Vegetables and taste

A cuisine that combines the pleasure of eating with the preservation of life. Josselin Marie, a chef committed to sustainable cuisine, is revolutionizing our plates by giving vegetables center stage, even relegating animal proteins to the role of a mere side dish! In this book, he shares around a hundred everyday recipes, built around the main vegetables: spinach and goat cheese pie, Christmas poultry, eggplant cordon bleu, blanquette, vegetable nuggets, wild boar shepherd's pie, vegetarian barbecue, Breton far, rhubarb financier, blackcurrant mousse... From now on, you'll never be short of ideas for cooking delicious, generous, and crowd-pleasing recipes! A cuisine that combines the pleasure of eating with the preservation of life. Josselin Marie, a chef committed to sustainable cuisine, is revolutionizing our plates by giving vegetables center stage, even relegating animal proteins to the role of a mere side dish! In this book, he shares around a hundred everyday recipes, built around the main vegetables: spinach and goat cheese pie, Christmas poultry, eggplant cordon bleu, blanquette, vegetable nuggets, wild boar shepherd's pie, vegetable barbecue, Breton far, rhubarb financier, blackcurrant mousse... From now on, you will never lack ideas for cooking gourmet, generous and unifying recipes!