Franco Bowanee is currently on vacation with his family in Mauritius. After the foie gras, the dishes in sauce, the cheese board and the cakes, we asked him to give us an idea of a more balanced recipe. “We have to rely on seasonal vegetables. Currently we have pumpkins, butternuts, turnips, Jerusalem artichokes, salsify.”
A cod fillet in foil and seasonal vegetables
The starred chef of Château de Vault de Lugny has therefore thought of a cod fillet in foil. “We add slices of ginger, a little citrus. Lime zest for example. Season with salt, pepper, olive oil. We can also add a hint of curry in the marinade. or turmeric. The papillote is closed and steamed for seven minutes. And so next to it, we can make salsify sticks, or rutabagas and turnip quarters, which we also cook in the oven. steam. And there, we’re going to have a lot of flavors. “
A seasonal fruit salad with mint leaves
Now we have to find a dessert, also light. “We will of course favor seasonal fruits. Right now in Mauritius, there are plenty of exotic fruits. But in France you can also find lychees, and a lot of citrus fruits which are very good. can make a simple fruit salad, just with mint leaves and especially not too much sugar. “