A real ode to plums (in this case to the Nun's Thigh variety) and its intense, sweet and juicy pulp.

A compote with sweet tones but the taste of carrots is strong. To be served with cow's milk cheeses, perhaps seasoned in hay, or with blue cheeses. Why not?! Also to fill some different breakfast or snack tarts than usual.

A base of celery, carrots and onions from the garden combined with freshly picked and processed tomatoes for a classic ready-made sauce, simply to be heated in a pan and seasoned with salt according to your taste.

The acidic aftertaste of this wonderful fruit of the forest makes it particularly versatile, good for breakfast on a slice of bread spread with butter but also to accompany cheeses and boiled meats.