Cooking and nature
19 childs folders

33 items
Cassava, the "roots" of Native Americans
The history of the cultivation of this plant begins 4000 years ago in Peru. Native Americans have entered modernity with more and more manufactured products, but cassava is still the staple food and the core of social life. Cassava is in food, drinks, rites and is also a social mediator. We go as a family to cultivate and harvest cassava from the giblets, and we get together more widely to drink cachiri, a fermented drink made from detoxified paste. Because cassava is also a toxic poison, which is why the juice containing cyanide is detoxified by slow cooking. Cassava is mainly consumed as couac (grilled semolina) and cassava (large kwak cake) ...

34 items
Druid of Paris
Stéphane Meyer, known as the "Druid of Paris", is the man who brought wild plants to serve the starred chefs of the capital. Back in his native Jura, in Château-Chalon, he now devotes himself to the development of spirits, as well as to his vineyard that he cultivates naturally and destined to the development of Vin Jaune.

50 items
A utopian place

11 items
The Bras family in the garden and in the kitchen
Cooking is a family story at Les Bras, which is told over three generations already. Three chapters written by Granny Bras, Michel and now Sebastien.

24 items
Cuisine nature en Berry

7 items
Ail des ours délice forestier

33 items
Elderberry jelly
Each spring, elderberries spread their umbels with fragrant white flowers. It is at this moment that they must be picked and turned into a delicate jelly.

28 items
Huile de noix du Cher
Berry walnut oil

27 items
Truffle Festival Richerenches (Vaucluse)
3rd Sunday of January is held mass in tribute to truffles, diamond Richerenches. It follows the truffle weighing and selling at auction.

27 items
A spring recipe
Wine lovers and wine enthusiast, Eric Sapet like to work with many friends regional winemakers, he offers the wine tasting at events like Discovery or Exaltation Rhône in the Rhone Valley. Discover the bunch green asparagus cooked milling Val de Durance, topped with a fried egg and accompanied by a flowing invigorates sauce with smoked mackerel.

22 items
Prepare the feast after cure: a recipe for nettle!
In the spring, pick-ups of nettles, known for a "cure" for your digestive system. You can make a nettle sauce whose flavor is intermediate between the sorrel and spinach ideally accompanies a fillet of trout ...

21 items
Dendelion wine
Dandelions, orange, lemon, sugar. No alcohol, fermentation takes place within 3 months of maturation.

13 items
Applesauce: a simple joy for children
Two children embark on the production of applesauce.

30 items
A terroir of Vosges: Munster
In the Regional Natural Park of Ballons des Vosges, the farmhouse from the small ball raises cows and Vosges manufactures dairy products like butter but mostly Munster.

21 items
Typic frenck cooking: Cassoulet
Follow the realization by the pottery Not brothers, the last "cassoles". Immerse yourself in the culinary workshop with Eric Rousselot, head of the Hostellerie Etienne to learn to cook the cassoulet of Castelnaudary.

16 items
Strawberries marmelade
A summer foretaste with this strawberries marmalade realization.

11 items
Limoncello: refreshing summer
The Limoncello is a lemon liqueur from Italy. It may very well make yourself, the ingredients are water, lemon zest, sugar and alcohol.

27 items
Brew your own beer!
For beer lovers, what a pleasure to learn to brew his beverage, choice of hops, spices ... With two months to St. Patrick's Day!

19 items
Make your jams!
Nothing could be easier than making a blackberry jam, can be easily found on roadsides. It only remains to get a little sugar, and go!