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 to pass on his vision of gourmet, healthy and nourishing cuisine, with links 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.
Autumn is slow in setting in, but the first pears are here. Producers present them according to their maturity and shelf life. They are fragile and are usually bought while still firm, so as not to damage them, then in 2-3 days at room temperature they ripen and exalt all their flavors. The title is a bit pretentious! So why is this cake perfect? You never miss it, the texture is soft and moist. You can express your creativity with a variety of flours and flavours, of which here are a few suggestions. For greater digestibility and lightness, I recommend gluten-free, lactose-free and refined-sugar-free, which will make it just as tasty. These combinations also work with apples, and can be adapted to other fruits depending on the season. Not bad, eh?
Ingredients for 6 people
- 100g rice flour (or 70g rice / 30g buckwheat or chestnut flour)
- 50g almond powder (if you grind it yourself, leave a few larger pieces – it’s crunchy!)
- 1 heaped teaspoon baking powder and 1 pinch baking soda
- 1 good pinch of fleur de sel
- 3 eggs (if small, otherwise 2 will suffice)
- 70g fat (I mix olive oil and neutral coconut oil, or butter and olive oil, or olive oil, coconut oil and white almond purée (1/3 each))
- 80g acacia honey (or maple syrup or wholegrain sugar) or a little of each
- 15 cl cooking almond (or almond milk, or soy)
- 250-300g ripe pears. There is a good proportion of fruit.
- Spice option : ginger or cardamom (or both) OR tonka bean (its taste is powerful, so use very little). If you’re not using spices, you can also add 1 tbsp hazelnut purée (unsweetened) or chocolate shavings.
