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Openingsuren van onze restaurants - 11 November

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Horaires exceptionnels - 11 novembre

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Onze groente van de maand: venkel

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Veggie of the month, veggie in the spotlight: the fennel

 

Veggie of the month, veggie in the spotlight ...

For our health, and that of our planet, we put a fruit or seasonal vegetable in the spotlight every month. The lucky winner is featured in several delicious recipes. Discover them here!

 

Fennel, what a scoundrel!

It’s raining, it’s wet, it’s the fennel festival! The proof: it’s been invited into our recipes this month. Star of the month for November, fennel has several superpowers: loaded with minerals, strengthened with vitamins, rich in micronutrients. Perfect to start winter with.

We have invited it into our recipes, with MSC cod and courgettes.

Shall we leave you to discover the recipe?

Fennel compote with orange, cod and crispy courgettes

Prep + cook: 35 min.

Easy

Serves 4:

  • 2 small fennels
  • 2 small courgettes
  • 1 orange
  • 1 lemon
  • 1 onion
  • 400 g cod loin
  • 4 tbsp olive oil
  • 4 sprigs flat-leaf parsley
  • ½ tsp fennel seeds
  • salt and pepper

Method:

  1. Remove the fennel stalks (keep the green) and dice the bulb. Chop the onion. Brown the ingredients for 2 minutes over a gentle heat in a large pan with 2 tablespoons of olive oil and the fennel seeds. Add the orange juice, salt and pepper. Simmer over a gentle heat for 10 minutes covered, then another 10 minutes uncovered.
  2. Dice the courgettes and brown over a medium heat for 5 minutes with 2 tablespoons of olive oil. Add the chopped parsley, salt and pepper.
  3. Cut the cod into 4 slices, place on the fennel, cover and cook over a gentle heat for 5 minutes. Salt and pepper.
  4. Serve the cod with the fennel compote and the courgettes. Garnish with sprigs of fennel and a slice of lemon. Serve with mashed potato.

Tip: You can replace the cod with chopped fillets of chicken, cooked in the pan with the courgettes.

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Légume du mois, légume d'émoi : Le fenouil

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We zijn opzoek naar een commerciële assistent

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Nous recherchons un(e) assitant(e) commercial(e)

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Légume du mois, légume d'émoi : Le champignon

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Wonderfall

 

Ding dong !

Our new salads, sandwiches, soups, hot dishes and sweet tarts are finally here. Our new recipes are now available in our restaurants!

This autumn, we are serving electrifying new spice fusions and taste and flavour combinations.

This season, get ready for spices and legumes that will brighten your autumn, with recipes inspired by travels around the world (but using local produce!). With vegetables and nature as our sources of inspiration, we have concocted creative, mouth-watering, natural recipes.

An explosion of colours and flavours that promise magic moments...

Our new salads, sandwiches, soups, hot dishes and sweet tarts are finally here. Our new recipes are now available in our restaurants!

This autumn, we are serving electrifying new spice fusions and taste and flavour combinations.

This season, get ready for spices and legumes that will brighten your autumn, with recipes inspired by travels around the world (but using local produce!). With vegetables and nature as our sources of inspiration, we have concocted creative, mouth-watering, natural recipes.

An explosion of colours and flavours that promise magic moments...

 

What makes them so great? Because these are seasonal vegetables, there’s something for everyone!

What makes them so good for you? Because they are rich in proteins and vitamins, they’re good for your health.

 

Introducing our stars of the season:

 

ATACAMA

 

 

 

Atacama is the dish that will warm your heart and your taste buds. It’s like a Chilli Con Carne, but without the Carne – great for your health and better for the planet. Its secret? A perfect balance between legumes and vegetables: kidney beans, organic tomatoes, organic (Belgian!) quinoa, onions, sweet peppers, paprika, coriander and parsley, seasoned with a touch of finely ground salt and black pepper.

 

TARTE LENTILLES

 

You’re going to love this tart. With its crunchy crust and sweet filling, this is the perfect combo for a sweet snack. It’s the dessert of the season, the new product you really must try. And with good reason: this tart contains a mystery ingredient. The kind of ingredient you wouldn’t have thought of, would never have guessed, and which makes this dessert so fragrant. Want to know what the secret is? A lentil base: totally unexpected, but incredibly mouth-watering.

 

TRIO OF SOUPS 

 

Looking for a smoother dish to warm up with? The trio of soups – coconut red lentil, kidney bean and harrira (Moroccan recipe) – will warm your taste buds! Legumes blend with spices for a tasty, fortifying experience...These bright and cheerful recipes are packed with taste and extremely well balanced, resulting in velvety delights!

 

BREAD WITH LENTILS

This product is the major new kid on the block this season. Can you guess what it is? It’s organic, novel, fantastic.

It’s our new bread. Organic. With lentils.

If there’s a legume of honour this season, it’s the lentil. In bread, they provide the perfect energy boost for your day. They are served with red cabbage in the Alice sandwich, with nitrate-free ham and Comté in the Louisa sandwich, and combined with seaweed tartare and tofu in the Mitsumi sandwich.

There’s so much to love about autumn.

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Wonderfall

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