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Saint-Étienne edition 🇫🇷: Difference between revisions
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“[[Le Tissé chaud|Le Tissé chaud]]” was thought as the resilient version of a local dish “Le pâté chaud”. The traditional version indeed called on the use of liver, eggs, dairy, olives and tomato, which may be very dear to the residents of the region but questionable in terms of sustainability in the spring. | “[[Le Tissé chaud|Le Tissé chaud]]” was thought as the resilient version of a local dish “Le pâté chaud”<ref>The “Pâté chaud” traditionally consists of “quenelles” (poached choux pastry often mixed with fish puree) served with a creamy tomato sauce, to which can be added olives and mushrooms, usually accompanying a liver cake (with a flan like texture)</ref>. The traditional version indeed called on the use of liver, eggs, dairy, olives and tomato, which may be very dear to the residents of the region but questionable in terms of sustainability in the spring. | ||
The collective thus decided to work on a spring version of the dish which would take into account: the season, the local producers and the cultural landscape. | The collective thus decided to work on a spring version of the dish which would take into account: the season, the local producers and the cultural landscape. | ||
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Third, by using a title which does not reference any specific ingredient (a soup, a brick), the dish could become the vessel of many products — products which could be swapped, following the seasons and the right evolution of the region’s agriculture. | Third, by using a title which does not reference any specific ingredient (a soup, a brick), the dish could become the vessel of many products — products which could be swapped, following the seasons and the right evolution of the region’s agriculture. | ||
If the Soupe en bricks was to become a fashionable dish, it could therefore contribute to this evolution.</i>” | If the Soupe en bricks was to become a fashionable dish, it could therefore contribute to this evolution.</i>” | ||
== Notes == | |||