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It's the beginning of spring.

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We have the first peas,

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the first beans...

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I cook them a little bit,

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glaze them with a little rhubarb butter.

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I think it's really cool to start from

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the idea of butter,
wine, and with the shallot...

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it's a bit classic.

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And then turn it into something else

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with the peels,
the rhubarb stalks,

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without wasting any of it.

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We make a nice butter,
a little acidic,

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in which there is a little of

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the rhubarb's astringency.

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And bring a lot of succulence

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with this very delicious mix.

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It has the acidity of the seeds

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and it works really well.

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I scrape the first peas a bit,
and that will

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make your mouth water with the butter,

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bringing some saline juiciness

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that works really
well that way.

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We can serve it with a fish,

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or serve it just like that.

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A starter, a dish...

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There is no right time to eat it,

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it's always a rush
we enjoy.

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It's almost a dessert,
with the

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slightly sugary peas of early spring.

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I love it.