We start with Marie Laforet's Vegan foie gras-style vegetable terrine. Based on silken tofu and chestnuts, this melting "faux-gras" makes our taste buds moan. Between two sips of Champ', we then enjoy nibbling on Salted Christmas puff pastries and filled dates and prunes from the Vegetarian Recipes site. "Crouch!" »
" At table ! Once settled in, warm up with a sweet parsnip velouté with apple from Marie Laforest or a soft parsnip cream Crumble Cru style from Antigone XXI. For those who prefer a "solid" starter:we savor the original Salad of kale, pumpkin &hazelnut or the elegant forest pear tartlets with two walnuts from Antigone XXI.
What to choose ? Our heart swings between Chef Simon's scrambled eggs with truffles, Antigone XXI's forest roast with walnuts, chestnuts &buckwheat, Marie Laforet's pretty golden apples (chestnut/seitan stuffed), her seitan roast with chestnuts and with nuts that throws it, or with its soft and melting rolls. The accompaniment that kills? The kohlrabi crumble with ginger (supreme delicacy), or the just sautéed lettuces from Chef Simon (for a little lightness that feels good)!
If we still have room before dessert, we throw ourselves on the assortment of vegan cheeses with walnuts from Antigone XXI.
Do you still have room in your stomach??? So we melt for the gourmet chocolate Christmas log from Vegactu or for spicy Christmas cookies with clementine zest from Mlle Pigut placed around a good big digestive herbal tea. Other favorites to slip into our little Christmas treat box:orange speculoos and Matcha Christmas trees from Marie Laforet, and Gingerbreadman from Better than Butter
