We cook Lent and Carnival recipes with Nicolas Guluche from L'Equilibriste in Strasbourg
With Lent, it's time to take a look at what's on our plates and try to limit fatty foods. Nicolas Guluche from the restaurant L’Équilibriste in Strasbourg invites us to make a vegetable tagine with coconut milk and curry. Easy and good, it can be stored and eaten alone or with friends. But it is also the period of carnivals, and therefore the period of donuts! We find your recipes and tips (especially when it concerns chocolate spread!)
The recipe of the day to discover on video: the homemade spread!