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Mets de mèche-Cake-Pears-Cuisine

In our quest for a healthy, fulfilling life, there's one essential pillar: our food. Following the seasons of our region, establishing this vital link with nature, and when we can with local producers, is particularly gratifying. When we privilege these treasures of the earth, we embrace a caring approach to our bodies and the environment around us.

We can rejoice in this, and take a joyful, gourmet approach to the cooking that follows. 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 proportions. In this way, the vegetable component is enhanced and made to look its best, while sometimes including a little meat or fish for those who prefer it. In this way, we take a step towards a more respectful balance with animals, giving priority to small-scale, high-quality, local farming.

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, in particular that of her epicurean grandfather who, faced with health challenges, became primarily vegetarian. He was one of the pioneers in the development of organic food in France. This transformative experience opened his eyes to the link between cooking and health. At the same time, his grandmother cooked admirably, using ingredients that had already become fashionable.This path has left an invaluable legacy for subsequent 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 , France,to transmit her vision of gourmet, healthy and nourishing cuisine, in conjunction with local producers, throughworkshops, 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. Her cuisine is a bold blend of authenticity and world-traveling flavors, echoing her deep-rooted identity and her 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 ripeness and shelf life. They're fragile, so we usually buy them while they're still firm so as not to damage them, then in 2-3 days at room temperature they ripen and bring out all their flavors. A rather pretentious title! So why is this cake perfect? You never miss it, the texture is soft and moist. You can express your creativity with different flours and flavors, 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 according to the season. Not bad, eh?
Mets de mèche-Cake-Pears-Cuisine

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 of ripe pears. A good proportion of fruit. 
  • Optional spices: ginger or cardamom (or both) OR tonka bean (its taste is strong, so use very little). If you don't use spices, you can also add 1 tablespoon of hazelnut purée (unsweetened) or chocolate shavings. 


Use a round baking tin approximately 20 cm in diameter and 5 cm high; if you use a different tin or opt for a muffin version, adjust the baking time. A little height enhances the soft texture.


  • Preparation time: 20 minutes
  • Cooking time: 45 minutes


-Whisk the eggs with the honey/sugar until frothy.

-Add dry ingredients: flours, almond powder, baking powder, salt and spices.

-Then the oils (if butter or coconut oil, melt them first).

-Add the vegetable milk

-Finally, the fruit, peeled and cut into pieces. 

-The device may seem liquid, but it's all right!

-Pour into a baking tin with greaseproof paper or oil the tin. 

-Bake in a preheated oven at 180°C for 45 minutes. 

-Check with the tip of a knife, as they say! 


This cake tastes better the next day!

Pears-Gâteau-Cuisine-Mets de mèche

You too can share your recipes, cooking tips and good addresses with us! Visit the "mets de mèche" discussion forum at La Mèche.

Forum - Mets de Mèche

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