The weather is getting warmer and the days are getting longer, a sign that spring is setting in.
At the market, the stalls of greengrocers are taking on new colors, enough to fill up on inspiration and illuminate our plates.
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A shades of green on the plate
Explosive in their color and freshness, green vegetables are undoubtedly the star products of spring.
On the plate, we swap our root vegetables for asparagus, peas or early turnips.
At the same time, we take the opportunity to rediscover the artichoke.
Whether it's on a spring pizza, with pesto and fresh goat cheese, slipped into a pan bagnat (this traditional sandwich from Nice), or even hidden in a generous dish of linguine with tofu, we appreciate it in all its forms, for its tender flesh and refined taste.
Asparagus is not lacking in inspiration.
In a risotto or in a generous pasta dish, its thousand and one possibilities will delight us throughout the season.
In video, 5 tips and tricks to keep your fruits and vegetables fresher
Inspired chefs
Synonymous with rebirth, spring never fails to inspire starred chefs.
Chef Glenn Viel signs a recipe for peas and ventrèche de Bigorre, this black pork known for its fragrant meat, both powerful and subtle.
Chef Jérôme Faure, for his part, offers a recipe in which he combines pork tenderloin, ashy goat cheese, strawberries and shelled peas, a real ode to spring products.
For his part, the famous chef of the Plaza Athénée, Jean Imbert, revisits the unbeatable carbonara with raw peas: “The smaller the peas, the better they are!” assures the chef.
63 recipes for spring
In images, in pictures
See the slideshow63 photos
See the slideshow63 photos
At the first signs of spring, starred chef Hélène Darroze draws inspiration from her childhood in the Landes, where she harvested asparagus with her grandfather.
She signs a recipe for white asparagus that she comes with deviled eggs, capers and a little lemon.
The Meilleur Ouvrier de France Benoît Nicolas also combines eggs and asparagus: in a hollowed-out egg, he slides a cream of eggs, bottarga and a brunoise of asparagus, in which all you have to do is dip a slice of bread topped with butter of boutargue.
With this multitude of recipes, it is impossible to fall into a routine.
To your stoves!