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.
Eggplant, Green bean, Pepper, Nut…
The transition to autumn has begun, and perhaps you’re in the mood for rounder, sweeter flavors, leaving behind the freshness of cucumbers, tomatoes, melons and watermelons.
This dish is made from mashed eggplant blended with tahini, which gives it a denser texture, and miso, whose flavor adds a unique aromatic complexity. And if you don’t have miso or tahini, or only one of them, don’t be afraid to cook! That’ll be good too.
Then add steamed, slightly firm green beans seasoned with walnut oil and balsamic vinegar, roasted peppers and crushed walnuts.
I love these combinations, which combine the creaminess of eggplant, the consistency of green beans, the sweetness and mellowness of peppers, with the crunch of walnuts. The latter will be those of last season, or in a few moments the former, as if to round off the year.
Miso aside, I’m gradually discovering the world of miso and my taste buds are becoming more refined. I buy unpasteurized from a manufacturer in Burgundy. The flavors are very different from one production to another. They are also available in Switzerland, notably at Jardins de Chivrageon and Swiss Miso. It’s well worth the effort to make it unpasteurized for its taste and virtues. It’s not unusual for me to make myself a hot drink with breakfast! Do your research and you’re sure to become a miso addict.
Ingredients for 6 people
(or less and you’ll have good leftovers!)
-
2 large eggplants
- 200-300g green beans, as desired
- 3 large peppers (yellow, orange or red)
- A dozen Grenoble walnuts (very local)
- Olive oil
- Walnut oil
- Balsamic vinegar
- Tahini (sesame purée, here white)
- Blond miso
- Salt (depending on the salt content of the miso)
- Purple shiso or basil option
Aparté green beans: take advantage of the peak season, from July to the end of October, then look forward to their return the following year. These real garden beans come in different sizes, sometimes purple or pale yellow (butter beans). These non-uniform beans are reassuring! Out of season and especially in restaurants, they are all calibrated and mostly come from Kenya. No comment.
