Ciboulette ciselée

Chives are an aromatic plant from the Amaryllidaceae family. Its botanical name is Allium schoenoprasum. It is an easy perennial plant to grow. Under Charlemagne, it was widely grown on royal estates, and was cited in the "Capitulare de Villis vel curtis imperii" (a law which listed Charlemagne’s orders and recommendations to the governors of his estates). Although it is mainly the leaves which are used in cooking the flowers can also be used to decorate dishes, or can be preserved in vinegar, like gherkins. Recipe idea: “La cervelle de canut” – “Silk weaver’s brain” So where does this odd name come from? Legend has it that there’s a link between this recipe from Lyon and the Canut revolts in Lyon, which started with the July Monarchy. The name is a reminder of how the city’s Bourgeois society looked down on the silk weavers (the canuts) and their revolt which lasted 5 years. Other more recent research seems to indicate that it is more because the silk weavers were poor and couldn’t afford the lamb which is normally used for the dish. Ingredients for 4 people: 250 g fromage frais, 50 g cream cheese or crème fraiche, 1 shallot, 1 spring onion, 2 tablespoons chopped parsley, 2 tablespoons Terre Exotique chives, 1 garlic clove, 2 tablespoons olive oil, 1 tablespoon wine vinegar, 1 pinch salt, pepper - Peel the garlic pod, shallot, spring onion. Wash, dry and chop the parsley. - Put the drained fromage frais in a bowl. Add the crème fraiche (or cream cheese), and whisk thoroughly. - Add the olive oil, vinegar, salt, pepper, chopped parsley and Terre Exotique chives. - Place in the fridge for at least 1 hour before serving.