Chefs have been defending seasonal and local products for many years now. We have finally come out of this period of overconsumption with astronomical quantities of fruit, vegetables, meat and other products on the other side of the world.
Today the best do not refrain from bringing them some specific ingredients essential for their culinary vision. But all have more or less adopted the reflection of the territory in which they evolve.
To defend proximity, some magazines have specialized in the sectors that are most likely to allow it. So the group In the heart of the cities offers periodicals of gastronomy, catering, stationery and tobacconists.
“Around the proximity, there is the desire to maintain urban centers, which allows for a social and social mix”.Nelson Burton, editorial director of the Au Cœur des Villes group
To illustrate this proximity sequence, Thierry Marx chose the soft-boiled egg.
Ingredients for two :
2 eggs from hens raised in your region, 1/2 liter of water, 1 tablespoon of vinegar, 1 shallot, 1 glass of red wine, 1 tablespoon of broth (chicken or meat).
In a saucepan, bring the water and vinegar to a boil. Then lower the heat and add the eggs. Cook for 5 minutes in boiling water.
When the eggs are cold, remove the shells and set aside.
Prepare the sauce by peeling and finely chopping the shallot. Put it in a saucepan with the glass of red wine. Let it reduce, then add the spoonful of broth. Reduce further until the sauce thickens.
Serve the eggs cold and top with the warm wine sauce.