The young couple also relies heavily on local vegetables to delight the taste buds. With organic, sustainable agriculture resulting in particular from the picking of Aragnon, their burgers are a hit, as are their large bowls and their homemade pastries. “Our cuisine demonstrates that plant-based foods can also be very tasty,” smiles the young chef.
Three years at Ducasse School
A concept perfectly mastered by Anel, who completed a three-year course in research and development at the Alain Ducasse school. It was there that he started making 100% plant-based pastries thanks to chefs such as Anna Plagen, Pierre Hermé’s right-hand man. Recipes also less sweet, enhanced by the flavors of fruit.
Fantine adds her touch of dietician and herbalist to the menu. It thus ensures the pep of Anel’s savory and sweet dishes. Passionate, both are also followers of wild picking. This unique touch that allows them to decorate their dishes with wild garlic, violets, blackberries…
And now in the evening
Their great success has prompted them to now open in the evening for the weekends, the opportunity to offer little by little a more bistronomic menu. To discover their cuisine: two options are possible. Or Tuesday, Wednesday and Thursday from 11:30 a.m. to 3 p.m., as well as Friday and Saturday from 11:30 a.m. to 9:30 p.m. at 10 rue de Foix. The restaurant menu is also available via the Delicity application, a fair delivery platform.
On the price side, the bowl of the moment is at 13.50 euros and the various burgers at 12.50 euros. Everything is accompanied by local beers from the Arrec brewery and wines from the Les 4 Pépins cellar. Without forgetting the very gourmet pastry desserts.
Jean-Philippe Gionnet
The vegetable cookie recipe
A – 225 g Sugar A – 60 g Deodorized (or not) melted coconut oil A – 40 g Deodorized (or not) sunflower oil A – 90 g applesauce without sugar B – 360 g Flour (T45, T55 or T65 ) B – 5 g Baking powder B – 5 g Fine salt C – 120 g Crushed dark chocolate Mix ingredients A together and ingredients B together in different containers Incorporate B into mixture A Mix until you have a homogeneous paste Crush your chocolate (C) and add it to your AB mixture Put your dough in the refrigerator for ten minutes Turn on your oven at 180°C With a tablespoon, form balls of about 80g, and flatten the dough a little on a plate Bake for about 15 minutes, or until the edges of the cookie are brown
