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Spring vegetables, spring delicacies

In May, our vegetables are at their height, the vegetable gardens are sunny and live again to offer us tender, crunchy and delicious vegetables: carrots, radishes, little peas, mangetout (snow peas), lettuces, beans, spring potatoes, turnips, leeks, onions...

Frédéric Vardon encourages producers working in harmony with the nature and suggests recipes full of vegetables. In this season, you can eat "Spring vegetables simmered together, in a cocotte". Then, the chef cooks the fresh treasures of our market gardens with a milk-fed veal of Mauléon, so tender an so gourmet.

As for the wine, our sommelier recommends two red wines: Le Volnay first growth 2009 - "Santenots" - Ballo-Millot's domain, fruity and light, or the Chambolle-Musigny first growth 2004 - "Derrière la-Grange" - Amiot-Servelle's domain, delicate and silky.