Vegetables | Arrival of the week from Domaine de Toury

Add colour to your plates with this colourful Swiss chard grown in Burgundy in the Jardin de Toury. It stands out for its variegated ribs (yellow, red, pink, orange, etc.) and large green leaves. Harvested at full maturity, it is grown without chemicals, guaranteeing freshness, taste and respect for the environment. Its rich colours make it a vegetable of choice for dishes that are as tasty as they are visually appealing. These beautiful chard leaves are perfect for vegetarian dishes or as an accompaniment to white meat and fish. They can be cooked, pan-fried, simply blanched, in a gratin, etc. The ribs can be prepared separately, like cardoons, while the leaves can be used like spinach.

At the heart of the Jardin de Toury, Charlotte, a French variety, is grown according to the principles of regenerative agriculture, without the use of synthetic chemicals. Natural fertilizers, mulching and soil cover guarantee environmentally-friendly cultivation. With firm yellow flesh, it is naturally tasty with delicate notes. A benchmark among firm-fleshed potatoes, it is ideal for warm salads, gratins dauphinois, raclettes, tartiflettes or pan-fried golden browns. Its impeccable cooking properties also make for clean, elegant cuts.

This premium blend allows you to experiment with different preparation methods within a single dish. Slice the Chioggia raw using a mandoline to preserve its spectacular striped pattern, whilst the Cylindra and Noire d'Égypte will reveal their full sweetness when candied in the oven, roasted in lightly salted butter or glazed with balsamic vinegar. An essential raw ingredient for enhancing your vegetable starters, accompanying game dishes or adding structure to your creative vegetarian dishes.

The long Nice courgette, renowned for its slightly curved shape and very thin, light-green skin. Harvested when ripe at the Jardin de Toury, it has tender, mild flesh with a slightly sweet, musky flavour, ideal for flavourful, authentic cooking. It can be enjoyed raw, thinly sliced as a carpaccio or grated in a salad, but reveals its full sweetness when cooked. Whether steamed, roasted, stir-fried or baked in a gratin, it is the perfect accompaniment to meat and fish. Its regular shape and medium size also make it an excellent courgette for stuffing. This courgette, known as the ‘Longue de Nice', is a late-season, vining variety that can produce very large fruits up to 1 metre long.