Marc Veyrat’s country picnic

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MORNING LIST

The Savoyard must be proud of his new move. He, the irreducible defender of the peasant world, sets up his stoves in Paris, recreating an “old-fashioned” village restaurant, punctuated with logs and trinkets found at Emmaüs, in the heart of the convention center! In this new establishment, called “Rural”, he offers family and gourmet cuisine that can be found in these recipes, ideal for a picnic.

Bergerette salad

For 6 persons

Preparation: 30 minutes

Ingredients :

  • 200 gr of green lentils
  • 100 gr of red quinoa
  • 100 gr of white quinoa
  • A nice handful of pomegranate seeds
  • Sheep bush
  • 1 Granny Smith apple
  • Nuts oil
  • The juice of a lemon
  • Half a bunch of lovage
  • A few arugula leaves
  • A few mint leaves
  • Fine salt
  • Freshly ground black pepper
  • A little bit of sugar

For the granola

  • Linseed
  • Pumpkin seeds
  • Oatmeal
  • White raisin
  • Agave syrup

Make the granola: put on a baking sheet with baking paper, the flax seeds, the oatmeal, the squash seeds and the agave syrup. Roast them in the oven at 180 ° C for 5 minutes then leave to cool and add the raisins. To book.

For the Bergerette salad: cook the green lentils, red quinoa and white quinoa then cool them in cold water. Stir in the Granny Smith apple cut into brunoise, pomegranate seeds, mint and chopped lovage. Whisk the sheep’s bush with the lemon juice and hazelnut oil to make it more supple, then incorporate it into the rest of the preparation, stirring gently. Season the salad with a little salt, freshly ground black pepper and a pinch of sugar.

Finish with a few arugula leaves and a few fresh pomegranate seeds on top, and add the granola.

Trout rillette

For 6 persons

Preparation: 20 minutes

Ingredients :

  • A beautiful pink trout (about 400 gr)
  • 50 gr of Philadelphia or Saint-Morêt
  • 8 cl of liquid cream
  • Zest of a lime
  • Zest of an orange
  • Juice of two yellow lemons
  • 1 lemon
  • 1/3 bunch of lovage
  • A pinch of Espelette pepper
  • Salt and pepper

Steam the trout and let it cool. With a fork in a salad bowl, crumble the trout, add all the ingredients and mix well. Reserve in the fridge. Finally, cut the lemon into cubes and add them on top.

Enjoy with a good country bread.

Praline tart

For 16 parts

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