A beautiful book that delights the small and large animals that we are. The six to seven per season recipes manage to sublimate our vegetable productions, showcasing vegetables and fruits iconic calendar (spring peas, corn on the autumn ..) into put in sometimes poetic scene: fresh pea soup served in a hollowed half grapefruit, little hen floating and melting chocolate in its vanilla milk .. Most recipes are quick and simple but require monitoring and adults hand; Note: some sweet and sour and all are vegetarian.
What a pleasure to admire the artwork of Antoon Krings while cooking some dishes of Alain Passard! We loved the very spring toast spinach leaves (for small, possibly replacing the mill vegetables with a potato masher). Next test: Hot Chocolate eggs. Yum.
