Discover the Jura of Louis Pasteur and taste the zucchini

Europe 1 06:54, August 17, 2022

Discover Louis Pasteur's Jura with Vanessa Zha

Direction the Jura to put under the microscope the country of Louis Pasteur whose bicentenary of birth is celebrated.

With many highlights that will be scattered throughout the year and it starts in June, there with the fortnight of the illustrious in Arbois around the scientific cafés.

The goal is to bring science into places where you least expect it, cafes but also bars and bookstores, it happens through meetings with great researchers or shows on science, a good way to democratize it.

On the program, there are also events and an exhibition at the Saline de salins.

And then in October, on the occasion of the fortnight of microbes, a major conference is scheduled in Dole on November 9th.

Why demonstrations at the Saline de Salins, what is the link between Pasteur and this territory of salt?

Sylvie Morel, the Director of Maisons Pasteur, will give you the answer, you will discover another of its facets.

He could therefore have been a paleontologist in the end this Pastor

His house still exists?

Yes, she visits her birthplace in Dole, a house that Pasteur even baptized himself in 1883, to tell you how famous he was during his lifetime, in general we put a commemorative plaque years after the disappearance of a personality.

And then there is also the house in which he lived in Arbois: his Château de la Cuisance, as he called it, the name of the river which flows next to the house.

This house is in the middle of the vineyards, he installed a laboratory there that we can still see today. 

One or two walks to suggest?

There are hikes that are scheduled until September.

In Marnoz, next to Salins-les-Bains, an ultra-charming little village, a walk along a pretty river called La Vache, on the banks of which his father had a tannery.

The guide is full of anecdotes about his life, go for it.

Another on Mont Poupet that Sylvie told us about for her geological expeditions.

Unavoidable.

And then a last one on the side of his Rosières vineyard, in Montigny les Arssures, near Arbois where he therefore carried out experiments on the vines.

And then Montigny is also a beautiful wine-growing village with very beautiful well-to-do houses.

The dates of the hikes, with a mountain guide, on the website: terredelouispasteur.fr

A small address to put down your suitcases?

A very nice accommodation that has just opened in Dole: Les chambres du parc.

Nell and Clément's guest rooms which they have completely renovated. 

Taste zucchini with Marion Sauveur

With Marion Sauveur, we are interested every day in a seasonal product from our region.

On the menu of the day: a vegetable. 

The courgette.

Even though botanically speaking, it is a fruit.

Round or long, green or yellow, it delights us all summer long. 

It needs sun to grow well, and to have taste.

It is not a coincidence.

Originally it grew in Central America.

They grew it like a squash, it must be said that they are from the same family, the Cucurbitaceae.

They let it grow and harden.

The zucchini was full of seeds.

It was the brave Italians who tasted the zucchini first, before it reached maturity.

Finally, mature according to the American Centers.

The zucchini, as we know it, was born in the 18th century. 

Today, there are more than a hundred varieties in France.

Among the best known: the round zucchini from Nice and the black green market garden zucchini, which is the most consumed.

She is long with dark green skin. 

To choose courgettes, they must have very smooth skin, be firm and heavy.

But not too big, otherwise they will be full of seeds and water. 

How do you suggest cooking zucchini?

A la plancha, but not just grilled, prepared like a pizza. 

We start by making a tomato coulis with very ripe tomatoes.

We remove their skin: we make a cross opposite the peduncle.

They are immersed for 30 seconds in boiling water and then directly in ice water.

The skin will peel off on its own.

Mix the tomatoes with a tablespoon of olive oil, a clove of crushed garlic and half an onion, finely chopped.

Add thyme, oregano and sugar if the tomato is too acidic.

And we cook, before mixing!

Cut the zucchini lengthwise.

We put them on the plancha.

When they are grilled, they are turned over and the tomato coulis is added to each slice of zucchini.

On top, the ham cut into cubes, a little chopped basil and sprinkle with grated Emmental cheese.

When the cheese is melted it's ready! 

Above all, it's like pizza: zucchini-pizza can be eaten hot!

We don't wait!  

Every day, you ask a chef for a tip. 

Today, it is the chef Manon Fleury who sublimates the vegetables, until the end of the year at the Perchoir Ménilmontant in Paris.

She loves working with zucchini and gives us her advice for transforming zucchini that are a little tired.  

“It's turning them into pickles.

The idea is to make a liquid from sugar, vinegar and water.

In which you can put aromatics: herbs, thyme, sage, some coriander seeds.

You bring this liquid to a boil and pour it over chopped zucchini.

You put it in a jar, or an airtight box.

You can store them like this for weeks in the refrigerator.

And it makes a great condiment to accompany a pork terrine or incorporate into another vegetable salad.

It's amazing !"

At Perchoir Ménilmontant, in Paris, she works with small courgettes, with courgette flowers.

The small courgettes are left raw, just marinated.

Flowers stuffed with a zucchini purée with candied lemon… and served with a pumpkin seed praline sauce.

It's tasty and fresh! 

Do you have a second address to eat zucchini this summer?

At the Lenôtre caterer in Cannes and Paris.

The House's creative chef, Guy Krenzer, offers a gourmet salad all summer long, made up of zucchini, edamame, snow peas, green asparagus, green beans and baby spinach, all seasoned with olive oil. and chopped fresh basil.

Very fresh. 

RECEIPTS

Zucchini mini pizzas on the barbecue

• 2 zucchini

• 3 very ripe tomatoes

• Olive oil

• A clove of garlic 

• Half an onion

• A sprig of thyme

• A pinch of oregano

• A tablespoon of sugar

• 2 slices of ham

• 8 basil leaves

• 50g emmental cheese

Start with the tomato coulis. 

Peel your three tomatoes: to remove the skin, make a cross with a knife on the skin under your tomatoes, immerse them for 15 seconds in boiling water (no longer: they must not cook), place them in ice water, the skin will come off easily. 

Once the tomatoes have been blanched, cut them in half, remove the seeds and coarsely chop them with a knife. 

In a saucepan, heat a tablespoon of olive oil.

Add the tomatoes, a clove of crushed garlic, half an onion finely chopped, a sprig of thyme, a pinch of oregano and the sugar.

Pepper and salt… 

Cook over medium heat.

It doesn't have to simmer for 10 minutes.

Remove the sprig of thyme and mix. 

Cut the zucchini lengthwise (a little less than a centimeter thick).

Put them on the plancha (or on the barbecue / it also works in the oven). 

When they are grilled on one side, flip them over.

Add the tomato coulis on each slice of zucchini.

On top of the diced ham, a little chopped basil and sprinkle with grated Emmental cheese.

When the cheese is melted it's ready! 

Zucchini pickles from Manon Fleury, at Perchoir Ménilmontant

https://leperchoir.fr/location/le-perchoir-menilmontant/

- 1 volume of sugar

- 2 volumes of white vinegar

- 3 volumes of water

- thyme

- sage

Mix sugar, white vinegar and water.

Bring this liquid to a boil.

Pour over the 3-4 centimeter thick zucchini slices.

Once cooled, pour the zucchini and liquid into a jar.

Place in the refrigerator for a few days and enjoy.