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.
Swiss chard tart, smoked tofu, Tomme de brebis cheese
I love chard, and I especially love making people love it! Their flavor is deep, sometimes a little earthy, like beet, which is in the same family: “beet-root”. As we enter the heart of autumn, the last of the summer vegetables are gone for good this time, but there are still chard plants, and apart from on the harshest days, they can be picked all winter long. Known for their famous gratin, which I don’t think everyone remembers fondly (and which I’ve never made), I’m turning them upside down. Chard goes well with smokiness, a hint of sweetness and acidity. Between the famous tourte niçoise aux blettes, which is a dessert, and a Lebanese soup made with lentils, potatoes, lemon and coriander…. It’s impossible to get bored with these majestic, broad-ribbed leaves! And if you come across any yellow, pink or red ones, we’re totally captivated.
Ingredients for a beautiful tart
Paste
- 210 g flour* : T80 wheat
- 70 g olive oil (or half butter / half olive oil)
- 4-5 g unrefined fine salt, oregano or thyme optional
- Water
*I like to mix several flours, so you can use about 1/4 of small spelt flour.
Generous garnish : there’s a nice quantity of chard !
- 1 bunch chard or 6 to 8 large ribs with leaves
- 1 carrot
- 1 shallot or 1 small onion
- 1 garlic clove
- 1 dash acacia honey or cane sugar
- 100 g smoked tofu
- Parsley, oregano, thyme (and/or)
- Olive oil
- Dried tomato and Espelette pepper option
- For the mixture: 2 to 3 eggs (depending on the size of the tart), 20/30 g ewe’s milk tomme or, failing that, a good Comté cheese, vegetable soya or oat milk or soya cooking milk.
