Fendi: Young chefs and leaders publish booklet on local recipes

The local recipe book costs 2 euros. © Journal of Unis Country

The initiative falls to eight members from Economic Youth Chamber of La Roche-sur-YonMarie Durandette, Julie Durandette, Pauline Segers, Elodie Ricard, Elodie Lewis, Loris Molini and Clement Rocher, led by their president Ingrid Lepinay.

We wanted to highlight the Sablais and Yonais restaurants who cook with fresh, local produce, as well as their suppliers. The result was a colorful brochure of 20 recipes, sold for €2, that we give out to participating restaurants.

Ingrid Lepinay, President of the Youth Economic Chamber of La Roche-sur-Yon

little book Let’s cook local It comes in a handy 55-page, 15 x 21 format whose colorful cover makes you want to put on a chef’s hat, go shopping, and, finally, go to the kitchen.

Content is not excluded, because all of Twenty recipes Double color page, on the left, beautiful photos of restaurants, list of suppliers of fresh local produce and on the right, the recipe, illustrated simply, sometimes with the advice of the chef, which undoubtedly allows, the sublimation of the dish.

Most: the dictionary, which explains thirty fine culinary terms, starting with Abaisser, blanch, low, and zest; double page: A note to remember seasonal fruits and vegetables, In month ; The practical side: five pages for you personal notes ; Mouth-watering with a list of who offers what.

Participating restaurants were pleased to share the JCE Youth Ethics
Participating restaurants are happy to share the youth ethic of the Small Economy Chamber. © Journal of Unis Country

Who provides what?

At La Folle assiette, we explain mixed salads, May Day serves green cakchouka, La ferme de Villeneuve (S) serves oysters with white pants; Petit Parfait unveils bass/mogette and chorizo ​​bruschetta; Le Sale Gosse serves grilled monkfish/ grenaille de Noirmoutier; Les Patagos (S) serves seafood stew; Les P’tits Ventres de Terre, a Préfou/bonnottes; Bertrand’s kitchen shares a x-ray/absorbent suite; La P’tite Cale (S) consists of squid ratas; He gives each his share (Y) a chicken tenderloin, and separates the Angani (S) a roasted partridge; Karo des Halles (Y) serves chicken fillet/spices; B Bun will be in La cantine d’Arthur; Les Halles Workshop serves pork tenderloin/beer/small vegetables; A Normandy burger is served at La Fabrique; Grand Café’ reveals its famous Quebec Poutines restaurant, while grilled mogettes are detailed with Fork and corkscrew; Country burger to try by Reeve; Ô Bel Endroit serves up a tart of nettle, goat cheese, and walnuts, and finally, Maison Nagori offers a sweet flavor with a honey-caramel tart.

where to find Let’s cook local ? 2 euros. The book was launched on 4 April in Loco Numérique, in the presence of restaurateurs, and is on sale in La Fnac and Agora, in La Roche-sur-Yon, Les Cahiers Lamartine, Boulangerie Juillet in Les Sables-d’Olonne, but also in Participating restaurants and at the Marché des Halles in La Roche-sur-Yon.

Contact: Youth Economic Chamber: ingrid.lepinay@cef.asso.fr

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