Emilie

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Biscuits filled with dates “the dattolus”
Coconut crumble with mango and pineapple
Velouté of celeriac, Causse blue cheese and hazelnut
Pumpkin lasagna, spinach, goat, curry and vegetable cream
Orange Roasted Root Vegetables, garlic and rosemary
No-Bake Lemon Ginger Cheesecake
Couronne des rois briochée à la fleur d’oranger
Raw carrot spread, sunflower seeds and wild garlic {vegan}
Fine tart with apples and dragees
Patidou squash stuffed with rice, lentils and cranberries {vegan}
Prunes in red wine and spices
Fine tart with two beets, with goat cheese and hazelnuts
« Raw »leaux autumn-winter collection {Battle Food #4 Ride youth}
Chocolate and coconut milk sponge cake {without milk}
white bean hummus, pine nuts and pomegranate {vegan}
Romanesco cabbage gratin with blue cheese, walnuts and vegetable cream