The Gulf of Lion and strawberries

Europe 1 07:24, April 10, 2022

Marion Sauveur… with you, we are going to the Bouches-du-Rhône this week.

To pick the spring fruit par excellence... The first red fruit to reach our stalls: it has pointed the end of its stalk in the south-east of France, that's it.

It's the strawberry.

The season has started… with the last few days of complicated, very cold nights.

We are thinking of all the farmers… some of whom are going to have a lot of losses… And Thierry, Vanessa, you can smell those strawberries… we are lucky to have some in the studio.

I let you bite them!

These are ciflorettes: wild strawberry flavors, slightly lighter color, tender flesh.

And they smell good!

There are 135 varieties of strawberries in France… like the Charlotte or the Cléry… very sweet or the Gariguette… a little more tangy.

We are at the very beginning of the season... but who says beginning of the season does not say strawberries without taste on the contrary... These strawberries are grown in the ground by Camille Poulet.

And as this passionate producer based in Saint-Rémy-de-Provence explains, it's all about the terroir.

"We are going to have a strawberry that is totally different depending on the production methods. In the open, these are products with almost ancestral cultivation methods. It is lost because it is a really difficult job to pick strawberries all the time. day squatting. There is also a hazard of yields which means that we have much lower yields than an above-ground strawberry, for example. We really use everything in the ground to make it work. expresses and inevitably we control the yields less. On the other hand, obviously, all the work that we put into it we recover in taste and gustativity".

Camille's strawberries, grown with love, you will find them everywhere in France under the Gustatif et Solidaire label... which highlights the work of the producers and remunerates them at a fair price!

How do we cook these strawberries?

We do not crush them too much: they are fragile fruits… to be consumed quickly.

So to change from the strawberry pie, I suggest a tartare to keep the good taste of the fruit.

We start by crumbling shortbread… which we place at the bottom of the plate.

You can use a cookie cutter to make a nice shape.

On top, you make a mascarpone cream: a mixture of egg yolk and sugar, very foamy… to which we add mascarpone.

And you end with the strawberries cut into small cubes, and mixed with pistachios.

It's simple, delicious and very fresh!

Thanks Marion.

You can find the recipe for this strawberry tartare on Europe1.fr.

And the podcast of your ladies ride under the name: escape weekend.

Strawberry tartare

- 400g strawberries

- 60g icing sugar

250g mascarpone

- 1 egg yolk

- 30g pistachios (unsalted)

- 100g shortbread

Start by crumble the shortbread… Place them at the bottom of the plate, with a cookie cutter.

Make a mascarpone cream.

Mix egg yolk and sugar.

Once the mixture is frothy, add the mascarpone.

Place this cream over the shortbread.

Cut your strawberries into small cubes.

Mix them with pistachios.

And add them to your dessert.

Serve well chilled.