Throughout my travels, I have collected traditional recipes that can meet the energy, environmental and economic requirements of a rapidly evolving culinary world. Using exclusively plant-based ingredients is one of the solutions to the climate emergency, but this responsible approach demands three times as much work, creativity and preparation. Avoiding dairy products and eggs, for example, means I cannot use the ingredients traditionally found in French cuisine. We gather bark, edible flowers, spices… In the kitchen, fermentation, drying and other energy-efficient techniques are taken to their absolute limit.

This labour-intensive process of development, research and exploration, spanning several months, was carried out in collaboration with Shira Benarroch, a plant-based cuisine consultant and recognised specialist in fermentation. It was a natural collaboration between two women determined to demonstrate the merits of a more virtuous diet.