Using a peeler, make carrot strips. Chop the mint and coriander. Roll the carrot strip around a small cushion of herbs and a small piece of parmesan, then secure with a wooden pick. And for the sauce? Mix 200 g of mascarpone with 1 tbsp. at s. lemon juice, 1 tbsp. at s. chopped chives, salt and pepper.
Mix a small bunch of basil with 2 tbsp. at s. of grated parmesan and 1 of olive oil. Or use a ready-made pesto… Mix it with St Môret type fresh cheese and spread on small slices of bread. Peel 300 g of fresh broad beans and cut about ten radishes into slices then place them on the bread. Add a little fleur de sel before serving.
Cut into small sticks of the same size 1 carrot, 1 zucchini and 1 small turnip, then marinate them for 1 hour in 2 tbsp. at s. soy sauce, 1 tbsp. at s. sesame oil and a hint of wasabi. Cut 6 beautiful strips of zucchini and roll each strip around a small bunch of julienned vegetables. Hold with a wooden pick. And for the sauce? Mix 3 tbsp. c. peanut butter, 1 tbsp. at s. of coconut milk, ginger and curry to our liking.
Cut very thin slices of raw beetroot, drizzle with olive oil, salt and pepper. Mix the St Môret type fresh cheese with 1 tbsp. at s. chopped chives, salt and pepper. Assemble the mille-feuille, alternating slices of beetroot and cream cheese. Thanks to the Traiteur du Marais www.traiteur-marais.com
