tag:blogger.com,1999:blog-1554428418150974947.post4402939783933755861..comments2023-10-23T23:59:00.475+02:00Comments on De la bonne bouffe: The critic, the chef and the fake tomatoes - Part 2Pollygarterhttp://www.blogger.com/profile/10519711639714303756noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1554428418150974947.post-20435611737299224172014-07-30T21:36:01.018+02:002014-07-30T21:36:01.018+02:00The Dallais family at La Promenade seem to like fr...The Dallais family at La Promenade seem to like fresh seasonal veg. I know exactly what you mean about the rest though. The ones that aren't frozen come at random from a wholesaler, regardless of season. With this kind, physalis berries complete with paper bag feature heavily.Pollygarterhttps://www.blogger.com/profile/10519711639714303756noreply@blogger.comtag:blogger.com,1999:blog-1554428418150974947.post-68357369923813741572014-07-30T16:06:24.854+02:002014-07-30T16:06:24.854+02:00Another very interesting article. I hope more chef...Another very interesting article. I hope more chefs get into freshness.<br /><br />In our experience, vegetables get very little space on French restaurant menus. They're described in general terms (say, legumes de saison) so the chef is free to strew the plate with a few token carved, colorful, mismatched vegetables alongside the meat. Most of them seem to me to be from a mix of frozen veg.<br /><br />Please show more photos of your garden. It must be huge.Carolynhttps://www.blogger.com/profile/03735892815379411306noreply@blogger.com