Lentils are cooked in France Bleu Alsace

Lentils are cooked in France Bleu Alsace

Green lentils from Le Puy, coral lentils, pink lentils ված In soup or salad can be accompanied by fish or meat.

Lentils are one of the first entrails developed in Central Asia 9000 years ago. The Pharaohs were amused by it, the Babylonians grew it in their hanging gardens, the Bible quotes. Next he won in Europe և India. It has become a key component in these two areas. In India it is still rejected in a number of recipes.

And France? Well, just ask yourself when was the last time you ate lentils (lentil sausage plate does not count).

As for the French, they definitely do nothing like the others. They prefer green lentils, while the whole world uses it mainly blonde or coral. The most popular is Puy Green Lentil, which has had a PDO (Controlled Origin Name) since 1935.

We make lentils with store chef Florian Sitz Restaurant Coco In Strasbourg, France Bleu Alsace

And like every day, we are waiting for all your recipes from 10 am to

Try your luck at the Fridge Challenge.

Every day at 10:50 our chef is waiting for your call “Refrigeration Challenge”. The principle is simple.

  • open the door of your refrigerator
  • Give the 4-5 components inside you
  • In 2 minutes, the chef in the studio should come up with a recipe based on the products offered.

Every day, if you get selected on the air, you participate in the big Friday gift. To win this week – 3 boxes of Japanese knife from Sabatier brand Recommended: CHR Alsace, cafes, hotels, restaurants, a major player in the catering industry, which now offers its services and products to individuals. From tableware to furniture, kitchenware or pastries, Souffelweyersheim և Colmar teams are there to advise and assist you with your choice.

Hospitality Alsace
Hospitality Alsace

BLUE CIRCUIT Instant Kitchen:

Because these small round grains, which are much richer in iron than Popeye spinach, “fit all diets,” lentils have been grown in Alsace since 2016. Pflieger farm At Spechbach le bas in the Upper Rhine, Jeremy joins a family farm, introducing us to their organic lentil cultivation at 10:30 a.m.

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