Change

Of seasons and diet...

Hello and happy Friday!

I am definitely noticing the change of seasons every morning when I head out for a walk. The air is crisp and cool again, and after a scorcher of a summer, it’s quite a relief.

With fall right around the corner, my attention inevitably turns toward mushrooms. In fact, for lunch yesterday I sautéed a handful of mixed mushrooms in a little olive oil with shallots, garlic, a whisper of thyme and a pinch of red chili flakes. Piled onto a piece of toast and topped with slivers of sun-dried tomato and rocket lettuce, it was a fine way to welcome September. The somewhat chewy texture of mushrooms makes them a great meat replacement, too. Did you know that if you blitz chestnut mushrooms in a food processor, you can use the mushroom crumbs to replace ground beef in chilis and pasta sauces? When my daughter visited us last Sunday, I made a hearty mushroom bolognese with onions, tomatoes, red wine, fresh herbs and lots of garlic. IMHO, it was better than the real thing.

Speaking of replacing meat…

Though it may come as a surprise (especially since I’m a food writer with a focus on French cuisine), I have decided to adopt a mostly plant-based diet. I will devote a separate post to the why and how on Friday, September 16th. I know you may be wondering why I made this choice and what it implies for my career. No, I will not stop writing about French cuisine. On the contrary, this lifestyle change is opening doors to new possibilities and proving to be a huge boost to my creativity. I’m thrilled to see that plant-based gastronomy is gaining momentum in France. From restaurants to épiceries and from bloggers to leading chefs, plant-based eating is revealing how making conscious food choices not only means a huge, positive impact on our health and planet, but that it has come a long way in terms of taste and culinary sophistication.

I remember being in awe of pastry chef Johanna Le Pape when I interviewed her last year. In 2016, she revolutionized pastry-making, proving that there is no need for eggs or dairy to create temptingly beautiful pastries.

Pictured above is Johanna’s signature pastry, the ECLAT, an antioxidant cake made with raw cocoa, argan oil, vanilla from Madagascar and coffee. Johanna: “The recipe doesn’t call for much sugar, and the ingredients are really good for you. Raw cocoa helps regulate blood pressure, lowers bad cholesterol and balances the nervous system.”

Johanna decided to launch her company after a burnout. “My philosophy toward food changed, and my goal was to reinvent pastries by making them healthier,” she told me. “Did you know that you can replace butter and refined sugar in a cake with ingredients such as courgette and sweet potato?” 

Another rising star in the vegan kitchen is Fanny Mijon, chef and owner of Paris restaurant, The Friendly Kitchen. Listen to this enlightening interview (in French) here, have a look at some of her stunning creations here, and watch this short video (English subtitles) where she talks about the possibilities of plant-based cuisine.

I hope you’ll stick around to see how I will transform my own diet… without giving up the pleasures of the French life!

Bear with me, though. Next week’s post will be about my trip to Abruzzo this coming Tuesday. This is undiscovered territory for me, and I’m especially excited to sample Cantina Tollo’s wines, the Abruzzo’s award-winning cooperative.

But about those mushrooms, and other seasonal delights…