It's the beginning of spring.
We have the first peas,
the first beans...
I cook them a little bit,
glaze them with a little rhubarb butter.
I think it's really cool to start from
the idea of butter, wine, and with the shallot...
it's a bit classic.
And then turn it into something else
with the peels, the rhubarb stalks,
without wasting any of it.
We make a nice butter, a little acidic,
in which there is a little of
the rhubarb's astringency.
And bring a lot of succulence
with this very delicious mix.
It has the acidity of the seeds
and it works really well.
I scrape the first peas a bit, and that will
make your mouth water with the butter,
bringing some saline juiciness
that works really well that way.
We can serve it with a fish,
or serve it just like that.
A starter, a dish...
There is no right time to eat it,
it's always a rush we enjoy.
It's almost a dessert, with the
slightly sugary peas of early spring.
I love it.