Categories 11 April 2020 Botanical Detox : our recipes for you to taste at Home Eugénie is one of the most beautiful Wellness Heavens in Europe. As Michel Guérard created in the 1970’s the very first gourmet healthy cuisine, named “Cuisine Minceur” (slimming cuisine), we have keep our healthy food offer always evoluting ever since. this Spring, we are delighted to share with you a sample of our delicious Botanical Recipes for breakfast, lunch and dinner. A food routine we designed with love and respect for the surrounding Nature and our guests’ new expectations for yummy joyful plant-based meals. Cacao Chai Infusion (Breakfast) 1/2 litre water 2 tea spoons cocoa nibs 1 tea spoon cocoa powder 3 crushed cardamom seeds 15 gr grated ginger root 25 gr coconut raw sugar Gather all the ingredients into a saucepan and heat to boiling. Let it boil gently for 3 minutes. Filter and pour the infusion into a thermos bottle. Sip it slowly and indulge this healthy hot chocolate. Maracuja Twist Botanical Cocktail (Lunch) 1 1/2 ripe pear 20 gr grated ginger root 10 gr grated fresh curcuma 1/2 passion fruit 5 cl coconut water 5 cl coconut milk 1/4 lime Blend together the pealed pear, ginger, curcuma, coconut water and coconut milk. Season this fruity mix with lime juice and pour into a large glass. With a spoon, spread the passion fruit seeds at the surface of the cocktail and enjoy ! Forest Walk Broth (Dinner) 1 l water 200 gr button mushrooms 150 gr cepes or wild mushroom (fresh or frozen) 1/2 yellow onion 1 carrot 1 tea spoon extra virgin olive oil thyme (1 branch) laurel (1/2 leaf) 2 crushed garlic cloves salt & pepper Slice thinly the mushrooms, onion and carrot. In a large pan, heat the oil and cook very gently (low heat and lid) the vegatables for 10 minutes. Add the garlic cloves, thyme, laurel and water. Allow it to boil (very subtle boiling on low heat) for 1h30. Add salt and pepper according to your taste. Filter and serve. Cuisine Botanique exclusive recipes created by Michel Guérard & Eugénie’s Chefs
