VIDEO. The eco-responsible party menu offered by the Écotable community

Bérangère Fagart, chef of the Sélune restaurant and member of the Écotable community, offers a festive and eco-friendly menu for the holidays. For the aperitif, she suggests something vegetal: a guacamole without avocado to respect the seasonality of the vegetables. “In winter, we have broccoli and leek, for example, which make a very good alternative to avocado for a good guacamole.“, advises the chef.

For the entrance

Bérangère Fagart offers a carpaccio of Saint-Jacques. “At Christmas, we often think of smoked salmon or prawns, these are products that come from far away, intensive farming products, so we must avoid as much as possible.“, explains the chef. Conversely, the scallop is raised in France. Also, she invites to get the Saint-Jacques at a small trader. As an accompaniment, she submits the idea of ​​a coulis of beetroot and a yellow beetroot coulis, which are winter vegetables.

For the main course

“For the first course, we bet on a vegetarian recipe. It is not because it is vegetarian that it is not greedy, on the contrary“, emphasizes Bérangère Fagart. The chef therefore made a crust with Jura mushrooms.”It is a recipe based on country bread that you come toast, which is covered with a small raw crème fraîche reduced with mushrooms, all this deglazed with a small organic Jura wine, I promise you it is not. yucky“, she explains. As a second course, Bérangère Fagart offers a farm guinea fowl with chicken sauce.

For dessert

“For dessert, we chose chocolate. We all know that cocoa comes from afar, as it’s the holidays we can have this little pleasure on the other hand we have to be careful of the way in which we choose our chocolate.“, says Bérangère Fagart. She advises in particular to go directly to a trusted chocolate maker.