Saint-André-en-Vivarais. The autumn of the mushroom
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The Louis-Pize space was fragrant on Sunday October 8 afternoon. Indeed, under the watchful eyes of around fifty people, star chef Jacques Marcon revealed his little secrets for cooking mushrooms.
Jean-Claude Lagrange – Today at 7:24 p.m.
In the pan placed in front of him, a beautiful porcini mushroom fricassee sizzles. Questions from the public abound: “olive oil or not? Do we wash or brush? We put the…
The Louis-Pize space was fragrant on Sunday October 8 afternoon. Indeed, under the watchful eyes of around fifty people, star chef Jacques Marcon revealed his little secrets for cooking mushrooms.
Jean-Claude Lagrange – Today at 7:24 p.m.
In the pan placed in front of him, a beautiful porcini mushroom fricassee sizzles. Questions from the public abound: “olive oil or not? Do we wash or brush? Should we add the foam or not? “. The chef responds patiently, explains his answers, before inviting the participants to taste his dish. These interventions by Jacques Marcon were part of the “Automnal gourmand”.
They were preceded on Saturday and Sunday by walks guided by Jérôme Legros, to discover the mushrooms of the Vivarais-Lignon plateau and which were followed by more than 200 people in total. “Despite the drought, we collected more than a hundred different specimens, some of which are quite rare,” rejoiced Jérôme Legros. Specimens which enriched the mycological exhibition present all weekend at the Louis-Pize room.
#SaintAndréenVivarais #autumn #mushroom
