{"id":62878,"date":"2024-06-21T10:41:49","date_gmt":"2024-06-21T09:41:49","guid":{"rendered":"https:\/\/www.estournel.com\/hot-ones\/"},"modified":"2024-06-26T14:59:52","modified_gmt":"2024-06-26T13:59:52","slug":"hot-ones","status":"publish","type":"post","link":"https:\/\/www.estournel.com\/en\/home\/cos-chronicle\/hot-ones\/","title":{"rendered":"Hot Ones"},"content":{"rendered":"

[vc_row equal_height=”yes” content_placement=”middle” css_animation=”fadeInDown”][vc_column width=”1\/2″][vc_single_image image=”62855″ img_size=”700×650″ add_caption=”yes” css=”.vc_custom_1718963059132{padding-top: 20px !important;}”][\/vc_column][vc_column width=”1\/2″][vc_custom_heading text=”How did you end up becoming a market gardener?” font_container=”tag:h5|font_size:16|text_align:left” use_theme_fonts=”yes” el_class=”pink-color”][vc_column_text el_class=”custom-intro”]I started my business ten years ago. I was looking to work with heirloom plants and true-to-type seeds to reveal the breadth of nature and vegetable varieties. My approach is based on cultivating diversity: for example I currently grow some fifty varieties of cherry tomatoes, many varieties of eggplants and tomatillos and about eighty varieties of chili peppers. I also practice selective breeding.[\/vc_column_text][vc_custom_heading text=”What fed this burning desire to grow chili peppers?” font_container=”tag:h5|font_size:16|text_align:left” use_theme_fonts=”yes” el_class=”pink-color”][vc_column_text]I pursue diversified market gardening but my reputation is indeed built on my chili peppers. My initial offering included barely ten varieties, but as word of mouth spread and I received a growing number of requests from chefs, I began growing a wider range. Chili peppers are a bit like tomatoes; there are more than ten thousand known varieties, with an extraordinary diversity of shapes, sizes, colors and flavors. They are an entire world to explore![\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”fadeInDown”][vc_column][vc_custom_heading text=”How do you view chefs\u2019 growing interest in chili peppers?” font_container=”tag:h5|font_size:16|text_align:left” use_theme_fonts=”yes” el_class=”pink-color”][vc_column_text]Ten years ago, French restaurateurs were generally happy using Espelette chili pepper. As international cuisines became more and more popular, especially Mexican cuisine in recent years, people have become increasingly enthusiastic about chili peppers. Today it is a global phenomenon, both in fine dining and popular culture.[\/vc_column_text][vc_custom_heading text=”You grow your chili peppers in Ni\u00e8vre; what is the impact of terroir?” font_container=”tag:h5|font_size:16|text_align:left” use_theme_fonts=”yes” el_class=”pink-color”][vc_column_text]Studies have shown that terroir does not impact the spiciness of chili peppers. In terms of flavor, I recommend choosing chili peppers grown in organic soil if you want vegetables with character. Chili peppers are, however, sensitive to the climatic dimension of terroir: they are not suited to too-cold temperatures. Fine Indian summers allow me to extend the chili pepper season to October, or even November.[\/vc_column_text][\/vc_column][\/vc_row][vc_row content_placement=”middle”][vc_column][vc_single_image image=”62870″ img_size=”880×516″ alignment=”center”][\/vc_column][\/vc_row][vc_row css_animation=”fadeInDown”][vc_column][vc_custom_heading text=”Are we right to often associate chili peppers with spiciness?” font_container=”tag:h5|font_size:16|text_align:left” use_theme_fonts=”yes” el_class=”pink-color”][vc_column_text]It really depends on the variety in question. Chili peppers begin like vegetables and finish like spices. A bell pepper is a chili pepper. It is a sweet pepper that we use like a vegetable, in contrast to a very strong chili pepper, like the Carolina Ripper. My specialty is the biquihno, a small Brazilian pepper in the shape of a bird\u2019s beak that can be eaten raw because it is mild or moderately spicy. I grow several color variations. It looks great in food and is perfect for the fine dining establishments with which I work![\/vc_column_text][vc_custom_heading text=”Do you think an opulent, sophisticated wine like Cos d\u2019Estournel can be paired with chili peppers?” font_container=”tag:h5|font_size:16|text_align:left” use_theme_fonts=”yes” el_class=”pink-color”][vc_column_text]Absolutely! It is a question of finding the right amount and balance. Chefs are careful not to overpower their dishes with chili pepper. It is the same for wine, so that the taste of chili pepper does not mask the aromas.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

Pierre Gayet, a passionate market gardener based in the Ni\u00e8vre department, is spicing things up in the fine dining world. \t<\/p>\n","protected":false},"author":160,"featured_media":62875,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[132,140],"tags":[],"class_list":["post-62878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regards-dailleurs","category-article"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t