VIREVENT DE PROVENCE
Fruit and vegetables – Picking
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2024
Recommended
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2024
Dried chickpeas, jars of cooked chickpeas or in flour, this legume is at the center of Raphaëlle and Christian Jorgensen's operation. They grow and cook them in their workshop according to a Provencal recipe. Their specialty: poichichades with AOC Haute Provence olive oil. A delicious puree of these peas, hummus style, accompanied by sesame, lemon, garlic and spices. Raphaëlle and Christian's preparations can be found in many organic stores in the department (see website).
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