The singer, in love with nature, entrusted us with his favorite cooking recipe!

Julien Doré is "the" singer of this new school year. The artist, who has just released a new album, Loved (whose title is also his grandmother's first name), is present on television, where he is committed to the causes that are dear to him, such as the victims of the storm Alex. For TV-Leisure, he even met Nikos Aliagas, with whom he bonded strong ties of friendship, and led him to make rare confidences on the great events of his life. But Julien Doré does not know what to sing. The one who returned to live in the Cévennes, his region of origin, three years ago, cultivates his garden. "I now have the pleasure of maintaining my vegetable garden ", he tells us. "It is not very big but gives me good products: tomatoes, eggplants, peppers as well as a lot of zucchini. And just before all that, green beans. This is the advantage of permaculture: we plant side by side vegetables or plants that help each other naturally. The soil is not exhausted, because it has not been plowed. We constantly give the earth nutrients. It's a super rich material, like pure soil. This system requires less water and allows you to plant more things. You just have to know how to make the right elements coexist so that they dialogue with each other. I also have a few olive trees so I produce my own rosemary olive oil."This nature lover told us about his vegetarian zucchini carpaccio recipe.

Zucchini carpaccio in tagliatelle

VERY EASY. For 4 people. Preparation: 10 min. Rest: 1 hour.

Ingredients: 2 large zucchini (or 4 of medium size) • 1 untreated lemon • 1 clove of garlic • olive oil • salt • freshly ground pepper

Rinse the zucchini, remove the tail and peel them. Cut the zucchini into strips lengthwise using a peeler, which gives them the shape of tagliatelle, and place them in a serving dish. Sprinkle them with the juice of the lemon, where they will marinate.

Peel the garlic clove and grate it over the zucchini. Season with salt and pepper and a drizzle of olive oil.

Refrigerate at least 1 hour before enjoying them as a starter or as an accompaniment.

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⋙ Tagliatelle with mushrooms and hazelnuts: Alexia Duchêne's creamy recipe, from Top chef 2019

⋙ Pear and Fourme d'Ambert tart: the very easy recipe by Laurent Mariotte

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