Darégal

Description:

Shallots take the name from the region they originate from, Ascalon on the Palestinian coast.
Shallots did not appear in France until the Middle Ages.

In France there are two types of shallots:
- Bretagne shallots, the Jersey type: harvested the whole year, it is produced in Bretagne and in the Loire Valley.
- grey shallot: tight, oval and oval shape, its pulp is violet. Produced in the south of France, it is harvested from July to February.

Shallot is the main ingredient of  beurre blanc (sauce made of butter, vinegar and shallots) and of  béarnaise sauce.

The bulbs are used cooked or raw.
Raw, to add taste to salads and crudités.
Cooked, are used for the preparation of sauces, courts-bouillons, or as a side dish for meat dishes.