Post from 1 May 2025
A summer delight with unrivalled benefits
Synonymous with the return of fine weather, the strawberry is a gourmet fruit that seduces with its freshness and sweetness.
Cultivated since ancient times and enjoyed the world over, it comes in many varieties and can be used in an infinite number of recipes, from desserts to savory dishes.
In addition to its irresistible taste, strawberries are packed with health benefits thanks to their high vitamin, antioxidant and fiber content.
Plain, in smoothies or in pastries, it’s a precious ally for a healthy, balanced diet.
The benefits of strawberries
A concentrate of antioxidants
Strawberries are one of the richest fruits in antioxidants, particularly flavonoids and anthocyanins, which give them their beautiful red color. These compounds protect the body against cellular aging and chronic disease, while strengthening the immune system.
Support for the heart
Thanks to their potassium and fiber content, strawberries help regulate blood pressure and reduce bad cholesterol (LDL) levels. Regular consumption can therefore help prevent cardiovascular disease.
A light, moisturizing fruit
Made up of 90% water, strawberries are the ideal fruit for hydrating while keeping the glycemic index low. It’s the ideal combination for people who want to watch their sugar intake.
A beauty ally
Rich in vitamin C, strawberries promote collagen production, helping to maintain firm, radiant skin. Its antioxidants also protect against the damaging effects of free radicals responsible for skin aging.
An aid to digestion
Rich in fiber, it promotes good intestinal transit and nourishes the good bacteria of the microbiota, contributing to healthier digestion.
One fruit, many varieties
Strawberries come in many varieties, each with its own distinct texture and flavour:
- Gariguette: fine and elongated, it is slightly acidic and very fragrant.
- Mara des bois: with its intense wild strawberry flavor, it is juicy and sweet.
- Charlotte: round and soft, it is particularly sweet and popular with children.
- Ciflorette: reddish-orange and very sweet, it is distinguished by its melting flesh.
Each variety has its own unique taste qualities, allowing you to explore different flavors according to your preferences and the seasons.
Demanding strawberry cultivation
Growing strawberries requires patience and know-how.
This delicate fruit requires rich, well-drained soil and optimum exposure to the sun.
Strawberry plants are generally planted in autumn or spring and need regular attention to avoid pests and diseases.
Depending on the variety, harvesting can take place from spring to early autumn.
Once harvested, strawberries are fragile and must be eaten quickly or stored in a cool place to preserve their freshness and aromas.
A star in the kitchen
Strawberries are a versatile ingredient that enhances both desserts and savoury dishes.
In France, they are an essential ingredient in recipes such as strawberry tart, strawberry fraisier and strawberry salad with mint.
In Italy, it is used to flavour tiramisus and granita, while in Japan, it is used in mochi and shortcakes.
It also goes wonderfully well with fresh cheeses, basil or balsamic vinegar for daring sweet and savoury combinations.
Langoustines with citrus fruits, broad beans and strawberries
Chief Marion Monnier
Preparation: 40 minutes Cooking time: 20 minutes
Ingredients:
Serves 4:
For strawberries
300g strawberries (flavoured but not very sweet)
100g water
75g rice vinegar
50g caster sugar
1 teaspoon fish sauce
For the langoustine marinade
16 peeled langoustines
1 lemon
1 orange
1 grapefruit
8 tablespoons olive oil
1 lime
Fleur de sel and ground pepper
3 tablespoons olive oil
For beans
200g shelled broad beans
2 tsp tarragon vinegar
For the decor
Spring flowers (optional)
Preparation:
Hull the strawberries and set aside 200g of the best strawberries in a salad bowl. Blend the remaining strawberries and season.
Bring the water, rice vinegar, sugar and fish sauce to the boil to make the sweet and sour sauce. Pour hot over hulled strawberries. Leave to cool.
Zest the various citrus fruits.
Slice the langoustines open slightly on the back, place on a platter and marinate with the zest mixture, olive oil and season with fleur de sel and pepper.
Marinate for at least four hours.
Make a vinaigrette with olive oil and tarragon vinegar and season the beans.
Arrange the langoustines, sweet and sour strawberries, broad beans and strawberry juice harmoniously. Garnish with herbs and flowers.
Red fruit pavlova, light pistachio cream
Chief Carl Marletti
Preparation time: 2 hours 50 minutesCooking time: 1 hour 40 minutes
Ingredients:
Serves 6:
For the lemon zest meringue
150 g egg whites (approx. 5 eggs)
300 g caster sugar
Lime zest from 2 lemons
80 g water
Mixer
Whisk
Grater
Maryse (silicone spatula)
Saucepan
Thermometer
Pockets and sockets
Greaseproof paper
Circles
For the pastry cream
330 g milk
70 g egg yolks (approx. 4 yolks)
85 g sugar
20 g cream powder
2 vanilla pods
200 g whipping cream
Saucepan
Whisk
Whisk
Spatulas
Cul de poule (metal bowl)
Cooling tray
For the Mascarpone and Pistachio light cream
150 g mascarpone
300 g crème fleurette
20 g sugar
50 g pistachio paste
Whisk
Whisk
Pouch and tip
Horn
For the berries and decoration
250 g strawberries
125 g raspberries
50 g blackberries
50 g blueberries
1 bunch fresh mint
Board and knives
Les crèmes en poche
Preparation:
Beat the egg whites until stiff.
Use the sugar and water to make a sugar mixture cooked to 118°C, then pour over the stiff whites. Add the lemon zest.
Line the circle with baking parchment.
Using a plain n°8 tip, pipe balls into a buttered circle and sprinkle lightly with powdered sugar.
Using the rest of the mixture, poach small balls on a separate baking tray, which will be used for the final decoration (baking time approx. 1h).
Bake in a fan oven at 110°C for 10 min and 90°C for approx. 1h30.
Bring the milk, half the sugar and split vanilla pods to the boil. Blanch the yolks with the remaining sugar, then add the cream powder and sifted flour.
Dissolve the yolk mixture in a little hot vanilla-infused milk. Pour the mixture into the saucepan and bring to the boil for 3 to 4 minutes. Pour the cooked custard into a bowl. Cover with cling film and cool quickly.
Once the custard has cooled, smooth it with a mixer. Whip the crème fleurette and fold into the crème pâtissière. Make a reservation.
Mix all ingredients in a mixer bowl until whipped. Using the horn, fill the pastry bag fitted with a Saint Honoré tip.
Prepare and detail the Pavlova fruits. Clean fresh mint.
Place the lemon meringue on a plate. Poach the light vanilla custard. Poach the pistachio mascarpone cream and decorate with freshly cut fruit and mint leaves. Finish with meringue balls if desired.
