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Publié par Les Orangeries

A zero-waste flexitarian low-carbon recipe

We wanted a recipe that would match all our credentials. It had to be affordable to everyone, all season and doable with local products whether you live in the city or in the countryside.  

It had to be zero waste as well, using whole organic vegetables and peels from other recipes in the broth. We wanted it flexitarian, offering three possibilities : 50% or 30% or no animal protein at all.

Each possibility had to be attractive and fulfill the senses through a variety of textures, colors, tastes. The shiitake with its umami dimension and roasted buckwheat are offering a full flavor plate.

As a result, our one planet plate is healthy and low carbon footprint (respectively 850g CO2 for the 120 gr trout plate down to 380G Co for a vegetarian plate).  

Recette Bas carbone Flexitarienne pour l'opération One Planete Plate


Shiitake terrine, Carrot and Buckwheat

Serves 4

6 big carrots

4 baby carrots


250g of buckwheat

1 onion

15g of butter

50cl of vegetable broth

10cl of water

8cl of olive oil

20g of buckwheat flour



1l of carrot juice

30g of roasted buckwheat flour

50g of butter

Season Herbs and eatable flowers


For a 100% vegetal recipe:

150g shiitake terrine cube (local producer, Gautier)

100g smoked tofu

2 garlic cloves

Olive oil, white wine

Salt flower, pepper, 4g agar-agar      


For a recipe including animal products:

4 trout fillets (local farm, pisciculture du Talbat, Chauvigny)

150g of olive oil

Salt and pepper


1-Make a very thin carrot mash and keep it in the fridge.

2-Wash the baby carrots and cook them in the oven in foil with salt paper and olive oil for 25 minutes, 170°.

3-Cook the buckwheat as a risotto. Brown the onions in butter, add the buckwheat and let it roast for a few minutes, deglaze with the broth, cook and keep in the fridge.

4-Mix the water, the flour, the olive oil and the salt with a diving arm mixer. Make tiles in a very hot pan and keep them in the fridge.

5-Pour the carrot juice in a pot and reduce to 3/4. Add the roasted flour and mix. Whip the sauce with butter, season to taste and keep in the fridge.

6-For a 100% vegetal recipe: Press the garlic and infuse in olive oil. Cut the shiitake in thin slices and fry for 4 to 5 minutes. Add the white wine, salt and pepper. Mix the tofu, add the mushrooms in the mixer’s bowl and mix until smooth consistency, add the agar-agar and heat-up. Season to taste.

7-For a recipe including animal products: Add salt and pepper to the trout fillets and glaze them in olive oil, 55°, 4 to 6 minutes.


Setting the plate

In a soup dish, position:

A quenelle of buckwheat risotto, dots of carrot mash, the vegetal/animal element and the carrot. Cover with the tile and position the herbs and flowers. Serve the carrot juice in a pitcher on the side.

Chef Name


Thibaud Piroux at Les Orangeries (Lussac les Chateaux 86320 – France)




Les Orangeries Incubateur de jeune chef engagé dans la Gastronomie Durable à la campagne
Chef Thibaud Piroux


Chef Name

Thibaud Piroux at Les Orangeries (Lussac les Chateaux 86320 – France)



Chef Biography

Thibaud is back in his native area after a strong training in Michelin stars Restaurants (P. Etchebest, E. Guérin, R&C Coutanceau, R. Toix,). Chef of the Orangeries at 26 years old only, he is the first to benefit from our Sustainable Rural Gastronomy Incubator Program, launched beg 2018 in partnership with our producers and consultants. Profoundly attached to the land while being open minded and world conscious, he brings his touch of creativity to the ultra fresh organic products sourced locally.



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