GNISED
BY THE GREATEST CHEFS
and Michel ROTH
(chef at the RITZ - PARIS)
| " Like anyone who loves his native region, I have a particular affection for the Green PUY Lentil. It is the fruit of the work of all those peasant farmers who, from Lavoûte-Chillac to Le Monastier, believe in their land. In old books you can find recipes based on lentils under the name of Essaü (in fact this vegetable has come down through history since ancient times and it will survive through all fashions). It has its place both in traditional country cooking and in more modern cooking. Sportspeople adore it. And it is important in slimming diets. What a pleasure it is for me to work with this vegetable in salads with crisp shallot, as a vegetable accompaniment with its unusual taste of almonds, or in soups. The Green PUY Lentil refuses fertilisers, it is also called " the poor man’s caviar" and well deserves its inclusion in the list of Appellations d'Origine Controlée. " | |
| Regis MARCON Auberge des cimes - 43290 Saint-Bonnet-le-Froid Chef of the year 2001 - Bocuse d'or - 2 Michelin stars |
|
|
" The plateau of the Velay is a land of colours and light. The earth is red, the forests are bluish, the rocks are black, red or blond. The farmers, those who make the landscape of the Velay what it is, could only grow GREEN PUY LENTILS. They knew how to make best use of this very special production, by developing it and above all by mobilising the energies necessary to be recognised by an Appellation d'Origine Contrôlée. Obviously, helped by chefs who are so enthusiastic about this small vegetable, their approach has led them to explore all its gastronomic possibilities." |
| Eric ROUX Culinary journalist |
|
" One of my favourite dishes is a good salad of Green Puy Lentils with chopped onions, seasoned with a mustard vinaigrette, and garnished with a soft poached egg whose yolk runs gently over the warm lentils. " |
|
| Bernard LOISEAU (Relais et Château) La Côte d'Or - 21210 Saulieu Referenced in the guides – 19.5 in the Gault et Millau |
|
| " The Green PUY Lentil has the rare quality of being timeless. It is tradition and modernity at one and the same time. Its authenticity reassures, its simplicity exalts flavours and gives free rein to the creative imagination. " | |
| Michel TROISGROS Restaurant Troisgros - 42300 Roanne Referenced in the guides – 19.5 in the Gault et Millau |
|