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!
