Pink Lady® in the sun

 
"Pink Lady®’s ideal life" could be at Domaine de Bournissac, in the middle of a sun-drenched Mediterranean landscape. The beautiful pink apple has been invited as a guest to this enchanting place. The chef, Christian Peyre, had the inspiration of incorporating its fruity sweetness into one of his dishes: foie gras confit with green tomato and Pink Lady® jam.
 
"I have been cooking with Pink Lady® apples for a long time. I like eating them, so why not work with them too? What’s more, Domaine de Bournissac is right in the middle of vineyards, olive trees and orchards...so the Pink Lady® apples I use are grown right next door to us!
Its colour is eye-catching; the pink, that is not necessarily plain, is very pretty. It is pleasurable to eat; both crisp and juicy. It is really delicious, and it smells good, too.
In my cooking, I like the contrast between the green tomato and the Pink Lady®. It lets me soften the acidity while melting towards the tomato.
And at home too, we eat Pink Lady® in lots of different ways. You just have to cook...with love!
For example, here’s a really simple dish: pan-fry a scallop in butter, and then do the same with a slice of Pink Lady® of the same width. Add some quince juice and a thin slice of Spanish ham." .

http://www.lamaison-a-bournissac.com/

 
 

The colourful apple

 
In Marseille, Pink Lady® invites you to take part in a unique experience, at the Ventre de l’Architecte Restaurant ! It is right at the heart of Le Corbusier’s Cité Radieuse, and is loyal to the style of the 50’s and the architect’s great finds.
And there’s a long-lasting story between the pink apple and the chef, Jérémy Bigou...
 
"The Pink Lady® apple is fresh, very firm and juicy. It’s a product I enjoy working with, to start with for its look; very long and shiny.
I use it a lot for its colour, because it’s hard to find natural reds. For instance, I use Pink Lady® apples to add colour to compote, sorbet and nougat.
But most of all, whether hot or cold, Pink Lady® keeps its unique flavour. It is easy and pleasant to work with. In starters, main dishes, or desserts, I have always used it, and I rework my recipes quite often ".

www.myspace.com/leventredelarchitecte

 
 

A thousand and one apples

 
The restaurant Pomze is sort of like the orchard’s pantry! Located in Paris, at 109 Boulevard Haussmann (8th arrondissement), this restaurant showcases apples. Whether raw, cooked, in starters or in desserts, apples feature in every meal and fit in perfectly with the ambiance.
This is an ideal place to eat Pink Lady® apples, which are one of the favourites of the chef, Daniel Dayan.
 
"Apples are an endless source of inspiration in cooking; both very French and very international. It’s a fruit that’s part of the history of the world, and which has evolved with mankind. What’s more, Pink Lady® illustrates this richness, as it was created through natural cross-breeding !
Pink Lady® has several advantages: both crisp and juicy, it withstands cooking well. For example, I flambé it with rum in one of my dishes. Other apples would lose all their flavour when subjected to this treatment.
There aren’t many apples that are delicious raw and that withstand cooking well...
When I discovered Pomze 4 years ago, I had a chance to visit some Pink Lady® orchards. When I saw how well those trees were cared for, I understood the value of Pink Lady® apples ! "

http://www.pomze.com/