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Snow Peas “Mangetout” – Laurent Berrurier

$215 by kg (min 500g)

A variety of legume which, unlike the English or garden pea, is contained in a tender, edible pod.  The tender shoots of the plant, called pea tips, are also eaten as a vegetable

 

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

KG

Description

SnowLaurent 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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