We are in full green bean season. This typically French green vegetable is a staple at home and in restaurants. Eric Bouchenoire, Meilleur Ouvrier de France (MOF) shared with us all his tips for choosing them well and preparing them according to the rules of the art. He worked for more than 30 years with Joël Robuchon and is now the general manager of the Joël Robuchon Etoile workshop. Suffice to say he knows what he’s talking about.
It is in the preparation of simple things that we recognize all the talent of a chef. We are always surprised to see that every detail is important in the kitchen and we are delighted to share with you the tips we learn every day. Thanks to Eric Bouchenoire for the valuable advice.
Choosing the right green beans
Avoid like the plague green beans already stemmed sold in trays wrapped in plastic wrap. It is a heresy in terms of packaging and transport because they generally come from the end of the world and are very expensive. Buy your green beans grown in France and put them in a paper bag. The good habit to adopt? Feel free to keep the paper bags and reuse them each time you buy fresh vegetables. Choose them if possible organic or from a conventionally grown market gardener you trust. Choose green beans that are firm, smooth and not too big and keep them cool,…
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