Vegetables | Arrival of the week from Domaine de Toury

This english variety was selected for its peas with fine skin, delicate taste and sweetness. In the garden, we eat them like candy. Tip from the chef: blanch your peas for 3 minutes in sparkling, simmering water to keep them green (or add a little baking soda to your cooking water). Serve with a few lardons and white onions.

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.