English
EN
English
EN
French
FR

THE BENEVOLENT KITCHEN   -
The way of the cook        

bol_edited.jpg

Prochain RDV 

NOURRITURE ESSENTIELLE 

BACK TO BASICS

12/06 - 3 /07, Bergerac 

  • HOME

  • VALERIE DAI HATSU

  • SITTING

  • FOODING

    • the tenzo practice
    • ORYOKI
    • MEET SHOJIN CUISINE
  • AGENDA

  • BLOG

  • More

    Use tab to navigate through the menu items.
    • catégories
    • Principles
    • Oryoki 1 cereale
    • Oryoki 2 Mix soup or dish
    • Oryoki 3 salade
    • Oryoki 4 kaiseki shojin
    • Oryoki 5 Shojin special or desser
    • cookies
    • menu
    • canevas
    • automn / winter
    • full menu
    • matrices
    • celebration
    • thoughts
    Search
    Vegan fois gras  #express #delicious
    Valérie Duvauchelle
    • Jan 10

    Vegan fois gras #express #delicious

    ( recipe from Angèle's guinguette) For 3/4 persons: 200 g terrine ¾ glass of cashew nuts 1 tablespoon of chestnuts 1 teaspoon of...
    #bulghour #lentils # chicory #carottes #black radish #green
    Valérie Duvauchelle
    • Dec 27, 2021

    #bulghour #lentils # chicory #carottes #black radish #green

    per person : 70 g bulgur to cook in 2 volumes of cold water for 10 min then cover for 5 min + 60 g of lentils to be cooked cold with a...
    CONTACT

     

    06 42 06 71 72

    valerie.duvauchelle@gmail.com

     

    • Facebook
    • Instagram
    CONTEMPLATIVE ACTIVISM 

     

    How to collectively transform through Conscious Food practices ?

    DESCRIPTION
     

    Shôjin cuisine 

    Regenerative cuisine 

    Vegan cuisine  

    Conscious Food

     

     

    The book " the silent taste " ( 2018 Actes Sud) extracts ( not published yet in English (deepl  translation)