Pear & Chocolate fondant
For 6-8 people
500g fresh pears, 220g dark chocolate 70%.
Peel and chop the pears. Place them in a saucepan and heat, covered, until they release their juices. Drain the juice from the pears. Melt the chocolate in a "bain marie" jar . Pour the melted chocolate over the pears and blend it until smooth and creamy. Pour into a silicone mold (that you have brushed before with sunflower oil) and refrigerate it for 4 hours. Carefully unmold by gently pulling the edges apart and cut into slices about 1 cm thick.
Serve with orange segments and grated chocolate.
Lemon Fudge
Serves 8 people
Cream 30 g of softened butter with 180 g of granulated sugar until the mixture resembles coarse sand.
Add 4 egg yolks to the sugar mixture, then add 50 g of flour and whisk until smooth. Zest two large organic lemons and add both the zest and juice. Stir in 250 ml of milk.
Whip the 4 egg whites until soft peaks form, then gently fold them into the mixture using a spatula.
Butter a baking dish and bake for 35 minutes at 170°C (340°F).
Finish with a drizzle of honey and a sprinkle of shredded coconut.
Note: This recipe also works with limes.
Coco Chia & Mango pudding
For 1 person (multiply accordingly):
Add one tablespoon of black chia seeds and two teaspoons of sugar to 100 ml of coconut milk.
Stir for 10 seconds every 5 minutes until a uniform consistency is achieved.
Blend 50 g of fresh, sweet mango into a purée and pour it over the chia pudding in a glass.
Let it rest in the fridge for one hour, then serve with a mint leaf as decoration.​
Eggplant Parmiggiana
Serve 8 people
Slice 6 eggplants into 1 cm slices, sprinkle with coarse salt, and let them drain for an hour. Dice 3 balls of mozzarella. In a saucepan, finely chop 1 onion and 1 garlic clove, add a drizzle of olive oil and 700g of crushed tomatoes, season with salt and pepper, and cook for 30 minutes over medium heat. Rinse the eggplants, dry them, and cook them in a pan with 250ml of olive oil on both sides. In a 30 x 22cm gratin dish, spread a layer of tomato sauce, then add the eggplants, a little more sauce, the diced mozzarella, grated parmesan, salt, and pepper. Repeat this process. Finish with tomato sauce, diced mozzarella and grated Parmesan cheese.
Bake for 1 hour and 10 minutes at 200°C (or longer if it's still releasing water).
Fried Cauliflower
Serves 6 people
Mix 1.5 cups of cornstarch, 1 cup of milk or sparkling water, and 1/2 cup of homemade breadcrumbs. Season with paprika, salt, and garlic powder.
Cut two cauliflowers into florets and coat them in the batter.
Fry in oil at 220°C until golden brown and still crispy.
Sauce: Heat together chili sauce, ketchup, sriracha (Thai chili sauce), and soy sauce.
To serve: Pour the sauce over the cauliflower, then garnish with cilantro and spring onions.
Option: Serve with tzatziki sauce and a few pieces of toasted bread, or on a bed of white rice (Korean style).
Celery and Fennel salad
Serves 4 people
Thinly slice two fennel bulbs. Finely chop one celery stalk with its leaves. Add 1 tablespoon of coarsely crushed roasted almonds and three dates, finely chopped.
Prepare the chermoula sauce: finely chop 1 bunch of flat-leaf parsley and 1 bunch of coriander. In a mortar, crush them with 1 teaspoon of paprika, 1 teaspoon of ground cumin, the juice of 1 large lemon, 1 garlic clove, salt, and pepper. Gradually add 3 tablespoons of olive oil in two stages, mixing well.
Combine everything and toss gently to coat.
Chocolate spread
Gently heat 100 g of chocolate (45% cocoa), 100 g of dark chocolate (70%), 100 g of milk, and 100 g of butter in a pan until the mixture becomes smooth and creamy.
In a separate bowl, whisk 60 g of egg yolks with 100 g of sugar until pale and creamy.
Pour the egg mixture into the chocolate cream and gently fold with a spatula until smooth and glossy.
Pour into glasses and refrigerate for 2 hours.
(Can also be frozen with a lid.)
Serve cold, spread on bread.
Rice Milk with Salty Caramel
Serves 6 people
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Use 200 g of Camargue round rice, 160 g of brown sugar, 1 L of whole milk, 50 cl of whipping cream, and 1 vanilla bean.
In a saucepan, combine the milk, cream, sugar, and rice. Split the vanilla bean lengthwise and scrape out the seeds, then add both the seeds and the pod to the mixture.
Bring to a boil over high heat, then reduce to low heat and simmer uncovered for 45 minutes, stirring occasionally.
Remove from the heat, transfer to a serving dish, and let cool. Keep refrigerated.
To serve: drizzle with salted caramel sauce (150 g sugar melted dry, 75 g butter, and 150 ml of 30% cream, finished with a pinch of fleur de sel).
Beetroot and Lentil salad
Serves 6 people
Peel 4 beetroots and cook them in water for 20 minutes, until tender. Let them cool, then cut into large, thin slices.
Cook one bowl of red lentils for 40 minutes, then drain and let cool.
Thinly slice one red onion. Dice one green apple into small cubes, and do the same with 4 dates. Combine everything in a large bowl.
To serve: toast 1 tablespoon of pumpkin seeds, drizzle with balsamic vinaigrette, and sprinkle with 1 tablespoon of chopped cilantro leaves (keeping a few whole leaves for decoration).
Extra: serve with feta cheese cut into small cubes.
Hummus
Soak the chickpeas overnight, bake for 10 minutes in the oven with baking soda, then boil for 50 minutes and let cool. Blend with lemon juice, garlic, cumin, and salt. Once blended, add some of the cooking water and continue blending for 2 minutes until light. Add the tahini and blend for 30 seconds. Serve by drizzling olive oil in the center and spooning a little hummus around it.
