Green legumes

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Legumes are the seed of the plant surrounded by a protective seed coat and include beans and peas. Legumes are known for their high protein values and are often used as an alternative for animal sources of protein. In order to be edible, legumes must always be cooked to soften the starch and cell walls.

Basic techniques: Blanching, roasting, stir-frying, drying, gratineeing, puréeing, infusing, marinating, deep-frying, ice cream, mousse.

Flavour combinations: Asparagus, beef, dill, artichoke, lamb, mint, potato, prosciutto, white fish, rosemary, pork, fatty fish, hard cheese, egg, bacon. 


Aspic with peas, paella broth, chorizo oil, and crispy rice

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Aspic with peas, paella broth, chorizo oil, and crispy rice
Pea and French bean yolk

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Pea and French bean yolk
Pea mayonnaise

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Pea mayonnaise
Pea mousseline

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Pea mousseline
Fresh pea gazpacho

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Fresh pea gazpacho
Stir-fry sugar snaps

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Stir-fry sugar snaps
Sugar snap granita

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Sugar snap granita
Bacon-wrapped haricots verts

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Bacon-wrapped haricots verts
Pea mousse

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Pea mousse
Broad bean open quiche

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Broad bean open quiche
Pea pod and lemon verbena panna cotta

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Pea pod and lemon verbena panna cotta
Pea pesto

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Pea pesto
Legumes in jelly

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Legumes in jelly
Powdered peas

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Powdered peas
Sambal goreng beans

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Sambal goreng beans
BBQ mangetout juice

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BBQ mangetout juice
French bean jus

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French bean jus
Double-podded broad beans

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Double-podded broad beans
Fresh peas

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Fresh peas
Bird's nest of mangetout chiffonade

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Bird's nest of mangetout chiffonade

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