THYM DES CÉVENNES
Marie-Angèle Bigou grew up in the Cévennes. A land that she considers full of paradoxes: wild and benevolent, austere and magnificent, but above all charitable. This generous nature of chestnuts, blueberries, wild fruits, elderberries, dandelions or thyme has inspired Marie-Angèle to follow a professional path marked by cooking. A catering company in the world of entertainment, a table d'hôtes, books - including Cuisinons les bons sens - and more personal commitments to serve others - awareness workshops, transformation of the municipal canteen in his village - and finally a last activity, simply and naturally called Thyme sauvage des Cévennes. Sickle in one hand, pruning shears in the other, Marie-Angèle beats the Cévennes garrigues for a fortnight each year in May to pick thyme in bloom. The plants thus harvested are transformed into syrup, jelly, herbal teas or are simply dried to be sprinkled on grilled meat for example. The cook also makes a syrup and ginger jelly - from Peru - and a turmeric jelly - also purchased in South America. Finally, it offers dried wild bay leaves, to be drunk as an infusion.
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