Cook Vegetables Straight from the Garden

So we could say, we're going to make a little onion fondue. With rhubarb. I'm going to get rid of this. Which visually... If I'm in the mood. Yes, so you create a lot of dishes with the colors. You associate the colors together. Yeah, I think it works pretty well. Yeah, it works pretty well. So, these are our little onions. Little onions that we're going to... We're going to let them cook quietly. Without aggression, always. So, rhubarb. It's beautiful. Is this the first one, or have you already had one? This is the last one. My gardens have changed my life as a chef. I admit, 15 years ago, I didn't have my gardens, but I still made mistakes that were rude. I had lost all notion of seasonality. Everything is a date. That's important. That's true. A little fondant. Butter. So, this is going to be for the rhubarb. Ah, yeah, okay. Do you have little chou-raves like that over there? Yeah, we call them collerabino. Oh, yeah? Yeah. We're going to add that to our onions. The red mullet, very fragile. Can you hear the ear? Yeah. You can feel it coming. And also here, you hear the fire. It's cooking so fast. It's going fast. It's... The colors of the rhubarb are beautiful. The little sugars, that's the best. Like the meat. Yeah. It's like when you cook meat, that's where all the flavor is. The same process. That's what I always say. I put all my know-how in the service of the vegetables. So, you see, Ludo, it's not bad. We're in beautiful colors. The colors are well balanced. Nature wrote it all. The most beautiful cookbook was written by nature. That's what's fabulous.