Hummus, goat cheese, yuzu from Normandy

It's a symphony of flavors that intertwine in this yuzu hummus. Chickpeas grown in Eure and yuzu from Calvados, two Norman raw materials for a perfect mix representative of our beautiful terroir, between tradition and agricultural innovation. The yuzu, like a soloist, brings its touch of acidity, a zest of freshness that illuminates the whole. Focus on the Norman partner producer for this recipe: Pascal Gérard, a former lawyer, is now an experienced and renowned yuzu producer in Normandy. It was in 2013 that he decided to embark on this unique crop by joining the market gardening adventure of his wife Annie on their farm in La Hoguette in Normandy. The success of his production was not long in coming. He quickly received orders from Michelin-starred chefs in Normandy. Using sustainable and eco-friendly methods, they root its golden citrus to expand its production and ensure a better yield. It alternates between greenhouse and open air under the spring sun of Normandy, waiting for the harvest of the precious fruits at the beginning of each autumn.