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.
I remember my family’s stuffed zucchinis, which contained a little meat, but mostly a lot of herbs, vegetables and a little grain. They were very aromatic. I love the idea of meat as a condiment, and this dish is the perfect illustration. I don’t have a precise recipe, I just make it evolve each year with a gourmet objective. You can have fun stuffing small round zucchinis or THE big forgotten zucchini from the garden for a sharing dish.
So I thought I’d pass on a recipe with several options, mostly to inspire you and revisit your stuffed zucchini.
Ingredients for 4 people
FARCE – The common base :
- 4 round green or yellow zucchinis or 1 large zucchini
- 1 garlic clove
- 1 shallot or 1 small onion
- 1 bunch flat-leaf parsley
- Savory, thyme, oregano (and/or)
- 1 lemon for the zest
- Espelette pepper
- Fleur de sel
- 2 anchovies (optional)
- About fifteen capers
- 2-3 slices of a good stale sourdough bread if possible (for a gluten-free option, rice will do, but the texture of the bread really adds a gourmet texture).
- Any leftover summer vegetables are also welcome.
