- By Charlotte Brown
- May 21, 2025
CHEF'S TIP: Enjoy with a touch of vinaigrette.
SEASONAL VEGETABLES
INGREDIENTS:
300 g carrots
10 turnips
Honey as required
The zest of a lemon
10 green asparagus spears
120 g fresh peas
Olive oil as required
Salt and pepper as required
PROCESS:
Peel the vegetables. Dice the 300 g carrots and sauté in olive oil, season with salt and pepper. Cover with water and cook over a low heat, making sure the cubes stay intact. Remove and store.
Dice the turnips and sauté in olive oil and a little honey. Season with salt and pepper. Cover with water and cook over a low heat, making sure the cubes stay intact, finish with lemon zest and store.
Plunge green asparagus, halved, into simmering salted water and cook. Plunge into iced water and store on kitchen roll. Plunge fresh peas into simmering salted water and cook. Plunge into iced water and store on kitchen roll.
PUMPKIN SEED GRANOLA
INGREDIENTS:
250 g organic pumpkin seeds
1 teaspoon honey
20 g olive oil
Salt and pepper as required
PROCESS:
Spread out on a baking mat and place in the oven at 160°C for 12 to 15 minutes.
Cool and store in a jar away from moisture.
FRESH HERB SAUCE
INGREDIENTS:
30 g tarragon
30 g basil
10 g dill
10 mint leaves
20 g flat-leaf parsley
390 g feta cheese
100 g mascarpone
280 g water
1 heaped teaspoon psyllium (fiber)
PROCESS:
Peel the herbs, previously rinsed in water. Using a small food processor, finely chop the herbs to make a base for the herb purée. Mix the feta, mascarpone and water using a hand blender Add the herb puree and psyllium. Blend again and store in a cool place to allow the sauce to set.
SAUCE FILLING
INGREDIENTS:
400 g turnip cubes
180 g carrot cubes
100 g peas
610 g herb sauce
Salt and pepper as required
PROCESS:
Gently combine all ingredients. Fill the freshly baked puff pastry bites. Using the remaining sauce, fill a piping bag fitted with a round nozzle. Top the filling with a scoop of sauce, place two pieces of asparagus on top and decorate with the remaining vegetables. Sprinkle with the pumpkin granola, then place the pastry lid on the side.
Stéphane Bisson
With parents who were bakers, Stéphane Bisson naturally trained as a baker and pastry chef before specializing in chocolate. Starting out as a trainer, he hadn't really considered taking over a boutique until he received an interesting offer. Nature de Cacao opened its doors in 2007. The range has expanded over the years to include a range of pastry, chocolate and delicatessen products.