Legumes Recipes - AFTouch-Cuisine
Legumes are the nourishing foundation of an ancient cuisine, passed down through generations and deeply rooted in French tradition. Yet for a long time, they were relegated to subsistence cooking, forgotten by the great tables. AFTouch Cuisine restores them to their rightful place, that of noble ingredients, rich in plant-based proteins, fiber, and minerals, fully capable of standing up to the most robust meats.
Green lentils from Puy, blonde lentils from Saint-Flour, white beans from Soissons, chickpeas, fava beans, flageolets, mogettes from Vendée. Each has its own story, its season, its terroir. Our Michelin-starred Chef knows this tradition by heart and cooks it without compromise, the good lentils with smoked bacon, the South-Western cassoulet that simmers for hours, the chickpea salad with cumin for summer, the aïoli garnished with white beans.
The secret of legumes is patience. The soaking the night before, the gentle and long cooking, the right aromatic, the salt that arrives only at the end to avoid hardening the skin. It's an entire school of cooking in itself, a return to slow gestures that show no mercy to approximation. It's also the cooking of good ecological and economic sense, perfect for a family meal or a grand table.
You'll find here more than a dozen recipes featuring legumes, from complete dishes to festive accompaniments, from winter soups to summer salads. All are signed by a Michelin-starred Chef, all have been tested in a real kitchen, not invented for the camera. If you want to rediscover the simple and powerful art of dried vegetables, you've come to the right place. True cooking often begins with a pot of lentils.
