Peas in a pod announce spring in France

04/25/2012 | New York Times (tiered subscription model), The

In France, it's the season for "petits pois" -- a green-pea hybrid developed in the 17th century for King Louis XIV. They are often served in a traditional way, swimming in butter and seasoned with pork belly. Other chefs pair peas with poached eggs or serve them right out of the pod. "You can be served caviar anywhere. New York, Hong Kong, London. For me, petits pois are my caviar," said Jean-André Charial, owner of L’Oustau de Baumaniere in Provence.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Purchasing Manager - Food and Beverage
The Culinary Institute of America - Greystone Campus
St. Helena, CA
General Manager
The Culinary Institute of America
San Antonio, TX
Assistant Restaurant Manager
The Culinary Institute of America
San Antonio, TX
Executive Chef - Shipboard
American Cruise Lines
Nationwide, SL_Nationwide
Sous Chef
Swarthmore College
Swarthmore, PA