Chef Lionel Giraud showcases Occitanie blueberries

Two-star chef Lionel Giraud, head of Maison Saint-Crescent in Narbonne, is highlighting the use of wild blueberries from the Occitanie region. Emphasizing a philosophy of local sourcing, Giraud exclusively uses berries harvested from the Montagne Noire, the Aude Pyrenees, or the Eastern Pyrenees to ensure regional authenticity.

To prepare the wild fruit, Giraud recommends washing them in vinegared water. Beyond traditional jams, he utilizes creative culinary techniques such as making pickles to add acidity or employing dry fermentation with salt and sugar to enhance the flavor profile.