Origine Non Animale: Pour Une Gastronomie Végétale
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This imaginative cookbook comes from a Michelin-starred vegan restaurant in Ares, a small town on the coast of Bordeaux in France.
Chef Claire Vallée's commitment to vegan cooking began on a trip to Thailand. She opened her restaurant Ona in 2016, using crowdfunding because traditional banks and investors had no faith that a vegan restaurant would succeed in a region whose wines were renowned for their ability to pair well with meats and cheeses.
But Vallée's interest in umani allowed her to develop food that was well suited to local wines and her restaurant has flourished.
In this, her first cookbook, Vallée presents a seasonally organized selection of dishes, all of them imaginatively plated. Slices of grilled artichoke are paired with porcini mushrooms prepared two ways: candied and carpaccio. Parsnips and pumpkin scented with vanilla and cardamom are served over a buckwheat granola dotted with dried fruits. Zucchini are stuffed with pandan and green curry and topped with a green tomato tartare and pickled broad beans.
Her range of ingredients is clearly not local, but Vallée's expansive imagination seems to happily defy boundaries. This is a notably ambitious book which is full of fresh ideas.
Hardcover. Color photographs throughout. In French.
