This was my first co-creation with a Michelin-starred restaurateur (since I started freelancing). I'd met Alexis Albrecht at a tasting where he'd particularly enjoyed my preparations and was very curious to find out more. Knowing his restaurant and discovering his garden, I knew he was an ideal candidate for a great collaboration around plants.
I love these moments of co-creativity between peers, real spaces for exchange that open up the field of possibilities even more and that pull us upwards. We spent hours talking passionately about cooking, and we had so much to teach each other.
I was delighted to work with Alexis Albrecht on the unique 100% plant-based menu for 14 September at his beautiful establishment Au Vieux Couvent.
This menu, in the style of Le Vieux Couvent, including a fine array of desserts, has been created using the delicious vegetables, fruit and various herbs from Alexis's garden. Particularly the herbed tomato carpaccio where each bite has a distinct flavour and it's just incredible! I was able to discover new flavours, learn and share culinary techniques and above all share my passion for plant-based cuisine with Alexis.
He told me he was delighted to have been able to learn techniques, especially in pastry-making, that will enable him to offer plant-based desserts when he has vegan or egg or lactose allergic people.
I even managed to get him to cook tofu, an ingredient often overlooked by French chefs, but one that sparked Alexis's curiosity, as he wanted to understand how to cook it. What's more, it was a great way to discover locally-prepared tofu.
I come away from this experience humbled and even a little more passionate about this beautiful and tasty cuisine, but also more motivated than ever to share my passion with my peers such as passionate people like Alexis.
A huge thank you to Alexis and his team for welcoming me into their kitchen. And especially, thank you to Alexis for his enthusiasm, curiosity and generosity in sharing his love for cooking and his knowledge.
