QUINOA AND SHALLOT FROM ANJOU
The best products of French gastronomy
An episode from the series FRENCH DELICATESSEN
In the heart of Anjou, Jason and Maud Abbott are producing quinoa.
Thierry Chaillou cultivates the shallot, a bulbous plant that is very much part of this terroir.
These ingredients inspire Guy Martin to prepare baked shallots and quinoa risotto.