{"id":90352,"date":"2024-04-11T14:58:47","date_gmt":"2024-04-11T12:58:47","guid":{"rendered":"https:\/\/www.teritoria.com\/lentille-du-chef-francois-gagnaire\/"},"modified":"2024-10-23T16:41:15","modified_gmt":"2024-10-23T14:41:15","slug":"lentille-du-chef-francois-gagnaire","status":"publish","type":"post","link":"https:\/\/www.teritoria.com\/en\/lentille-du-chef-francois-gagnaire\/","title":{"rendered":"A chef with a passion: (re)discover lentils with Fran\u00e7ois Gagnaire\u2026"},"content":{"rendered":"\n

By Laurence Gounel\u00a0<\/p>\n\n\n\n

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\u00ab This product, which is part of the identity of my region, is still often associated with memories of canteens or the army… yet it is a simple product which, when well prepared, brings great finesse and which, in my opinion, derives its nobility from its versatility. \u00bb<\/span><\/p>Fran\u00e7ois Gagnaire<\/cite><\/blockquote><\/figure>\n<\/div>\n<\/div>\n\n\n\n

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Lentils are just as natural on family tables<\/strong> as they are on Michelin-starred<\/strong> ones. Easy to use, it can be used all year round <\/strong>and its neutrality offers a wide range of possibilities<\/strong>.<\/p>\n\n\n\n

Chef Fran\u00e7ois Gagnaire’s secret to twisting its roundness? Star anise,<\/strong> which adds a lovely freshness. But the chef’s audacity comes in three \u2018ways\u2019: as grains, when it is served at Anicia<\/a> \u2018s as lentil caviar <\/strong>(in a caviar tin) with a carp crumble worked with mascarpone, fresh ginger, lime and dill; as flour, to make \u2019homemade’ blinis, galettes and breads<\/strong>; as a pur\u00e9e, when it is blended until it forms the famous lentil pulp<\/strong> that makes a bavaroise (on which a crumble is placed that resembles the volcanic earth<\/strong> that gives it its name), a velout\u00e9 or to create desserts such as a cr\u00e8me br\u00fbl\u00e9e<\/strong>, a lentil and blueberry tart <\/strong>or a frangipane cake<\/strong> to celebrate the kings.<\/p>\n<\/div>\n\n\n\n

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The green Puy lentil<\/strong>, a unique and well-deserved appellation in the world, even featured in the France 5 report (french tv show) “Toi l’Auvergnat, quand tu mangeras !<\/em>“<\/p>\n\n\n\n

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\u00a9 g\u00e9raldine martens<\/figcaption><\/figure>\n\n\n\n

Through chef Fran\u00e7ois Gagnaire’sinnovative approach<\/strong> to the green Puy lentil, Teritoria underlines its commitment to promoting a gastronomy that celebrates local produce while pushing back the boundaries of culinary creativity<\/strong>. This story illustrates how Teritoria supports a vision of cuisine that is both rooted in the terroir and open to the world<\/strong>, proving that the simplest ingredients can be transformed into exceptional gastronomic experiences<\/strong>.<\/p>\n\n\n\n

With Teritoria, discover chefs who transform the everyday into the extraordinary<\/strong>, paying homage to our rich culinary heritage<\/strong> while inviting you to explore new flavours and textures.<\/p>\n\n\n\n

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Sign up for our newsletter<\/a> to keep up to date with our latest news, or offer the gift of an unforgettable lentil experience with our gifts<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Born in Le Puy-En-Veley, the chef has left behind his star and volcanic soil to celebrate his native region and the lentil in a Parisian restaurant that reflects his image – Anicia, table nature – contemporary and unpretentious.<\/p>\n","protected":false},"author":16,"featured_media":66548,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[695,1,706],"tags":[4596,4604,4598,4602,4599,4601,4600,4577],"class_list":["post-90352","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-behind-the-scenes","category-all-our-articles","category-culinary-chronicles","tag-anicia-en","tag-fine-dining","tag-gagnaire-en","tag-gastronomic-experience","tag-lentilles-en","tag-lentils","tag-sesonnal-cooking","tag-terroir-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/posts\/90352","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/comments?post=90352"}],"version-history":[{"count":3,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/posts\/90352\/revisions"}],"predecessor-version":[{"id":90356,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/posts\/90352\/revisions\/90356"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/media\/66548"}],"wp:attachment":[{"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/media?parent=90352"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/categories?post=90352"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.teritoria.com\/en\/wp-json\/wp\/v2\/tags?post=90352"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}