Vegetarian feast on December 31? More than ever ! In his book Feast (Hachette Pratique/Human Humans, 2022), the author Victoire Loup, a gastronomic journalist with a background in Fooding, has brought together sixty recipes from chefs from all over France, with the festive meal as a common thread. If foie gras, oysters or poultry appear on the menus, vegetarian dishes are also available. Comforting and delicious, the pumpkin from Gabrielle Beck, the chef at Tintamarre, in Paris, is stuffed with freekeh (green wheat cereal), zaatar, raisins for the Levantine note, but also with local flavors with chestnuts and carrots . Terrienne, the Périgord truffle which spreads the crispy sandwiches of Caroline Rostang, from the restaurant Le Train bleu, in Paris, is also certainly so… Gourmet and cool at the same time, they can be enjoyed as an aperitif or as a finger food luxury, And “give this festive air where young and old alike feast on the “black diamond” while licking their fingers.” And after the land, Marseille, for dessert… With the brioche crown of kings garnished with sugar and candied fruits from Marseillais Manon Teisseire and Matthias Pavilla, from the Foodetoi bakery, in La Ciotat, all round and blond like a beautiful golden sun.
Caroline Rostang’s fresh truffle sandwiches
Preparation : 20 mins
Break : 2 days
Ingredients for 6 people
For the sandwiches
- 12 slices of sourdough country bread
- 180 g black truffle Tuber melanosporum
- Salted butter
Support
- 200 g arugula (or curly)
- Truffle pieces
- Dijon Mustard
- Sherry vinegar
- Port
- Olive oil
The preparation
Cut the truffles into 2 to 3 mm slices. Generously spread six slices of bread with salted butter, then place the truffle strips (around 30 g per slice). Close the sandwiches with the remaining slices of bread, wrap them in cling film and store them in the refrigerator for at least two days.
Prepare a truffle vinaigrette using the desired amount of sherry vinegar, port, olive oil and Dijon mustard. Garnish with a few pieces of truffle. Place a rack near the top of the oven, turn on the grill and let it preheat for 10 minutes. Remove the cling film from the sandwiches and place them under the grill for 3 to 4 minutes on each side. Serve them hot, accompanied by a salad with truffle vinaigrette.
Gabrielle Beck’s stuffed pumpkin
Preparation : 45 mins
Ingredients for 4 persons
The joke
- 160g freekeh
- 2 carrots
- 5 cooked chestnuts
- 1 onion
- 1 clove of garlic
- 2 tbsp. tablespoon of pumpkin seeds
- 2 tbsp. tablespoons of raisins
- 1 tbsp. zaatar soup
- Salt and pepper from the mill
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