Fêtes Végétales

For you, Christmas rhymes with foie gras, caviar, smoked salmon, and other food of all kinds? If you want to change your habits and try out 100% vegan holiday meals, this book is made for you! The dazzling naturopath and chef Angèle Ferreux-Maeght has teamed up with the talented Alain Ducasse, as well as Romain Mader, chef of the starred restaurant at Plaza Athénée, and offers 100Ù vegetal book around festive recipes.
For Christmas, we can for example try the vegetable caviar, followed by a black truffle cauliflower, and end with a Christmas pavlova and orange blossom ice cream.

I take this opportunity to share a seasonal recipe from this beautiful book of 164 pages:

The Ingredients
– 6 small pumpkins to choose from (jack-be-little, baby pumpkins, olive squash, etc.)
– 1 drizzle of olive oil
– Salt and pepper
– 3 artichokes
– 200g ceps mushrooms
– 1 bunch of parsley
– 2 cloves garlic
– 100g walnut
– 200g cooked chestnuts
– 200g onions

The Recipe

  1. Preheat the oven to 170° C (T6). Cut the top of the squash, then empty them. Pour a splash of olive oil into each. Add a pinch of salt and pepper, and bake for 15 minutes.
  2. Steam the artichokes for 30 minutes. Then remove the leaves and hay. Keep only the hearts.
  3. Chop the onions. Wash and cut the ceps in brunoise. Finely chop the parsley and garlic.
  4. Crush the nuts roughly, crumble the chestnuts and cut the hearts of artichokes in brunoise.
  5. Fry the onions in olive oil for about 10 minutes over low heat. Once they are tender, add the brunoise of mushrooms, then chopped garlic and parsley. Cook for 5 minutes over very high heat and dispose into a bowl.
  6. Add the artichokes, crumbled chestnuts and walnuts. Correct the seasoning if necessary.
  7. Garnish the stuffing squash and bake in the oven at 180°C (T6) 10 min before serving.

Fêtes Végétales
Ducasse Edition out on the 18 October 2018
Authors: Angèle Ferreux-Maeght, Alain Ducasse & Romain Meder
Photograph: Aurélie Miquel
Available in libraries for 35€


Roasted eggplants, black garlic sauce

The Ingredients

– 2 cloves black garlic
– 3 tablespoons yoghurt
– olive oil
– 1/2 yellow lemon
– 1 cc black paste sesame
– 1 large eggplant

The Recipe

  1. Cook the aubergine wrapped in foil, in your oven at 210 ° for about 30 minutes.
  2. Take it out of the oven, remove the aluminum paper and cut it in half lengthwise, and incise in diagonals.
  3. Add salt, pepper, sprinkle with olive oil and spices (sumac, pepper, oregano,…).
  4. Bake again for about 15 minutes until it is soft and golden.
  5. For the sauce, mix the black garlic without the skin with the yoghurt, the lemon juice, a drizzle of olive oil, and the black sesame.

Callebaut creates a pink chocolate

Callebaut, a Belgian chocolate brand, has just created a pink chocolate. You will probably think it is filled with artificial colors… well no, this chocolate is 100% natural! It is the result of a meticulous selection of “ruby” cocoa beans and Barry Callebaut know-how. This ruby chocolate has a pink color and a fruity taste with fresh and tangy notes, and its flavors and color are obtained without any added aroma or coloring.


© Cristian Trochez

Launched almost a year ago in Asia and at the beginning of the year in Belgium, its official launch for artisan chocolatiers and pastry chefs will take place in Paris during the Salon du Chocolat.

Eggplant balls (Polpette di melanzane)

These meltingly soft vegetarian balls are inspired by the recipe from chef Giuseppe Giovanni Di Martino of the restaurant Cappero Rosso in Pizzo Calabro.

Ingredients for 4 persons

  • 2 eggplants
  • 1 egg
  • a handful of black olives (pitted)
  • 15 capers
  • 1 clove of garlic
  • some fresh parsley
  • 1 tablespoon cumin powder
  • 20 grams of grated pecorino
  • 50 grams of bread crumbs
  • a dozen pine nuts

The Recipe

  1. Preheat your oven at 200°C. Wash the eggplants, cut the ends. Bake for about 30 minutes, turning them halfway through cooking. Check that they are well cooked with a knife.
  2. Take them out of the oven, let them cool. Remove the skin and take out the flesh in a salad bowl.
  3. Place the chopped garlic, parsley, capers, olives into the bowl. Add the pecorino, cumin and coarsely cut pine nuts, as well as a large pinch of salt and pepper. Mix everything with a fork.
  4. In a bowl, beat the egg with a pinch of salt. Form small balls with the eggplant. Dip them in the egg and then in the bread crumbs.
  5. In a pan, heat some olive oil and fry them for a few minutes on each side until they are golden brown. You can enjoy them with some arugula salad, or a homemade tomato sauce!


My friends Thomas and Arthur (after working at the delicious Zébulon and Pirouette) opened this little gem just a few months ago, in my favorite neighborhood, I of course named the… 11th! They spent months discovering amazing natural wines that they serve in this bright and warm space.

In the (small) kitchen, the talented Finnish chef Marlo Snellman (ex Frenchie and Verjus), serves us perfect and daring dishes. The entrées already conquered me: a melting calf liver and celery remoulade with punchy zest of lemon, or this smoked mackerel with crisp hazelnuts. Audacious, the poultry is very pink, and plays on its bed of cabbage and kale, perfectly seasoned.

The lunch menu at 17 € is unbeatable, I could eat there every day!

Lunch: formulas 17€ (starter-main) or 22€ (starter-main-dessert)
Evening: 32-46 €
Saturday evening: wine bar

5 rue Guillaume Bertrand
75011 – Paris
Tel. : +33(0)1 73 79 87 90

Open from Monday until Friday for lunch and dinner / Saturday night only

Ginger and combawa lemonade

The Ingredients
– 1 large piece of ginger (at least 4 cm)
– 2 tablespoons of sugar or honey
– 2 combawas (or limes if you can’t find it)
– 1 lemon
– 2 cloves

The Recipe
1. In a saucepan, boil at medium heat the grated ginger in 1.5L of water, with the cloves and sugar.
2. Add the zests and juice from the combawas.
3. After 30 minutes, add the lemon juice, let it cool and store in the fridge after filtering the juice.