Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Clamart along with all the Clamart containing recipes presented on this site, with 0 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Clamart recipes added to this site.

These recipes, all contain Clamart as a major wild food ingredient.

Clamart is a garnish of artichoke hearts filled with buttered petits pois (this can either be a purée of peas or whole buttered peas). The left hand image here shows artichokes à la clamart.

A garnish à la Clamart refers to a garnish of either whole or puréed peas. This refers to the city of Clamart in the Hauts-de-Seine region of France which is famous for its pea crop. Examples would be poached eggs Clamart, puff pastry Clamart. You also get crabs à la Clamart (served on a bed of pea purée).

In modern French cookery it more commonly refers to a garnish of mangetout (snowpeas) and petits pois, so that scrambled eggs clamart means scrambled eggs cooked with petits pois and garnished with halved mangetout. The right hand image shown here is of scrambled eggs à la Clamart.