They love Pink Lady®
Top chefs like to cook with Pink Lady®. The apple’s texture means that it is good for use in all kinds of recipes. Whether cooked fast or slowly, its shape remains intact and its flavours retain their original intensity
Jean-Marc Guillot
Head Chef, French National College of Pastry Chefs
«We select Pink Lady® apples because their colour is so enticing. Beyond the fact that you just want to bite into one, I love their sweet taste and delicate skin. I like the subtle combination of Tonka bean and Tahitian vanilla, which reveal this apple’s sensuality. It is delicious cooked simply in the oven in a light, Tahitian vanilla syrup, served with a chocolate fondant cake or a tarte tatin-flavoured ice-cream.
It really is a delight and a great pleasure to share this apple full of taste and promise!»
Philippe Gollino
Head Chef, Alain Ducasse Culinary Academy
«We like to use Pink Lady® apples because of their unique characteristics; they are crunchy and juicy with a well-balanced flavour. We use the apples systematically in our savoury dishes through our ‘drink shakes’ (extracted juice). Their flavour is best in recipes that use the cooked pulp and they are also excellent used fresh in salads where their texture and fragrances are best revealed.»
Jacques and Laurent Pourcel
Chefs, Le Jardin des Sens in Montpellier
and La Maison Blanche in Paris
How did you find out about PINK LADY® ?
We know PINK LADY® very well as it is produced in our region. We eat them all winter long!
Do you cook with this apple ?
It is not an apple that we used to cook with, but we have gradually discovered the advantages of cooking with PINK LADY®. Every apple needs to be used in a specific way, so with various attempts we adopted PINK LADY® to accompany savoury dishes.
What are the specific flavours a cooked PINK LADY® apple provides ?
It is a remarkable apple that offers great freshness for the palate. No other apple has a crunch quite like it right to the very core of the apple. Its fruity taste is remarkable and there is a perfect balance between the tart and sweet flavours of the fruit.
What kinds of dishes best suit PINK LADY® ?
PINK LADY® can be used in several ways :
Raw : it brings great freshness and crunchiness to salads and is also a great accompaniment for foie gras, or with smoked or marinated fish. It works well with dried fruits and some soft and hard cheeses, fromage frais and yoghurt.
Cooked : It goes with many savoury dishes, as well as a number of spices. It is excellent cooked in butter to accompany roasted meats, game and poultry, bringing a touch of sharpness to season these dishes. It can also be used when preparing tripe or when making skewers. It can be the vegetable part of a dish !
What are PINK LADY®’s main advantages as an ingredient ?
Its texture. It is resistant to both fast and slow cooking; it doesn’t break up. It is easy to work with and manipulate. It keeps well, both when raw and cooked.
Exclusive: Discover the chefs’ recipes when you join the Pink Lady® Club
Qualities on which everyone agrees
«It’s beautiful. It’s pink.»
«It’s quite simply tasty! »
«The taste is a little bit tart, a little bit juicy, and a little bit sweet; that’s what I like about this apple.»
«I like the crunch; they’re never soft.»
«As soon as I see the heart-shaped sticker, I know that it’s my Pink Lady®!»
«It’s great to eat: it’s sweet and a little bit tart.»
«My daughter likes these apples best, so they’re the ones I get.»
