Spring tartine

Spring tartine

by | Jan 16, 2026 | Recipes

Spring tartine

Chef Alexandra Beauvais shares her recipe for a springtime tartine. 🌸 Colorful and flavorful, it's a beautiful representation of spring!

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1 hour

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Recipe for 4 people

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Entry

🌸 Ingredients:

✔️ 1 buckwheat bread

✔️ 200 g fresh goat or sheep cheese

✔️ 300 g broad beans

✔️ 10 radishes

✔️ Mint leaves

✔️ Sprouts (radish or other)

✔️ Flowers (borage, daisies, etc.)

✔️ Olive oil

✔️ Coarse gray salt

✔️ Fleur de sel

✔️ Freshly ground pepper

👨‍🍳 Preparation:

  1. Cook the beans for 5 minutes in boiling water seasoned with coarse salt. Once cooked, plunge them into very cold water. Leave to cool completely.
  2. In a salad bowl, mix the cream cheese with the chopped white onion, a little olive oil, salt, and pepper.
  3. Wash the sprouts and mint. Chop the mint.
  4. On a plate, lightly crush the beans, drizzle with a little olive oil and add the mint before mixing.
  5. Cut slices of bread, spread with the cheese mixture, then top with the minted broad beans and finish with radishes, sprouts, and flowers.
  6. Season with salt and pepper if necessary.

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Peach smoothie bowl

Peach smoothie bowl

by | Jan 16, 2026 | FODMAP recipes, Recipes

Peach smoothie bowl

What could be better than starting the day with a fresh breakfast? ☕​ Discover our peach smoothie bowl recipe!

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15 min

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Recipe for 2 people

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Dessert

🥧 Ingredients:

✔️ 3 peaches
✔️ 150g Greek yogurt
✔️ 25g oat flakes
✔️ 1 teaspoon agave syrup
✔️ A few coconut shavings

👨‍🍳 Preparation:

  1. Add the oat flakes and agave syrup to a frying pan. Cook over medium heat for about 5 minutes until golden brown.
  2. Wash the peaches and cut them into pieces.
  3. Blend the peach pieces with the Greek yogurt using a blender. The mixture should be smooth and homogeneous.
  4. Pour the mixture into 2 bowls.
  5. Top with the peach slices, oat flakes, and coconut shavings.

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Rustic apricot and almond tart

Rustic apricot and almond tart

by | Jan 16, 2026 | Recipes

Rustic apricot and almond tart

Discover the flavors of summer with this rustic apricot and almond tart!

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1 hour

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Recipe for 6 people

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Dessert

🥧 Ingredients:

✔️ 10 apricots

✔️ 250 g flour

✔️ 125 g butter

✔️ 90 g brown sugar

✔️ 50 g ground almonds

✔️ Lemon juice

✔️ Slivered almonds

✔️ Optional: cinnamon

👨‍🍳 Preparation:

Preparation of the shortcrust pastry 

  1. Mix the flour and 40 g brown sugar in a bowl.
  2. Add the butter, cut into pieces, and mix well into the mixture.
  3. Gradually add 120 ml of cold water.
  4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Roll out the dough into a circle, place it on parchment paper, and set aside while you prepare the rest of the recipe.

Preparation of the filling 

  1. Preheat the oven to 180°C.
  2. Wash the apricots and cut them into quarters.
  3. In a bowl, mix the ground almonds with 50 g brown sugar and the lemon juice.
  4. Remove the dough from the refrigerator.
  5. Spread the mixture over the dough, leaving about 3 cm around the edges.
  6. Arrange the apricots on top.
  7. Fold the edges of the dough over the apricots.
  8. Sprinkle the tart with almonds and cinnamon if desired.
  9. Bake for 40-45 minutes.

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Zucchini terrine with seaweed vinaigrette

Zucchini terrine with seaweed vinaigrette

by | Jan 16, 2026 | Recipes

Zucchini terrine with seaweed vinaigrette

Chef Alexandra Beauvais shares her recipe for zucchini terrine with seaweed sauce.

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1 hour

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Recipe for 4 people

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Entrée

🥒 Ingredients:

✔️ 800 g zucchini 

✔️ 1 onion 

✔️ A few sprigs of chives

✔️ 6 eggs

✔️ 200 g heavy cream (or plant-based substitute)

✔️ 1 heaped tablespoon potato starch 

✔️ 1 generous pinch of nutmeg

✔️ ½ tsp. spices (such as curry)

✔️ 1 level tablespoon of flaked seaweed

✔️ 5 tbsp olive oil

✔️ 2 tbsp cider vinegar

✔️ 1 tsp seaweed mustard

✔️ Fleur de sel

✔️ Freshly ground pepper

👨‍🍳 Preparation:

  1. Line the inside of a cake pan with parchment paper.
  2. Preheat the oven to 150°C (gas mark 5).
  3. Wash the zucchini thoroughly.
  4. Peel and finely chop the onion.
  5. Grate the zucchini.
  6. Chop the chives.
  7. Pour a drizzle of olive oil into a frying pan, add the zucchini, and cook over low heat for 2 minutes.
  8. Break the eggs into a bowl and beat them into an omelet.
  9. Mix the cornstarch with a little crème fraîche and a dash of water.  
  10. Pour over the eggs. Add the rest of the cream, chives, curry powder, nutmeg, and season with fleur de sel and pepper.
  11. Mix well and add the zucchini. Pour into the cake pan, spreading the zucchini evenly.
  12. Heat water for the bain-marie.
  13. Place the baking tray in the oven, place the terrine on top, then pour the hot water into the bottom of the baking tray. Bake for 40 to 45 minutes.
  14. Remove from the oven, leave to rest and chill.
  15. Serve with the seaweed vinaigrette.

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Salmon with sorrel

Salmon with sorrel

by | Jan 16, 2026 | Recipes

Salmon with sorrel

Discover the benefits of sorrel with this recipe for salmon steak with sauce.

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35 minutes

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Recipe for 4 people

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Dish

🥧 Ingredients:

✔️ 320 g sorrel

✔️ 4 salmon steaks

✔️ 40 g butter

✔️ 15 cl soy cream

✔️ 4 tablespoons dry white wine

✔️ 2 shallots

✔️ 2 tablespoons oil

✔️ Salt

✔️ Pepper

👨‍🍳 Preparation:

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