What are your three favourite spring fruits?
- The strawberry
- The cherry
- Rhubarb.
Is there a memory attached to these fruits?
As for strawberries, my grandfather used to grow them in our garden in Valognes.
I remember that these strawberry plants were surrounded by protective netting to prevent birds from pecking at the strawberries. In the end, the only blackbird that pecked and got tangled up in those nets was me!
The cherry is linked to my memories of living in Montmorency.
In those days there were still plenty of orchards, and in season I'd climb into the trees to devour some!
As for rhubarb, I remember the tartness of rhubarb from my grandfather's garden.
What can we cook / combine these fruits with (sweet / savoury)?
I like rhubarb tart, a bit, Normandy apple tart version.
I love cherries in clafoutis, and I'm particularly fond of one of Christophe Michalak's recipes.
Strawberries can be eaten plain, without sugar, with a simple Normandy farmhouse cream.
Let's find out what makes these fruits so special and how best to enjoy them.
Strawberry:
Description: The strawberry, the emblem of spring, is an explosion of sweetness and freshness. Its bright red color and sweet fragrance make it a much-loved fruit.
Stephan Perrotte's advice: Chef Perrotte recommends choosing ripe strawberries, with a bright color and strong fragrance.
For jams, he recommends combining them with fresh herbs such as mint or basil for an unexpected touch of freshness.
La Cerise:
Description : The cherry is the jewel of spring, with its juicy flesh and sweet-tart taste. It evokes sunny days and picnics under cherry blossom trees.
Stephan Perrotte's advice: Chef Perrotte recommends choosing firm cherries with a bright color and green stem.
For jams, he suggests combining them with spices such as cinnamon or cardamom to intensify their flavor.
Rhubarb:
Description: Rhubarb adds a tangy, refreshing note to spring. Its pink and green stalks offer a crunchy texture and subtly tart flavor.
Stephan Perrotte's advice: Chef Perrotte recommends choosing young rhubarb stems for a more delicate flavor.
For jams, he recommends combining it with sweet fruits such as strawberry or apple to balance its acidity.
Spring fruits offer an abundance of flavors and culinary possibilities. With strawberry, cherry and rhubarb, chef Stephan Perrotte shows us how to make the most of these seasonal delights. Whether in jam, pie or simply fresh, these fruits bring a touch of springtime indulgence to our plates.