Jacques and Laurent Pourcel are the sons of a winegrower. Driven by a shared passion for the culinary arts, they opened Le Jardin des Sens Restaurant in Montpellier and then La Maison Blanche in Paris. The two chefs have thus acquired extensive experience. They have already worked with the greatest chefs, such as Bras, Chapel, Trama, Meneau and Gagnaire.
Their cooking incorporates the gastronomy of the French Languedoc region, reinvented through the talent of the two chefs, melding Mediterranean tradition and boundless imagination and giving rise to original, intensely personal creations.
These two great chefs have found that Pink Lady® is the ideal apple for their cuisine. They explained how Pink Lady meets their requirements, in an exclusive interview.
Pink Lady® : the chefs’ apple
- How did you get to know PINK LADY® ?
We knew PINK LADY® very well, because it is grown in our region as well. We personally eat it all winter long. - Do you often use this apple in your cooking?
This is an apple we didn’t usually use in our cooking initially, but little by little, we discovered its advantages.
We have noticed that each type of apple has an optimal way to be used in cooking, and we have chosen PINK LADY® as a side dish with savoury dishes. - What special flavours does PINK LADY® produce when it has been cooked?
It’s an apple that gives you an intense sensation of refreshment when you eat it.
It has an unrivalled crispness that goes right through to the apple’s core.
Its fruity taste is remarkable; there is a perfect balance between the fruit’s tartness and sweetness. - What are the best ways of preparing PINK LADY®?
The PINK LADY® apple can be used in two different ways :
raw : with a salad, or with foie gras or smoked or marinated fish, it is refreshing and crisp.
It goes very well with dry fruits and certain soft and hard cheeses, as well as with soft-curd cheese, cottage cheese and yoghurt. cooked : it can be combined very easily with savoury dishes, and goes perfectly with many spices.
It is excellent baked with butter and served with roasted meat, wild game, poultry...and it adds a tangy touch to liven up the recipe.
You can also use it in mixtures with variety meats; on skewers - in other words, it can play the role of a vegetable! - What are the main advantages of cooking with PINK LADY®?
Its texture is its best advantage in cooking. It can handle fast or slow cooking, it doesn’t break, and it’s easy to work with and manipulate.
It keeps well, whether raw or cooked.
| Thanks to their thorough knowledge of the product and their talent, the Pourcel brothers have managed to highlight all the advantages of PINK LADY® in cooking with 4 elegant, original recipes. Through various associations and combinations, they reveal all the flavours of PINK LADY® in the following forms :
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