Chef Philippe Groult, MOF, gave a workshop on the theme of Chilean blueberries. On the menu: braised spring onions with Chilean blueberry juice, grilled duck foie gras, young salad leaves and a medley of Comice pears, Chilean blueberries in spiced syrup.
The blueberry is a fruit from the Ericaceae family. There are different species:
- The wild blueberry (lowbush): blue/black, coloured flesh which stains. Juicy, very aromatic, slightly sweet and sour. Black Blueberry species consumed in France include airelle noire, vigne de l’Ida and raisin des bois.
- The cultivated blueberry (highbush): blue skin, white flesh, does not stain. A little less aromatic in flavour.
Blueberry consumption is good for general well-being, stimulates the immune system and is thought to prevent certain illnesses.
During the workshop, participants made two dishes based on Chilean blueberries:
See photos of the workshop below and on our social networks: Facebook, Instagram et Twitter.
- Braised spring onions with Chilean blueberry juice, grilled duck foie gras, young salad leaves
- A medley of Comice pears, Chilean blueberries in spiced syrup.