In partnership with the Mesa De Hoy restaurant in the 9th arrondissement of Paris, this initiative offers a series of discussions bringing together nutritionists, a committed chef, a naturopath and bartenders, around the issue of sugar reduction.
Discover the true effects of sugar and sweeteners on your body, to better understand their daily impact. A scientific approach by nutritionist Adélaïde d'Aboville.
"Sugar begets sugar. If you have a sweet cocktail as an aperitif, be mindful of it, savor it, then gradually try less sweet versions: by reducing the amount of syrup or juice, adding a little sparkling water or more ice. There are plenty of ways to reduce the sugar in a cocktail!"
- Adelaide d'Aboville
A look back at her experience of a month without sugar with Alice Roca, a committed chef. She tells us about her journey and the lessons learned from this sugar-free challenge.
"Sugar plays a role in standardization. It's something that overshadows the flavors. I think you can have something very indulgent, but with acidity. And not have it be syrupy and too sweet."
- Alice Roca
Discover the food pairing imagined by Alice around the alcohol-free & sugar-free cocktail "Olive Time".
Serves 4 to 6 people
all green flan
Serves 4 to 6 people
all green flan
Preparation: 20 min / Cooking: 35 min
For the flan:
200g of green leaves (spinach, chard, nettles, lamb's quarters, New Zealand spinach, turnip or radish tops, coriander…)
250g of ricotta
4 eggs
30g of butter
30g of grated Parmesan cheese
1 quarter of preserved lemon (finely chopped)
Salt, pepper
Ricotta cream :
150g of fresh ricotta
A piece of candied lemon
Freshly ground pepper
A drizzle of olive oil
Decoration :
Nasturtium leaves and flowers
Preheat the oven to 140°C. Rinse and thoroughly dry the green leaves.
Steam for a few minutes, just until they soften, then immediately plunge into ice water to preserve their vibrant color. Drain well and squeeze between your hands to remove excess water.
In the blender bowl, blend the leaves with the ricotta, eggs, parmesan, preserved lemon, salt and pepper until you obtain a smooth and bright green texture.
Pour the mixture into a buttered mold or individual ramekins, place in an ovenproof dish with a little hot water in the bottom (water bath). Bake for about 35 minutes, until the flan is set but still slightly soft in the center.
For the ricotta cream:
Whisk the ricotta with the lemon zest, olive oil and pepper, then put it in a piping bag.
Cut the flan into cubes. Arrange on a serving dish. Pipe a small dollop of ricotta cream onto each cube. Top with a small nasturtium leaf and/or a flower petal.
Enjoy at room temperature or chilled!
Practical advice with Alix d'Antras. Discover how to adapt your recipes and reinvent your daily habits.
