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Four at the Table: a Pascal Menu in Berrichonne Fashion

Summary by TF1 INFO
Our Four at the table this Saturday will make you a paschal menu in Berrichonne fashion. The star food will undoubtedly be the egg. The Easter pâté is particularly rich, because it is traditionally tasted after Lent. We need 500 g of pastry to accompany it. The whole fresh cream is also essential. At the entrance, Julien Medard wants to work white asparagus. As a dessert, he makes a pavlova based on strawberries. (On my plate).

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TF1 INFOTF1 INFO
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Four at the Table: a Pascal Menu in Berrichonne Fashion

Our Four at the table this Saturday will make you a paschal menu in Berrichonne fashion. The star food will undoubtedly be the egg. The Easter pâté is particularly rich, because it is traditionally tasted after Lent. We need 500 g of pastry to accompany it. The whole fresh cream is also essential. At the entrance, Julien Medard wants to work white asparagus. As a dessert, he makes a pavlova based on strawberries. (On my plate).

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TF1 INFO broke the news in on Saturday, April 4, 2026.
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