traditional cuisine Tarn full
of flat Safran to illustrate
the past safranier the
Albigensians: melsat, tripe
with saffron, figs poêlées
saffron, snails with saffron,
brandade of cod ... but there
are many others. The
adventurers of the papilla
will not hesitate to make
tasty desserts and other
dishes to the aroma of both
subtle and so powerful that 3
to 5 per plate scars are
sufficient to sublimate a dish.
This is the heart of the
plateau Montredon in the Tarn
Yves and Eve Boismartel, have
established their safranière
and transforms their harvest
and saffron.
