Forget the bad memories of the grain of rubbery corn, straight out of a tin can evenings of acute laziness. Vegan and gluten free, corn is back on the scene and takes its place on our plates. Finally only when he is really good. Our advice to choose well and find the pleasure of the grain that creaks under the tooth.
Consume quality corn ... and French!
Old varieties, such as the great red russian, are again cultivated in the Landes. Other corn, red, white, brown or purple, are in the spotlight in South American cuisine, including that of Peru, which is on the rise in food truck and fast food. These varieties are also available on www.boutique-peruvienne.com.
Corn is eaten in all its forms
It is used in flour, polenta, natural grains or grilled, soup, patties (Basque taloak), bihia (kind of bulgur), petals, popcorn and sweetened version. Homemade recipe, corn goes very well with chicken. His revival has even conquered the chiefs. Julien Duboué, former Top Chef candidate and owner of several restaurants, has made it the star ingredient of his new Parisian address: Corn'R. 100% organic corn made in South West that can be tasted in different ways: who is tempted by a "maizeottos"?
Corn'R, House of New Aquitaine, 21, rue des Pyramides, Paris 1 st , Monday to Friday from 11am to 3pm, corn-r.com
