00:00We are in a period that is very complicated at the moment, it is the full season of asparagus
00:10and strawberries that have just begun and the farmers are going to really suffer from
00:14confinement precisely because there are no restaurants that are open, so as a consumer
00:18and chef, you have to think about solidarity when you buy it.
00:33What I also like to do is start them cold.
00:52We're going to have a heat that's going to be really cute.
01:06And you put them right there.
01:08Now we're going to make a little Dutch one, which is a fairly classic French sauce.
01:29For our vegan friends, we just prepare a little vinaigrette based on miso or even
01:34the strawberries will be enough.
01:36This is the color we want.
02:07Don't hesitate to remove it from time to time, as soon as you feel that it's starting to get too hot,
02:11you remove it.
02:12The idea is that you can leave your hand on the side.
02:14If it doesn't burn you, it's the right temperature.
02:21There, it's almost done.
02:36My strawberries will be cooked when it's slightly browned.
03:06And it's done.
03:25It's a point that has been made by the baker too.
03:27Avoid buying industrial, it's important.
03:29There are bakers who get up early in the morning to continue to work.
03:32It's just that the bread absorbs all the cooking sugars.
04:01It's very important.
04:32This is a recipe for me that really explains what we have to go towards,
04:36in a way, and to think about what's going on right now with this lockdown.
04:42Local, vegetarian seasonal cuisine.
04:44We make small producers work.
04:46A mini pack is on the planet.
04:48And on top of that, it's good.
04:50So it's really important for me to focus on that.
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