lamb carrot, or even spring roll to dip peanut sauce. Enough to enjoy the meal with Asia’s accents.
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Lamb for Easter
This year, Easter celebrations will be celebrated on April 20. And for a deserving pascal meal called the lamb to give up in all its forms. Because if fruits and vegetables have ways, the same goes for meat. So when nature wakes up, and animals taste fresh grass in pastures, their body naturally becomes only better.
And on a plate, what gives? The foot, center of the central part of the relative, is seasoned with a tender body and pronounced flavor, made with a murmur, stabbed, bay leaf, wine and garlic. Another flag bearing piece, square (in other words, the ribs of animals), preparing for Fourme D’Amert, or even sweets with figs with grains sweet potatoes. The ideal recipe for food with Provencer accents.
Finally, the mouse with its incredibly melting tissue is cooked with orange or flavored with dill. Without forgetting the traditional Hraparan Navarin, large, incredibly Easter. To your aprons.
Source: Le Figaro
