Many dishes can be seasoned with dried absinthe leaves: meats and stuffings, fish, oysters, escargot, omelets and cheeses. Daniel Gélin states in 'Point de Vue, Images du Monde': "The taste of fresh leaves is too bitter to add to cooking juices. But, with it one can obtain very original scents when slow cooking certain meats: pork belly, shoulder of mouton, wild duck". A native of Pontarlier has affirmed that a dash of absinthe leaves added to lamb is as "the fierce marrying harmoniously with the gentle". In Catalonia, paellas are sometimes spiced with wormwood.
Hugues Droz (seen above - left), the youngest French chef ever awarded a Michelin star and owner/chef of the hotel and restaurant Le France in Villers-le-Lac in the French Jura region, concurs that one can use absinthe leaves for "adding perfume to stuffings". He is putting the final touches on a plate of escargots topped with Jade absinthe-infused sauce. The scene above took place in the kitchen of l'Absinthe, a charming restaurant owned by his brother Nicolas Droz, and located a short boat-ride down the Doubs River from Hugues' establishment. Assisting is none other than Kevin Brauch, Fine Living Channel's host of 'The Thirsty Traveler' filming the absinthe episode 'The Green Fairy,' which has been continuously aired since its release in mid-November 2004.
See our News and Reviews section.Information on The Thirsty Traveler absinthe episode "The Green Fairy"