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.

Cultivation:
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.

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

Uses:
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.