The Route des Chaumières in the heart of the Seine Valley / A very moisturizing vegetable: the cucumber

Europe 1 08:32, July 21, 2022

Vanessa, this morning destination Normandy, Eure, east of Le Havre

…to criss-cross the Route des Chaumières.

We are at the heart of the Seine Valley, in the Boucles de la seine Normande Regional Natural Park.

The start is from the Maison du Parc and little by little we will go inland to the Marais vernier.

Marais, which is an absolutely magical place, so much so that you don't feel like you're in Normandy at all.

In fact, we are on an old meander of the Seine, which has profoundly transformed the landscape by creating circuses and wooded cliffs... very beautiful.

And halfway between the marsh and the hills, well you find the village of Marais Vernier with these very typical cottages: cob walls, thatched roofs and many animals on the meadows, very green...and that's not just an image of Epinal, Thierry.

And is this road long?

…a good forty km.

This loop can be done by bike or by electric bike.

The gite des storks offers daily rentals.

The magic is that it gives you different points of view.

For example, to have a view of the marsh, you have to go up, just above the village of Marais Vernier.

Go to the panorama point.

And from there you embrace the entire marshy area with these courtyards, these strips of land, which form like large gardens all in length and which take you to the center of the marsh...

Another stop on this Chaumières route: the National Nature Reserve of Marais Vernier, a real little gem.

Its curator, Christelle Dutilleul reveals the species that can be observed

… I'm sure you know all the species that Christelle mentioned, not Thierry… Am I wrong?

…But access to the reserve is not free I imagine?

oh even forbidden.

Be careful, there are keepers: Camargue horses, and also Highland cattle, you know those Scottish cows with big horns and long hair.

On the other hand, the house of the conservatory obviously organizes discovery outings: there you climb to the top of a panoramic tower to observe the birds with your binoculars…. Basically you have to imagine the vernier marsh like an amphitheater: the scene in the center is the ecosystem….And for those who want to question the link they have with nature, or if “we take care of ourselves as we take care of nature”, Christelle even offers meditation and Philosophy..

And so this road is bordered all along these famous cottages….

.. yes then in a more or less concentrated way, but they are above all all unique: between those which served as dwellings, others as farms, sheepfolds, or to store only fruits and vegetables ... these are landmark because they have half-buried cellars.

What are called cottages with Cafoutins.

And then if you want to see the most beautiful ones, fully restored, you have to stop in the Villages of Aizier and Vieux Port, on the banks of the Seine.

And I just found one for you to put your suitcases down: La Bonne Auberge which dates from 1783, Guy de Maupassant and Victor Hugo had their rooms here with a view of the river and a private terrace.

Imagine the picture in the early morning or at sunset…the cottages overlook the Seine.. There is nothing more relaxing and rejuvenating.

The cucumber

Marion Sauveur… like every day, we discover or rediscover a local product with you.

Today, a very moisturizing vegetable. 

It's the cucumber.

A cucurbit… like zucchini or pumpkin… that grows on a beautiful climbing plant. 

It is said to be one of the oldest vegetables in the world… grown in the Himalayas more than 5,000 years ago.

In France, it was thanks to Charlemagne that people began to taste it… but at the time, it was not the same cucumber as today: it is very bitter.

King Louis XIV is particularly fond of cucumber-based soups... His gardener, La Quintinie, is going to develop his greenhouse production in Versailles.

And he was right… cucumber is healthy!

Already, it is not very caloric and then it is packed with vitamins, iron, magnesium and potassium.

There are several varieties of cucumbers.

The most common is the Dutch cucumber… long, smooth and not bitter.

We see more and more on the markets its spiny cousin, the Noa, which is a little tastier. 

A little tip when choosing your cucumber: the smaller it is, the fewer seeds it will have. 

Marion, how do you propose to cook it? 

To change from the traditional cucumber salad… I suggest you make green spring rolls.

A very cool recipe! 

Start with 21.07 - Sound cucumber cook your rice vermicelli… and place them in the fridge… before you take care of your vegetables.

Remove the seeds from the cucumber.

Cut your cucumber into strips, just like the lettuce and spinach leaves.

Coarsely grind some peanuts.

SOUND END 

Soak the rice papers in lukewarm water… and place them on a damp cloth.

Place the lettuce, mint, vermicelli and cucumbers in the center, before rolling up the rice paper. 

It remains to make the sauce 21.07 - Sound cucumber 2: mix a yoghurt with honey, olive oil and sesame seeds.

END SOUND Eat fresh! 

Every day, you ask a chef for a tip… 

Today, it is chef Grégory Doucey, member of the association of young restaurateurs, who gives us his advice on serving cucumbers as an aperitif. 

“You keep the heart of the cucumber and with an apple corer you empty the seeds.

You buy a good fresh goat's cheese, you season it with salt, pepper, you put a little cream if it is a little too brittle.

To bind it you put fresh herbs: chives, dill, mint,... And with a pastry bag, you fill the inside of your cylinder with cucumber.

You make it take a little to the cold that the fats of the cheese refreeze.

And after you cut pretty slices, you can put that on an aperitif tray”. 

In his In-Fine restaurant in Frontignan, in Hérault, Grégory Doucey offers cucumber as an appetizer: with cucumber skin water that rinses the palate.

He also makes a plate devoted to cucumber… very fresh.

With a tzatziki, cucumber pulp and cucumber water… 

https://infinerestaurant.fr/

Do you have a 2nd address to eat cucumber differently? 

I'm taking you this time to Isère… to the Maison Aribert.

The 2-star chef Christophe Aribert is currently offering a cucumber and lemon balm gazpacho… which will give this starter a little pep.

This gazpacho can be found on the bistro menu: Le Café A… a very affordable village café. 

https://maisonaribert.com/

Thanks Marion.

The recipe and all the Destination Vacances references can be found on Europe1.fr.

See you soon ! 

RECEIPTS 

Cucumber spring rolls

• 10 rice cake sheets

• Salt 

• Pepper

• a bunch of fresh mint 

• 10 lettuce leaves

• 200g rice vermicelli

• 1 cucumber

• 1 handful of peanuts 

• 150 g Greek yoghurt

• 1 teaspoon of honey

• 1 teaspoon of sesame

• 1 tablespoon olive oil

Cook your rice vermicelli… and place them in the fridge… 

Remove the seeds from the cucumber.

Cut your cucumber into strips, just like the lettuce and spinach leaves.

Crush some peanuts. 

Soak the rice papers in lukewarm water… and place them on a damp cloth.

Place the lettuce, mint, vermicelli and cucumbers in the center of the sheet.

Roll the rice paper around the vegetables.

Fold the ends inwards and finish rolling everything tight.

It remains to make the sauce: mix a yoghurt with honey, olive oil and sesame seeds.

Eat fresh! 

Cucumber with goat cheese for the aperitif of chef Grégory Doucey of the In-Fine restaurant in Frontignan

https://infinerestaurant.fr/

• 1 noa cucumber (20cm)

• 300g fresh goat cheese

• flower of salt

• 80g of fresh herbs (chives, dill, mint,...)

• 10g of cream to loosen the cheese

• gomasio

Peel the cucumber, empty the cucumber seeds. 

Mix the very fresh goat cheese with salt, pepper, fresh herbs and a little cream if it is a little too brittle. 

With a pastry bag, fill the inside of your cylinder with cucumber, before refrigerating it for at least 30 minutes. 

Cut cucumber slices one centimeter. 

Roll the slices in the gomasio and enjoy!