Today it’s black pudding on the menu of France Bleu Lorraine. With our charcutier Pascal Batagne, we were interested in black pudding, how to prepare it and also how to cook it. And for that we received Damien Conreux, butcher in Essey-Lès-Nancy
Damien is there all the same: he is a gold medalist in the competition for the best black pudding of Mortagne au Perche, the French capital of black pudding. He is a butcher on avenue Foch in Essey Lès Nancy. He explained to us what he puts in his black pudding: pork blood, onions (stewed for a very long time), milk, cream, chons, spices, salt, pepper, savory and a few ingredients that he delivered to us on the air.
He also explained to us how to cook it in the pan.
Our leader
Pascal BATAGNE is president of the Académie Gourmande des chaircuitiers.
One day a trade
Catherine Haraux Masson is a market gardener in Nancy, she’s the last one, and she tells us “what’s growing” every week. She announced the new onion to us.
Our culinary expert
Guylaine runs the sweet blog summercookie.fr
and she shares her tips and tricks with us. She explained to us today how to make a ganache.
