Thanks to the media!
By creating Cuisine la Pérégrine, I fulfilled my childhood dream. I can't tell you how good it feels to have dared. I love people and when I cook, I really want to bring them happiness on the plate.
So when I had the pleasure of telling this to one, two, three, four different journalists, I realized I belonged. It's great to have found what makes sense for you!
I'd already started something, and now I feel that everything I've started in the past is coming together again. Life is a path. Cuisine la Pérégrine is on that path. https://www.linkedin.com/company/cancan-studio/?originalSubdomain=fr
I want to share this pleasure with you, these articles and these on-air moments. I'd like to thank each and every one of our journalists, because, thanks to them, I've been able to meet you. https://www.francebleu.fr/emissions/cuisine-ensemble/cotentin-0
I come to you, I cook for you, I create new recipes "live" to enhance the seasons, I explore new ways of cooking from field to plate, I meet many producers, I meet you.
On March 22, 2023, I was invited to appear for an hour on the "Côté saveurs" program. So I brought along an herb cake for a live tasting with the France Bleu Cotentin team.
Here it is:
- 1 large bunch flat-leaf parsley
- 3 Brussels sprouts
- 1 yellow onion
- 100 g wholemeal flour
- 100 g white flour
- 1 sachet yeast
- 10 cl milk
- 10 cl olive oil
- 3 eggs
- light parsley sauce
- Chop the parsley, after washing and drying it thoroughly.
- Blanch the Brussels sprouts
- Melt the thinly sliced onion in a little oil for 5 minutes, then add the Brussels sprouts, cut into small pieces.
- Mix the flour, baking powder, milk and oil.
- add the eggs, mixing them one by one, and season with salt and pepper.
- add parsley, onion and Brussels sprouts
- Butter a cake tin, pour in the mixture and bake in a hot oven (180°C) for 40 minutes.
- Enjoy warm, or cold in spades with a green salad and a light parsley and fromage blanc dressing.
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