In our quest for a healthy and fulfilling life, there is one essential pillar: our diet. Following the seasons in our region, establishing this vital link with nature, and when possible with local producers, is particularly gratifying. When we give priority to these treasures of the earth, we embrace a caring approach to our bodies and the environment around us.
We can look forward to this, and the resulting cuisine, in a joyful, gourmet way. Plants bring an explosion of colors, flavors and textures to our meals, delighting our senses and awakening our culinary creativity. Eat with common sense, without dogma, by reversing the proportions. The plant component is then enhanced and made to look its best, while sometimes incorporating a little meat or fish for those who prefer it. We’re taking a step towards a more respectful balance with animals by favoring small, high-quality, local farms.
Cuisine is infinite, encouraging generosity and sharing, and bringing people together.
Alexia Beugnon was born with an innate passion for cooking and healthy food. She grew up in a family where the pursuit of natural flavors and nutrition were a priority. From an early age, Alexia was steeped in her family’s history, particularly that of her epicurean grandfather who, faced with health challenges, became primarily vegetarian. He was one of the pioneers in the development of organic farming in France. This transformative experience opened her eyes to the link between cooking and health. At the same time, her grandmother was an excellent cook, using ingredients that had already become fashionable. Chis journey has left a precious legacy for future generations.
Armed with boundless creativity and insatiable curiosity, Alexia has pursued her passion for cooking, drawing inspiration from her roots and travels to create her recipes. As a true culinary artist she sublimates fruits, vegetables, herbs, young shoots and flowers in a harmonious dance, keeping the essence of each food intact. In 2018 she founded “The Natural Cooking Project”in Annecy to transmit her vision of a gourmet, healthy and nourishing cuisine, linked to local producers, through workshops, private tables and consulting.
In her culinary inspiration workshops, Alexia emphasizes the use of organic, local and seasonal ingredients, punctuated by nuggets unearthed from her finds and encounters, creating dishes that awaken the senses. His cuisine is a daring blend of authenticity and world-traveling flavors, echoing his deep-rooted identity and his love for the pursuit of harmonious tastes and delicacy.
Every month Alexia shares with us a piece of her inspiration to nourish our hearts and stomachs with a seasonal recipe.
KOHLRABI – SMOKED TROUT – SEAWEED
I made this dish for the first time 5 years ago on December 31st. The delicate, sweet flavour of kohlrabi blends perfectly with smoked trout and seaweed. For vegetarians, it’s also good without the trout.
Ingredients for 4 people
-
2 colraves
- 1 c. tablespoon white almond purée
- Cooked almonds* (no added flavour or sugar)
- Olive oil
- Lemon (zest)
- Capers (optional)
- Pink berries
- Seaweed (fresh to be desalinated or dried to be rehydrated) dulse for example, or you can buy a ready-made seaweed tartar that will do the trick perfectly.
- White balsamic vinegar or rice vinegar
- Fleur de sel
- Smoked trout
-
1 c. tablespoon kasha – toasted buckwheat (optional)
*If you don’t have almond cooking, it’s better to use water and the white almond puree will be sufficient.
- Peel the colraves, cut them in 2, then cut 3-4 thin slices using a mandolin or a thin knife. You can julienne these thin slices at the last minute.
- Cut the rest of the colraves into 2 cm cubes (the shape doesn’t matter – they’ll be blended).
- Sweat for 5 min. in a casserole dish with olive oil, then add the cooked almonds to finish stewing. Add salt and pepper. Cook 15 min. (check with the tip of a knife, they should be tender).
- Rehydrate or rinse seaweed, depending on whether it’s dry or fresh.
- Seaweed condiment.
- Finely chop the seaweed and season with olive oil and vinegar.
- Blend the colraves with the almond purée.
- In a bowl or small soup plate, place the warm colave velouté, then add the seasoned seaweed, smoked trout pieces, finely sliced raw colave, lemon zest, pink berries and kasha.
This starter is delicious served warm.
