Recipe– Sesame Coconut Cookies

We have been working on a bunch of cooking projects lately––  writing, developing recipes, testing and editing.  This recipe is a new favorite:

Sesame Coconut Cookies 

16 cookies, Prep Time: 5 minutes, Total Time: 20 minutes

1 cup whole wheat flour, 1/4 cup plus 2 tablespoons sugar, 1/2 cup coconut flakes, 1/4 cup sesame seeds, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 cup extra-virgin olive oil, 2 tablespoon tahini, dash salt

  1. Combine the flour, sugar, coconut, sesame seeds, baking powder and baking soda.  Mix in the oil, tahini, salt and 1/4 cup plus 1 tablespoon water.  Combine thoroughly using your fingers.
  2. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Divide the cookie batter into 16 parts.  Wet your hands and roll each portion into a ball.  Place cookies on the parchment paper and gently flatten with the palm of your hand.
  3. Bake until cookies just start to turn golden brown, about 12 minutes.
  4. Enjoy warm or room temperature.sesamecookie

New Tart Rings

Nothing like a new kitchen toy!  Last week I got a set of 3 1/2" tart rings that I will use for both savory and sweet applications.  I used them last weekend to make rhubarb frangipane tarts that I baked just before serving and topped with an almond vanilla sorbet.  The rings are so smart!!  Without a bottom the crust came out flakier than ever without the slightest bit of sogginess.  I will never make another tart without them!  We have a full private Home Restaurant tomorrow night and I plan on serving warm chocolate tarts for dessert. pastry rings tarts

Coconut Birthday Cupcakes

On New Years Eve John's mom turned 70 (if only we could all look like she does at 70!!).  Anyway her one birthday request was that she wanted a coconut cake with white icing... Since the party I have had several requests for the recipe, sorry it has taken so long!  See recipe below photo–– 028














Photo: Kate Headley

CAKE: Makes 12 Cupcakes––1/2 cup all purpose unbleached flour, 1/2 cup whole wheat flour, 1/3 cup spelt flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1/4 cup coconut oil (melted), 1 cup coconut milk, 1/2 cup sugar, inside of 3 vanilla beans, 1/2 cup unsweetened coconut flakes (plus extra for top of cakes)

Preheat oven to 350.  In a mixer combine the coconut milk, sugar, vanilla and coconut oil.  Add the 3 flours, baking powder and salt and mix until just combined.  Fold in the coconut and put in prepared cupcake molds.  Bake until a toothpick tests clean, about 20 minutes.  Let cool before icing.

ICING: 1 cup unrefined coconut oil, 3 cups powder sugar, inside of 2 vanilla beans, 3 tablespoons coconut milk (may need an additional tablespoon or 2 if icing is too thick)

In a mixer beat the coconut oil until smooth.  Turn mixer to low and add powdered sugar, vanilla and coconut milk 1 tablespoon at a time.  If the icing seems extremely thick add an additional tablespoon or two of coconut milk.  Beat on high for 2 minutes.

Ice cooled cakes with a thin layer of icing and top with coconut flakes.

Verjus Restaurant, Paris, Vegan Dinner

Martin-Lane and I are vegan vegetarians– we eat very well.  Paris is no exception we have our favorite bakeries, street food, markets, cous cous restaurant, Vietnamese food, falafel... My preference is to eat meals inspired by the freshest seasonal market ingredients, many restaurants in Paris that cook this way are not able to accommodate vegans.  Of course there are exceptions on previous trips we have had memorable meals at Arpege, L'Atelier de Joel Robuchon and le violin d'Ingres to name a few.  On our trip last week we enjoyed a thoughtful and delicious seven course meal at Verjus.  I cannot recall each dish but the meal included– smoked broccoli, roasted potato with truffle salt and radish sprout, celery root dumplings with dan dan sauce, tofu made by a friend of the chef, cranberry beans, salsify...  Everything we saw at the farmers market and more!

At the end of the meal I asked how often they cook vegan meals and was told this was their first one!  I recommend both the restaurant and wine bar downstairs to both vegetarians and omnivores alike.

Super Immunity Class, #2

Early this year I taught a class with Davina of Nutrition Groove that was inspired by Joel Fuhrmans book Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free.  Essentially he purports that diet is integrally linked to your body's ability to fight off illness of all sorts from the common cold to cancer.  I am a believer. We had such a good response to the first class that we taught another one yesterday.  Both the talking and cooking were based on Dr Fuhrman's acronym GOMBBS, greens, onions, mushrooms, berries, beans, seeds. The recipes from the classes can be found on the Super Immunity Post on my blog.

In addition to cooking and lots of solid nutrition information from Davina we talked a lot about how each of us needs to incorporate healthy eating into our daily practice in a way that works for us as individuals.  There is no one way to eat– each of us has different requirements based on our individual biological needs, living situation, daily routine, seasonal changes and work demands...  Regardless what your diet is at the moment there is great information to be gleaned from Dr. Fuhrman's studies and insights– and potentially shifts in your everyday eating.

Vegan Home Restaurant

Last night we were very excited to host our first all vegan Home Restaurant.  Often we accommodate vegans at 1508 but this was the first time we served an entire vegan meal...


Garlic, Port and Armagnac Puree

Mashed Potato and Black Truffle on Roasted Potato

Roasted Parsnip

Vin de Paille Broth with Chive

Sweet Potato and Caramelized Onion

Pickled China Rose, Black Spanish and Watermelon Radishes

(Ch. Les Valentines) Cotes du Provence ROSE Estate 2010, Bay Leaf Vodka Martini 


Root Vegetable Salad: Chiogga, White and Red Ace Beets on Baby Arugula and Savi Seed Dressing– Tendersweet, Sugarsnax and Sweetness Carrots on Baby Blue Kale and Sesame Dressing–  Gold Ball, Scarlet Queen and Purple Top Turnips on Pea Shoots and Poppy Seed Dressing

(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2010

Leek and Wood Grilled Salsify Stew with White Lima Beans and Sorrel

(Cheveau) Saint Amour 'En Rontey' 2009 

Napa Cabbage filled with Yellow Oyster Mushrooms, Savoy Cabbage filled with Shiitake, Green Cabbage filled with Button Mushrooms, on Celery Root Puree with Roasted Chanterelle and Black Walnuts

(Triacca) Sassella Valtenllina Superiore 2008

Grain and Nut Yogurt Cheese on Walnut Cracker

Frozen Pistachio on Chocolate Cake with Thick Chocolate Sauce, Roasted Pistachios and Cocoa Nibs

(Moutard) Champagne 'Cuvee 6 Cepages' 2004 

Bites: Coconut Almond Macaroons, Salty Rosemary Walnut Biscotti, Mini Carrot Olive Oil Cake

Take Home: Sesame Coated Bread

Carrot Muffins

Martin-Lane's favorite breakfast of the moment is a carrot muffin.  We make the dough in advance and bake the muffins while she is getting dressed in the morning. 1/2 cup pureed silken tofu, 1/2 cup almond milk, 1/4 cup honey, 1/4 cup sugar, 3 tablespoons olive oil,  1 cup whole wheat flour, 1 cup coarse wheat bran, 2 teaspoons baking soda, 1 teaspoon baking powder, pinch of salt, 1 teaspoon cinnamon, 3 cups shredded carrot, 3/4 cup walnuts

Mix all ingredients until thoroughly combined.  Cook in a 350 degree oven until a knife inserted in the middle tests clean, about 20 minutes.  Good hot or room temperature.   Makes 12 muffins, the rough nutritional analysis below is for an individual muffin.

Sprouted Quinoa Granola

Over the years we have made lots of different versions of this granola recipe... this is my favorite of the moment with sprouted quinoa substituted for cooked quinoa that we have used in the past.  Also we have added more seeds in place of some of the nuts in other versions.  This recipe is only moderately  sweet so you may choose to make it a bit sweeter by adding a few fresh dates or additional maple syrup.

3 cups quinoa, 1 cup raw walnuts, 1 cup raw almonds, 1 cup raw cashews, 1 cup raw pumpkin seeds, 1 cup raw sesame seeds, 1 cup sunflower seeds, 2 cups dried figs tip of stem removed, 1/4 cup plus 2 tablespoons maple syrup,  2 cups raw coconut flakes, 1 tablespoon salt

Place quinoa on a large sheet tray, thoroughly moisten with water and cover with a sheet of parchment paper.  Let sit until you see the quinoa has sprouted, little white tails will grow on the end of the grain and will be about the same length of the grain when it is ready.  Check every 8 hours of so to make sure the quinoa is still moist but not sitting in a large amount of water.  The whole process should take about 24 hours.

After the quinoa has been soaking for approximately 16 hours fill a large bowl with walnuts, almonds, cashews, pumpkin seeds, sesame seeds and figs– cover with water and let sit at room temperature for about 8 hours or until the quinoa has sprouted.

Once everything has soaked and sprouted drain the liquid from the nut mixture and place into a food processor, add maple syrup and pulse on and off until the ingredients are chopped but still coarse, you may need to do this in a few batches depending on the size of your food processor.

Thoroughly mix the quinoa (which should not have any extra liquid but if it does drain before adding) with the chopped nut mixture and toss in coconut flakes and salt.

Spread the granola onto two large sheet trays and place in a 120 degree oven to dry. There seems to be some debate about what temperature you need to stay below for food to be considered raw, many experts agree that most food enzymes will not be destroyed if you do not go above 120 degrees.  I find that many ovens can be set as low as 120 degrees and the process of drying at this temperature can happen in 12-18 hours.  If your oven does not go that low, no worries, just dry at a low temperature.  While the granola is drying stir it every several hours and leave in the oven until there is no moisture left and it is crunchy.

The rough nutritional analysis below is based on 1/2 cup servings.  I often eat it with almond milk.  Store in an airtight container.

Super Immunity Class





















A friend of mine Davina Sandground recently launched a fabulous new business, Nutrition Groove.  A couple months ago she asked if I would be interested in teaching a class with her based on Joel Fuhrmans book Super Immunity: The Essential Nutrition Guide for Boosting Your Body's Defenses to Live Longer, Stronger, and Disease Free.  I was thrilled!  Dr. Furhman's book talks about eating much the way I already do but also incorporates all sorts of information that was new to me...such as– the need to finely chop or thoroughly chew kale to get full nutritional benefits, why a high dose of vitamin C is not helpful when you have a cold and that the delivery system used in the flu vaccine might be more damaging for most of us than getting the flu...

Davina and I concentrated on 6 of Dr Fuhrman's top foods for Super Immunity– kale, mushrooms, onions, beans, pomegranate and seeds.  Davina talked nutrition and I cooked.  This is what we ate.


-Roasted Kale– kale stem removed and chopped, grapeseed oil spray, roasted garlic peeled and chopped, salt and pepper to taste

Preheat oven to 400 degrees, place kale on a baking sheet, spray with oil, toss with garlic, salt and pepper and bake until slightly browned around the edges, about 10 minutes.  Serve hot or at room temperature.

-Raw Kale and Sesame Salad– 1/4 cup sesame seeds, 1 tablespoon cider vinegar, 1 teaspoon olive oil, 2 teaspoons coconut nectar or other sweetener, salt and pepper to taste, kale stem removed and finely chopped (about 4 cups kale total)

In a high speed blender combine until smooth sesame seeds, cider vinegar, olive oil, coconut nectar, and enough water to make a thick dressing, season with salt and pepper to taste.  In a large bowl toss kale and dressing until thoroughly combined, adjust salt and pepper to taste.

-Kale Smoothie– 1 cup chopped kale, 1/2 pear core removed, 1/2 frozen banana, 1 cup almond milk

In a high speed blender combine the kale, pear, banana and milk.  Process until smooth, about 1 minute.


-Roasted Hedgehog Mushrooms–hedgehog mushrooms brushed clean,  shallots roasted and peeled, grapeseed oil, salt and pepper to taste

Preheat oven to 400 degrees.  Place mushrooms and shallots on a sheet tray and lightly coat with grapeseed oil, season with salt and pepper and cook until mushrooms are just cooked, about 7 minutes.

-Shiitake Leek Broth– shiitake mushrooms stems removed, leeks finely chopped

In a pot combine the mushrooms, leeks and cover with water.  Bring to a simmer and cook for 10 minutes, season with salt and pepper to taste.

-Marinated Button Mushrooms– button mushrooms finely sliced, fresh lemon juice, chives, salt and pepper to taste

In a bowl combine mushrooms, lemon juice, chives, salt and pepper.


We used garlic, shallots, leeks and chives in the kale and mushroom recipes


We discussed adding Kombu to beans during soaking and cooking to help tenderize them and aid in digestion.

-Bean Dip– 1 cup beans cooked, 1 tablespoon olive oil, 1 tablespoon fresh herbs chopped, salt and pepper to taste

In a high speed blender combine beans, oil, herbs, salt and pepper.  If too thick add water until desired consistency.


I demonstrated a method I use for removing seeds from a pomegranate–

Cut a pomegranate in quarters.  Get a bowl of cold water.  Remove seeds from skin and pith over the cold water and let the seeds fall into the water.  If there is any pith still attached to the seeds it will float to the top.  When you are finished skim the pith off the top of the water, drain the seeds and they are ready to eat or use.


We used sesame seeds in the raw kale salad.

-Chia– 1/4 cup chia seeds, 1/2 cup almond milk, pinch salt, raw cashews, coconut flakes, raw walnuts, raw sunflower seeds, raw pumpkin seeds, pomegranate seeds, fresh dates chopped.

In a medium bowl combine the chia, milk and salt.  Top with the nuts, additional seeds, coconut and dates as desired.

Today's Bread Class















bread making photo by Erik Johnson from a sunny, it was dark and rainy– perfect bread making weather!

An enthusiastic group came to 1508 this morning for a bread class–  it was fun.

We all kneaded bread, talked about gluten, different types of flours and grains, how to comfortably fit bread making into everyday life...and we made a whole lot of bread.

The recipes–

48 Hour Farm Bread

1 tablespoon fresh compressed yeast

1 ½ cup water at room temperature

1 cup whole wheat flour

2 cups all purpose unbleached flour

2 teaspoon salt

1.Combine yeast and water in a large bowl.

2.Add additional ingredients and mix until incorporated.

3.Cover with plastic and let sit in a warm spot for 48 hours.

4.Lay a dish towel out on a flat surface and dust generously with flour.

5.Dump dough onto the towel and make into 10 inch square.

6.Fold square into thirds, dust top with flour, cover and let rest for 15 minutes.

7.Fold in thirds using short end.

8.Brush off excess flour and gently stretch top layer over the seams visible on 2 sides of the dough.

9.Cover ½ of a clean dish towel generously with flour and top with several tablespoons of wheat bran.

10.Place bread on part of towel covered with flour and sprinkle top with more flour and bran.

11.Cover with the remaining half of the towel and let rise for 2 hours.

12.After 1 hour of rising place a 2 quart casserole (I use a Le Cruset, enamel covered cast iron pan) with a cover in a 500 degree oven.

13.After an hour remove cover, place dough in the casserole and cover and bake for 30 minutes, uncover and bake an additional 15 minutes.

14.Remove bread from the casserole and let cool for at least 15 minutes before slicing.

Cracked Wheat Bread

*¼ cup cracked wheat, soaked for 24 hours in 1 cup water

1 ½ cups warm water

3 tablespoons fresh compressed yeast

¼ cup good quality olive oil

¼ cup molasses, maple syrup, honey or sorgum syrup

¼ cup sunflower seeds

¼ cup flax seeds roughly chopped

¼ cup chopped walnuts

4 cups plus stone ground whole wheat flour

1 teaspoon salt

1.In a large bowl combine yeast and water.

2.Add oil, molasses (or other), sunflower seeds, cracked wheat, 2 cups flour and salt.

3.Mix until thoroughly combined.

4.Add remaining flour and knead until smooth, add a little more flour if sticky.

5.Lightly coat a clean bowl with olive oil, place dough in bowl and cover with a damp cloth.

6.Let dough sit in a warm spot until doubled, about 40 minutes.

7.Divide into two, shape into loaves and place in oiled loaf pan.

8.Put in a warm place, cover with a towel and let rise until doubled, about 30 minutes.

9.Bake in a 375 degree oven until top is browned and loaves sound hollow when tapped, about 30 minutes.


1 ½ tablespoon fresh compressed yeast

1 ½ cup stone ground whole wheat flour

1 ½ cup all purpose unbleached flour

2 heaping teaspoons of salt

about 2 tablesoons olive oil

1 tablespoon finely chopped fresh oregano, rosemary or thyme

¼ cup roughly chopped olives (optional)

1 teaspoon medium coarse sea salt

1.Combine 1 ½ cups of water and the yeast, mix until smooth.

2.Add the flour and salt.

3.Knead this dough until thoroughly combined and then an additional 2 minutes.

4.Preheat oven to 450 degrees.

5.Cover with plastic wrap and leave to rise for 30 minutes.

6.Take a large baking tray, and lightly cover it in olive oil. Spread the dough on the tray, and create little indents with your fingers for the oil to soak in.

7.Coat top with a thin layer of oil and top with oregano, sea salt, and olives (if using).

8.Cook for 8-10 minutes in the oven.

9.Cut as soon as you take the focaccia out of the oven.

Pizza Dough

1 cup all purpose unbleached flour

1 cup whole wheat flour

1 1/2 cup 00 flour

2 tablespoons fresh compressed yeast

1 ½ cup lukewarm water

2 slightly heaping teaspoon of salt

1.Mix the flour and salt.

2.Dissolve yeast in the water and add to the flour mixture.

3.Knead this dough by hand until thoroughly incorporated and then continue kneading for 2-3 more minutes.

4.Cover with plastic and leave to sit at least 45 minutes or up to 24 hours.

5.Pat out dough by hand to desired thickness and cook in pizza oven or conventional oven at 450 on a stone.

No Recipe Bread (this is a rough recipe, start with this experiment and make it your own)

3 cups water

2 tablespoons fresh compressed yeast

2 tablespoons sugar

2 tablespoons finely ground sea salt

4 cups spelt flour

1 cup whole wheat flour

3 1/2 cups organic all purpose unbleached flour (exact amount determined when making)

Olive oil or olive oil spray for pan

1.In a large bowl combine water, yeast, sugar, and salt . Mix until smooth. Gradually add flour, about 2 cups at a time, switching back and forth between the spelt, whole wheat and the all purpose unbleached. Knead in flour after each addition.

2.When the dough can stick together as a ball take the dough out of the bowl and place on a clean surface. Knead the dough adding more flower until it stops sticking to your hands. Knead dough vigorously for about 2 minutes.

3.Place bread in a clean bowl and let rise at room temperature or place in refrigerator to use later.

4.When ready to bake you can bake in a loaf, in a boule shape, as a a 375 degree oven until the bread sounds hollow when tapped.

5.Possible additions are wheatberries, rosemary, nuts, seeds, olives...

Local Huckleberries

When I saw huckleberries were available from the Amish cooperative Path Valley I immediately added them to my list despite the fact that I had no specific plan about what I was going to do with them.  Some became part of a pudding (recipe below) for a tiny first dessert course that I served with a salty rosemary walnut biscotti.  The remainder got cooked and sweetened with local honey, put in little jars and given away as to-go gifts for guests at last Friday nights Home Restaurant. I am now a fan of huckleberries!

Huckleberry Almond Pudding

1 cup huckleberries, cooked, pureed and passed through a fine sieve

2 cups almond milk

1/4 cup sugar or more if you want a sweeter pudding

pinch of salt

3 tablespoons cornstarch

In a small saucepan combine huckleberries, almond milk, sugar and salt.

Heat over medium heat stirring often until sugar is dissolved.  Remove from heat.

In a small bowl combine cornstarch with 2 tablespoons of water and mix until smooth.

Slowly add the cornstarch to the huckleberry mixture and combine thoroughly.

Heat over medium heat until thick, stirring constantly, until mixture thickens, about 5 minutes.

Pour into individual serving cups or 1 large bowl and chill until set, about 12 hours.

Mash Celery Root

For the last five nights mashed celery root has been part of our dinner. This is not the first time that we have gotten stuck on a particular food and it often happens at the beginning of the season when the food is available for the first time after it has been out of season for awhile...I assume that once we tire of the mash we will move on to roasting, marinating...

Mash Celery Root

Celery Root

Favorite Olive Oil (we used Tuscan Laudemio)

Favorite Salt (we cooked with a fine ground French sea salt and finished with pink Himalayan)

Freshly Ground Black Pepper (we used tellicherry)

Peel the celery root and chop into roughly 1 inch cubes, the pieces need to be more or less uniform so they can cook evenly.  Place in a pot, cover with water, season with salt and bring to a boil.  Cook until celery root is tender when pierced with a fork. Drain the celery root, place in a high speed blender,  add olive oil, salt and pepper to taste and process until very smooth. Serve hot.

Making Energy Bars

What to eat on the run, on a plane– what to send with your child as a school snack or to eat after school before an after school activity that burns lots of calories?

Power bars or energy bars are perfect, not too filling but filled with calories, easy to eat on the run, non perishable...Unfortunately many are filled with sugar and have a really long list of ingredients.  In addition I am not comfortable having a pre packaged food be a part of my daily diet.  As a result I started playing around with a recipe of my own.

Once I came up with a recipe that everyone liked I decided to analyze it nutritionally, it looked good when I compared it to other options you can purchase.  I asked Janis Jibrin the nutritionist that I work closely with on Bob Greene's Best Life Diet to take a look at the ingredients and the analysis.  She enthusiastically approved!

Every Day Energy Bars

Makes 26 bars

5 cup oatmeal

½ cup grapeseed oil

½ cup almond milk

1 cup peanut butter

¼ cup ground flax seeds

¼ cup sesame seeds

¾ cup chopped bittersweet chocolate

¼ cup maple syrup

½ teaspoon salt

1. Preheat oven to 350 degrees.

2. In a stand up mixer add all of the ingredients and mix everything is thoroughly combined, about 2 minutes.

3. Measure out 1/4 cup servings, you could bake them in cupcake molds, I baked them in silicone baking molds that accommodated 1/4 cup servings.

4. Bake for 15 minutes.  After cooling completely I wrap the bars individually in a small piece of parchment paper covered with tin foil.  I store these in the freezer and for me the recipe yields nearly a months supply.

Nutrition Information for One Bar–

calories: 205

protein: 6 g

carbohydrate: 18 g

fiber: 3 g

sugar: 3 g

total fat: 13 g

saturated fat: 2.6 g

monosaturated fat: 3.7 g

polysaturated fat: 5.4 g

cholesterol: 0 mg

calcium: 26 mg

potassium: 182 mg

sodium: 70 mg

Eating Vegan (vegetalien) in Paris

Every time I go to Paris I forget that it is an oddity to be a vegan there.  There are outstanding ingredients– stellar vegetables, the best bread, availability of a huge variety of foods from all over the world...but the French are committed to their meat, fish, eggs, butter and cheese.  Fancy restaurants with kitchen inventories and large kitchen staffs sometimes are willing to accommodate.  However, smaller bistros with one menu and only a person or two in the kitchen are often unable to prepare a vegan meal.  There are exceptions to this, a few I know of are–  Le Clown Bar we had an excellent plate of seasonal vegetables and lentils, we were unable to get a reservation at La Tete dans les Olives or Le Comptoir (next trip!) but they seemed undaunted by our request and the underground restaurant, Soul Kitchen Supper Club said vegan would not be a problem but they were not open any of the nights we were in Paris this time.

Don't get the wrong idea, we ate well in Paris!!

There are several vegetarian restaurants in Paris, I have not been to many but we did end up eating a lovely meal in between two exhibits at the Pompidou Museum at Le Potager du Marais.  I have heard great things about several others as well.  We had a fabulous lunch made up of several small salads and extraordinary multi grain bread at Bread and Roses near the Jardin de Luxembourg.  There are many cous cous restaurants where it is easy to eat vegan throughout Paris, a favorite is Chez Omar.

Street food is plentiful and much of it is vegetarian, favorites include the Thyms Sandwich at the Bastille Market, Falafel from L As du Fallafel, Japanese choices from a stand called Taeko at Marche des Enfants Rouge (great Moroccan, Middle Eastern and Italian choices too)– and there is always the option of bread and fruit available on nearly every corner.

On our recent trip we also ate at Le Violon D'Ingres where we started with a perfectly dressed salad, followed by a plate of spring vegetables that included fava beans peas and morels.  We ended with a cassis sorbet and fruit.  On an earlier trip we they were happy to prepare a memorable vegan meal for us at L'Atelier de Joel Robuchon.

Our last night we splurged and ate at Arpege a Michelin 3 star restaurant that is unique in that it has an emphasis on vegetables.  They were happy to work with us and forgo dairy as well.

Our meal was made up of lots of tiny courses–

Beet on cracker with chocolate

Potato noodles with herb vinaigrette

Spinach with sesame and bitter orange

Salad with hazelnut butter

Beet and chocolate with balsamic vinegar and spring onion

Yellow beet carpaccio with chervil

Black radish carpaccio with lemongrass

Green radish with caramelized radish and green tea

Baby vegetables with cous cous and cumin

Cassis Pates

Orange and apple with mint and argon oil

Apple and pineapple with olive oil lime sauce and candy


Already dreaming of our next visit!