On ICI Lorraine, the week starts with a table of experts featuring Easter lamb, sucrine lettuce, sea bream, and especially wild garlic, the star of the moment. Pro tips, simple ideas, and a very useful preservation tip were on the menu.
Jérôme Prod’homme hosts the show.
Philippe Laruelle, chef endorsed by De Buyer, shares cooking tips.
M. Édouard, the butcher from the central market in Nancy, enlightens listeners about seasonal meats.
Thierry Millet, Meilleur Ouvrier de France, master of hotel service and table arts, brings his professional tips.
Antoine Anclin, chef and owner of Grand Sérieux in Nancy, completes the team.
Spring returns to Lorraine cuisine
A new week begins on ICI Lorraine, and with it come back the great advice from the culinary team. Around Jérôme Prod’homme, listeners found experts in great spirits, eager to talk about seasonal products, spring cuisine, and table pleasures.
Easter, the big lamb week
At the start of the show, M. Édouard reminded that this period is crucial for butchers. Easter doesn’t have the same rhythm as Christmas. At Christmas, everyone works simultaneously with poultry, charcuterie, white pudding, and fine cuts of meat. At Easter, however, one star dominates sales: lamb. It’s the great star of family meals, the product that customers come looking for almost naturally in this season.
Kid goat, a fine meat to rediscover
The discussion then distinguished lamb from kid goat, often less known. The guests reminded that kid goat belongs to the goat family. Its taste is very fine, subtle, delicate, and it deserves its place on spring tables. This detour through seasonal meats set the tone for the show: a cuisine anchored in the calendar, in good products, and in simple ideas to redo.
Sucrine lettuce, spring’s little star
Philippe Laruelle then drew attention to sucrine, this very crunchy little lettuce that arrives in spring. It was described as the heart of lettuce, with all the freshness, tenderness, and crunchiness at the same time. It’s delicious in salads, but can also be braised and beautifully accompany seasonal dishes.
Sea bream makes its comeback
The royal sea bream, another product discussed on air. Here again, the idea was not to complicate the cuisine, but to remember that often following the seasons is enough to find good food. In spring, some products naturally return to the stalls, inspiring chefs immediately.
Wild garlic, the star of the moment
But the real highlight of the show was the arrival of wild garlic in the conversation. For cooking enthusiasts, it’s a sure sign: when wild garlic starts to grow, spring is really here. Thierry Millet talked about it as a product he has loved for a long time, long before it became very trendy.
A delicate wild plant
This wild plant grows in damp places when nature starts up again. Its taste evokes garlic, but with much more sweetness and finesse. That’s precisely what makes it such an appreciated ingredient. It perfumes without overpowering. It enhances without weighting. And above all, it goes wonderfully with seasonal products.
Properly recognizing wild garlic before cooking it
Thierry Millet, however, emphasized an essential point: it’s important to properly recognize wild garlic. Its leaves may resemble those of lily of the valley, which is toxic. The right gesture is very simple: crush the leaf between your fingers. If it clearly smells like garlic, there’s no doubt. Otherwise, it’s better not to pick it.
Omelette, asparagus, lamb: a thousand ideas in cuisine
In cuisine, ideas were plentiful. Wild garlic can be added to an omelette, accompany asparagus, enhance pasta, pair with shrimp, or elevate lamb. It was with lamb that the guests found it particularly interesting, especially in an aromatic crust placed on a leg or rack of lamb.
The tip for preserving wild garlic longer
The most striking tip from the show was about preservation. Thierry Millet explained that the best way to keep wild garlic is to make a pesto out of it, by mixing it with olive oil and a little salt. Then he delivered a very concrete professional tip: adding a few drops of white vinegar helps stop fermentation. As a result, the pesto lasts much longer, and you can rediscover that spring taste months later.
A show that inspires seasonal cooking
That’s the charm of this show: starting with a seasonal product, talking about it simply, passing on useful gestures, and making people want to cook without intimidation. Through lamb, sucrine lettuce, sea bream, and wild garlic, a whole gourmet spring has arrived on ICI Lorraine.
Recipe Card: Wild Garlic Crust for Lamb
Ingredients
- 50g fresh bread crumbs
- 50g butter
- A handful of wild garlic
- A pinch of salt
Preparation
Mix the bread crumbs, butter, wild garlic, and salt until you get a homogeneous paste. Spread it between two sheets and refrigerate it to firm up. Then place this crust on your leg or rack of lamb towards the end of cooking, and bake for a few minutes to lightly brown.
Tip
This crust adds fragrance, crispiness, and a true spring touch to lamb.
Practical Card: Storing Wild Garlic
The Right Method
Mix wild garlic with olive oil and a little salt to make a pesto.
The Tip Given on Air
Add a few drops of white vinegar to prevent fermentation.
Use
This pesto can then be served with pasta, shrimp, lamb, or simply on toast.
Key Takeaway
The show demonstrated how seasonal products simplify cooking. Between Easter lamb, crunchy sucrine lettuce, royal sea bream, and wild garlic, ideas abound to create fresh, delicious, and very spring-like plates.
FAQ
What is wild garlic?
Wild garlic is a wild plant with a very mild garlic taste. It grows in the spring in wet areas. Highly appreciated in cooking, it flavors dishes without the potency of regular garlic.
How to recognize wild garlic?
You must crush the leaf between your fingers. If it clearly smells like garlic, it’s wild garlic. This check is essential because the plant may resemble lily of the valley, which is toxic.
What goes well with wild garlic?
Wild garlic pairs very well with lamb, asparagus, pasta, shrimp, or omelets. Its gentle and fresh taste makes it a versatile product in spring.
How to store wild garlic?
The simplest way is to make a pesto with olive oil and a little salt. The tip given in the show involves adding a few drops of white vinegar to better preserve it and avoid fermentation.
Which meat is the star of Easter?
At Easter, it’s clearly lamb that dominates. It’s the most sought-after meat during this period, especially for family meals and traditional holiday dishes.
