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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Partnership between Bio-Recherche and Nahibu

Partnership between Bio-Recherche and Nahibu

Jan

Bio-Recherche Laboratories specialize in researching and marketing high-value-added dietary supplements whose effectiveness has been proven by clinical studies, most of which justify prescription by doctors.

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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.

Download the FREE seasonal fruit and vegetable calendar.

Discover more healthy and balanced recipes.

Partnership between Bio-Recherche and Nahibu

Partnership between Bio-Recherche and Nahibu

Jan

Bio-Recherche Laboratories specialize in researching and marketing high-value-added dietary supplements whose effectiveness has been proven by clinical studies, most of which justify prescription by doctors.

Take control of your diet with Shido.

Learn
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