Recipe: Pea and Radish Tartine

by olivia hoffman

The return of bright, colorful days makes us want to rediscover the pleasures of the season’s bounty of fresh, new vegetables. Young carrots, crunchy radishes, melting peas and new potatoes are whispering suggestions in our ears for delectable gourmet recipes.

Straight from the garden to the dining table, our friend, chef and photographer, Franck Schmitt gave us 5 delicious ways to pull together spring vegetables in our May/June 2023 issue of the magazine. We are pleased to offer you one of his recipes for a fresh and simple tartine – perfect for an appetizer or light dinner al fresco* in the garden.

*We also feature a guide on how to dine outside like the French in the May/June 2023 edition which you don’t want to miss!


In order to see all of the vegetable garden-based recipes, you’ll have to subscribe to the magazine. If you have the magazine, you’ll find the collection starting on page 73. If you haven’t subscribed yet, see below a taste of what you’re missing… Bon appétit!

Photos & recipes by Franck Schmitt

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