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Rainbow Chard – Laurent Berrurier

$139

 

Chard has been used in cooking for centuries, but because of its similarity to beets and vegetables such as cardoon, the common names that cooks and cultures have used for chard may be confusing;[4] it has many common names, such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet.

Origin:  France
Packaging: none
Storage: in the fridge. They can be kept at least 3 days
Usage:  Mature chard leaves and stalks are typically cooked (like in pizzoccheri) or sautéed; the bitterness fades with cooking, leaving a refined flavor which is more delicate than that of cooked spinach. In Egyptian cuisine, chard is commonly cooked with taro root and coriander in a light broth. They are good with bechamelle as well.

 

Price is for 1kg

Description

Laurent Berrurier cultivates his vegetables from île-de-France with great success. He is the only market gardener who belong to the Académie culinaire de France.  He was the recent finalist in the fourth edition île-de-France Heritage Prize of regional food innovation competition. The gardener is well-known to Parisian Chefs and is also a proud supplier for Chef Yannick Alléno. Laurent Berrurier is specialist in the production of forgotten vegetables from Ile-de-France. Cabbages, asparagus, leeks, dandelions, the market gardener supplies his entire production to the great Parisian chefs. There are over 200 varieties of vegetables in all.
We are very proud to get those natural jewels selected by Laurent and delivered to your doorstep.

Grâce à lui, les légumes oubliés d'Ile-de-France séduisent les plus grands chefs - Le Parisien

 

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Order schedule

Order by Monday 6pm for delivery Friday afternoon.

🎄 End Of Year Schedule 🎄 

Pre-Orders are Open

  • Christmas Order Place your order by Wednesday Dec 15th for delivery on Friday Dec 24th
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  • Products marked for delivery on Dec 24th only can't be ordered for other deliveries.
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