Every Saturday and Sunday, Vanessa Zhâ and Marion Sauveur make us discover some nuggets of French heritage.

Today, we're heading to Provence, about thirty kilometers from Avignon, to visit the village of L'Isle-sur-la-Sorgue, before tasting asparagus, which is in season.

Direction Provence this morning, more precisely about thirty kilometers from Avignon. 

And L'Isle-sur-la-Sorgue, which we call the Comtadine Venice.

To get an idea of ​​why, you have to go there of course.

We do it with Xavier Feuillant, from the tourist office.

“The town, which in the Middle Ages was on a marsh, was a fishing area. So the town has gradually gained, but it is constantly surrounded by canals, due to the Sorgue river, which arose 6 km higher, in Fontaine-de-Vaucluse. It waters the city and has many small canals, it's magnificent. "

It makes you want to wander.

Can we do it on the water by the way? 

Yes, in a canoe-kayak, but not in negotiation: it is better to watch them, I assure you!

So what is it ?

Négochine in Provençal means "drowned dog".

What report, you will tell me?

Xavier's response: "These are flat-bottomed boats that were used by fishermen, not at all a tourist attraction. It has been around for centuries. And so L'Isle-sur-la-Sorgue had the great honor of 'to be a fishing area for the popes in Avignon. From this period was born the creation of these flat-bottomed boats to fish in the river. The downside is that they are very unstable, hence this expression . Even a dog would have a hard time balancing on this boat. "

One can see, especially in summer, the clubs of negochine making demonstrations.

And there, we see that they master.

It is a very festive tradition: old and young people play games, also give lessons, and even organize floating markets.

What do you advise us to do Vanessa on the nature side? 

To shine around L'Isle-sur-la-Sorgue.

There are real nature spots, for fishing, walking or cycling.

Xavier's favorite is the site of the watershed, upstream, with spaces for picnics and cool down. 

And then L'Isle-sur-la-Sorgue is also the spot for antique lovers! 

It is above all a big reference!

In the top three in Europe, along with London and Paris.

So how did L'Isle-sur-la-Sorgue get there?

In the 1970s, someone found that the Sunday morning market was also suitable for selling items.

This is where the first flea markets are born.

And one thing leading to another, it snowballed.

Thanks to its antique dealers, L'Isle-sur-la-Sorgue lives from Friday to Monday, and all year round.

Everything remains open, even the restaurants… except Covid of course. 

Accommodation side? 

We fell in love with La maison sur la Sorgue, which is both a beautiful boutique hotel and an art gallery.

It is an old mansion from the 17th century. 

Marion Sauveur, we are sitting down to dinner with you.

What are we eating ? 

A vegetable whose season has just started, slender, white, purple or green, and which we enjoy the tip.

It is asparagus: the spring vegetable par excellence.

The first have stood out and they will be many on the tables this weekend on the occasion of Easter.  

Asparagus has always grown in France?

No, she is from the eastern Mediterranean countries.

Originally, it is a wild vegetable.

Asparagus began to be cultivated in France from the 15th century.

But it was Catherine de Medici who introduced him to the Court.

Asparagus then becomes a “royal vegetable” and a luxury product.

It was not until the 19th century, and the improvement of cultivation techniques, for it to be consumed by all.

It is produced first in the Paris region, in the Loire Valley, then in the South.

In Provence, it benefits from a soil with sandy and enriched soils, to facilitate drainage, and a sunny climate.

And asparagus loves heat!  

What is the difference between white and green? 

It's a story of the sun.

Didier Ferreint, green asparagus producer in Mallemort, explains everything to us.

"The difference is the cultivation technique to obtain it. It is white if it grows inside the earth, if we make a mound of 40-50 centimeters of earth. Or green if it comes out of the soil. soil and that it grows three or four days: with photosynthesis, it is green. The intermediary, it is the violet which points the tip of its nose. It is a white which was picked one day too late what . It's a daily harvest, everything is done by hand, one by one. It has to be at least 25 centimeters long and then it is picked. "

The classics measure between 16 and 22 millimeters in diameter.

And Didier Ferreint calls them the “beauties”.

Smaller, you will find the “delicate” and the “wild”, similar to wild asparagus but a little more tender.

And above the “beauties”, there are the “generous”, the “greedy”, the “voluptuous” and the “opulent” (+ 30 mm in diameter). 

Green asparagus are extremely sensitive to temperature change.

That's why at the moment, at Didier Ferreint, they grow in the ground but under shelter.

For open-air asparagus, you will have to wait a few more weeks. 

How do we choose them? 

The bunch of asparagus should be shiny.

Where the foot has been cut, it should be slightly damp, it is a proof of freshness.

The point must be well closed and as straight as possible.

Asparagus can be stored in the refrigerator, but in the vegetable drawer, in a damp cloth, to prevent dehydration.

If they are fresh, green and purple asparagus do not need to be peeled, unlike white, which are more stringy.  

And how do you cook these green asparagus? 

They are steamed, not in boiling water, otherwise the good taste of the asparagus will go away in the water.

Not too long, we check the cooking with the tip of a knife.

With a vinaigrette or just a little olive oil and fleur de sel, it's simple and it's happiness on the plate.

You can just fry them for 4 minutes and they're ready! 

But I also love them raw, in salads.

If they are a bit big, you cut them with a mandolin.

With a little olive oil on top, some freshly seared pine nuts, finely chopped radishes and a few shavings of Parmesan.  

Ingredients:

  • 1 bunch of asparagus 

  • 1 handful of radishes 

  • 1 handful of pine nuts

  • 20 g parmesan 

  • Olive oil 

Production :

1. If your asparagus is regular size, cut it into wedges every 3-4 cm.

If they are larger, you can cut them with a mandolin. 

2. Then take care of the radishes: cut them into thin strips. 

3. Brown your pine nuts in a pan over medium heat: no fat, 6-7 minutes.

And cut thin slices of Parmesan. 

4. Next, arrange your raw asparagus and radishes.

Drizzle with olive oil.

On top, add the pine nuts, before the Parmesan.

It makes you a pretty spring salad! 

If you are in Provence, stop by the asparagus producer Didier Ferreint, he is in Mallemort in the Bouches-du-Rhône.

You will also find his asparagus at the starred chef Nicolas Bottero at Mas Bottero in Saint-Cannat, either fresh in the shop (where he offers many products from producers but also canned goods and bottles of wine at cellar prices) or on a menu at carry.

This weekend, he is also making an Easter menu with a boneless rack of lamb accompanied by a bunch of asparagus seared in olive oil and a mashed potato. olive oil.  

Some other addresses where Didier Ferreint's asparagus can be tasted:  

  • Felipe Licandro - Licandro Le Bistro in Aix en Provence 

  • Nadia Sammut at Auberge La Fenière in Lourmarin 

  • Domaine de Fontenille in Lauris

  • Davy and Emilie Jobard from Nid in Flayosque