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With taste as passion, Alexandre Gauthier twirls the taste buds of locals and people passing through Madeleine-sous-Montreuil. Find his "cook's house" in the marshes where frogs grow: La Grenouillère.
Who are you ? Introduce yourself/the restaurant La Grenouillère.
A 40-year-old chef from the Côte d'Opale, who works daily in his restaurant, La Grenouillère, to reflect the taste of our territory, as well as the taste of others by welcoming them.
Why this name, La Grenouillère?
It is a place called in the heart of the marshes of the village of Madelaine-sous-Montreuil, where a multitude of frogs grow...
3 words to define La Grenouillère
A cook's house .
Montreuil in 1 word?
In a word: it is sharing .
Why did you settle in La Madelaine-sous-Montreuil? In what approach?
I am at home there. I grew up there and worked to be what I am, at home.
What do you find at home and nowhere else?
A kitchen, a style, a house…
If you had to describe your kitchen in 1 word?
I could say it's a signature cuisine .
If you had 5 minutes top time to concoct a recipe, which one would it be?
A slice of bread rubbed with smoked garlic, cold soaked in vegetable broth and garlic. Easy, quick but delicious.
1 signature recipe for winter?
Only one ? A finely cut and rubbed black radish, snacked on black air condiment from Arleux and an acid pear broth.
1 healthy vegetable?
All. But I would choose the whole leek.
What are the fruits and vegetables to eat in November/December?
Throughout the month of November, we have: beetroot, pumpkin, endive, apple, pear, leek...
The typical dish here?
Meunière or garlic frog leg of course!
And Stéphane the market gardener, what do you buy from him?
At Stéphane, it works backwards. He decides what he can give me and I take it all. Exchange and trust are the basis of our collaboration . It's a real chance.