Vegetarian French Gourmet?

[Guest guest]

Hey,

Does anyone have any recipies for a Vegetarian French Gourmet Main

Course? I have to prepare one for my catering class in a few weeks. I

can't seem to find any online... they all call for chicken or fish!

Anyway, any help is greatly appreciated!

Thanks.

[Guest guest]

Hi Troxeli,

 

I replied to this a couple of days ago, but my reply seems to have

disapeared into cyberspace.

 

The problem with doing a French Gourmet Vegetarian meal is that the

French don't do vegetarian. It is just not part of their mind set.

I have visitted France on a number of occassions and the only

vegetarian meal I have ever been offered is a mushroom omellette -

even in quite expensive restaurants. There may be some variation in

the mushrooms they use, but after a fortnight in France I can do

without anymore mushroom omellettes!

 

So the most authentic thing you could do is a mushroom omellette.

 

I had a look in Madhur Jafferry's World Vegetarian - a really good

book for foreign food. She lists just three french recipes:-

 

1. Omellettes! But she does list mushroom as a filler along with

tomatoes, goat's cheese with herbs, (bell) peppers. However her

main suggestions are Cheese and Chives or Asparagus.

 

2. Les Panisses (Chickpea flour chips) which she suggests serving

with Stir fried aubergines with Tomato and Parmessan Cheese (doesn't

sound very French to me!) There is a recipe for panisses at

http://www.recipecottage.com/pastries/panisses.html

 

3. White beans with rosemary, which is a dish that she adapted

from a recipe from a bistro in Paris. Her favourite way of serving

it " put it in the centre of a large plate, grate some parmessan

cheese over it and the top it all with some garlicky (sic.) greens

such as broccoli di rape or spinach. The recipe is available at

http://www.fareshare.net/recipesV3-01-W.html#White%20Beans%20with%

20Ro in mastercook format.

 

An alternative is to find a recipe from the north west of Italy, as

there is some seepage of cuisine across the boundary.

 

Best wishes - have fun

 

Adrian