Vegetables | Arrival of the week from Domaine de Toury

Jardin de Toury's Black Cherry tomatoes have a deep, purple hue and fleshy, juicy, sweet flesh. They offer a perfect balance between sweetness and light acidity, making them a particularly popular variety with gourmets. Ideal for eating raw as an aperitif, in salads or on skewers, they also add an elegant, refined touch to cooked dishes. Their thin skin and intense flavour are reminiscent of heirloom tomatoes, with an almost fruity note that enhances every bite. Harvested when fully ripe, they embody all the expertise of Jardin de Toury, guaranteeing freshness and authenticity.

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.

Recognisable by its pink skin and firm, yellow flesh, the Delila potato holds its shape exceptionally well when cooked. Ideal for frying or steaming, this semi-early, hardy variety guarantees an attractive and tasty result

The Morada de Amposta swee onion is renowned for its intense purplish-red colour and juicy flesh. With its mild, slightly sweet flavour, it is distinguished by its crunchiness and delicate aroma. This onion can be eaten both raw and cooked. Raw, it adds a touch of freshness and beautiful colour to salads, burgers, vegetable carpaccios or sandwiches. Cooked, it reveals all its sweetness and aromatic richness: candied, roasted, caramelised or incorporated into sauces, it sublimates meat, fish and simmered dishes. It is also very popular as a garnish for its taste and visual qualities.

French culinary heritage with the Longue de Nice squash is an old variety, producing fruits up to 1 meter long. Harvested when ripe, around mid-October, its musky flesh of exceptional quality delights the taste buds. This versatile squash fits perfectly into a variety of dishes, from velvety soups, sweet tarts or baked gratins, adds a touch of elegance to all your culinary creations. We appreciate its authenticity and unique flavor. An essential choice in French cuisine!