For 2 500 g mushrooms 200 g tofu grilled or caramelized some artichoke hearts 100 g rucola 1 bunch coriander 1 large tablespoon of almond cream complete 2 tablespoons of toasted sunflower seeds some gomasio (sesame salt) a bit of smoked paprika (or curcuma) Cut mushrooms into strips and cook them in one tablespoon oil in a wok or frying pan. Add a large tablespoon of almond cream. Add the artichoke hearts cut into 4 and tofu to warm them up. Put in a bowl and then add the rocket cut and chopped coriander. Mix and then add the sunflower seeds, and gomasio a touch of color with paprika or curcuma.
Salade tiède de champignons
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all salads
Sauce rémoulade
salads 1
Salade de céleri chèvre et raisin
Salade tiède de légumes
Salade de mesclin courgette et figue
Salade de poireaux au chèvre et pomme
Salade de crottin de chèvre au sirop de Liège
Salade de pousse d'épinards et poulet caramélisé
salads 2
Salade tiède de champignons
Carpaccio de saumon féta et mangue
Salade de joues de lotte caramélisées
Carpaccio de saumon Saint-Jacques à la cardamome
Rouleaux de printemps au saumon cru et crevette
Salade tiède de gambas à la vanille
salads 3
Carpaccio de Saint-Jacques au pesto
Carpaccio de melon et féta
Carpaccio d'artichaut, chèvre et figue
Rouleaux de printemps au foie gras et mangue
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