The International Agricultural Show has been canceled due to the health crisis, but Europe 1 is interested in the peasant world all week.

Friday morning, Laurent Mariotte proposed three recipes to make in the weekend to honor the peasant world.

Starter, main course and dessert included.

Even if the 58th edition of the International Agricultural Show could not be held due to health constraints, Europe 1 decided to act as a link between farmers and the general public all week long.

Friday, Laurent Mariotte recommended a menu to honor the peasant world on his plate, with a salad of dandelions, garbure and teurgoule.

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The starter: a dandelion salad

"I was on my Vosges land this week. In the fields, there were dandelions, crunchy shoots that are not expensive since they can be picked. They are growing at the moment, when spring arrives. in the Vosges, a dandelion salad is called a "warm meurotte".

The "hot meurotte" is a sauce made from croutons that are browned with a little butter and bacon, because in the Vosges we use bacon a lot.

You deglaze everything with red wine vinegar and you sprinkle your salad with dandelions.

You can even crack a raw egg inside, or put a poached egg on top of it.

It's delicious, balanced and it's a great way to get back to spring.

We can also add that the dandelion heals and purges the liver.

If you can't find dandelions, you can take curly that you cut into small pieces, treviso, which is an Italian salad, or even Chuo radish, which can be more complicated to find.

All these salads are chicory and have a nice bitterness, which has digestive virtues.

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The dish: the garbure

Head south-west with the garbure, a stew that was once the daily dish of Gascon peasants.

It's a thick soup made with cabbage and seasonal vegetables.

The peculiarity of the garbure is that it slips a confit duck leg.

They say that for the garbure to be good, the spoon must stand straight inside, this means that there are a lot of ingredients in it.

To make the recipe a success, you must start the preparation the day before and soak a heel of Bayonne ham overnight with dried beans.

The next day, you have to peel and cut the vegetables of the moment.

In March, it is celery, carrots, leek or turnip.

Then mix them in a pot with the ham stub, dry beans, water, and bring to the boil for an hour.

Meanwhile, you blanch some collard greens for a few minutes, then put it back in this hotpot.

After half an hour, add the famous duck leg confit and cook for another half hour.

To be served with toast toast on which you put a little garlic.

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The dessert: the teurgoule

Teurgoule is a rustic dessert, considered the Norman cousin of rice pudding.

It was formerly made in the wood-fired ovens of country bakers.

When the wood-fired oven came to the end of its work, we put these teurgoules, a mixture of rice, milk and spices with cinnamon and sugar.

In Normandy, it is said that in the past they would have hijacked a ship that came from Spain with spices and that is why there would be cinnamon inside.

The rice used is a round rice that we will put in raw milk.

The cooking time is long: six hours in the oven at 120 degrees, which will transform the rice into a fragrant and sweet cream. "