Gobble Up Life Against Covid-19: Guy Savoy’s Lentil Curry

In these times of generalized confinement, we have an old family legend about lentils, peddled from generation to generation. That of a grandfather lost somewhere between the Meuse and the Somme during the First World War. Imagine, survival in the mud and shit of the trenches. Another form of containment. We pulled the bayonet out of the barrel, under the machine gun, to expose ourselves to another kind of deadly virus. In the family story, our furry young grandfather had been stranded for days under a bus storm when a ladle of lentils was thrown into his bowl and he lapped up without paying attention to this ragougnasse. Up to the spoon too much, when a nasty piece of junk was stuck in one of his ratiches, causing him terrible pain that he had to endure for three days and three nights. “We were in the middle of a pipe breaker, he said. Me, it was nothing, my tooth, next to the comrades who had their holes drilled. But if you knew what I tasted … “


One day, he told us that he may have survived this steel storm because he had “The rage that you treat your tooth”. He had kept from this painful episode a holy scare of lentils, which made him say when he was served: “You trilled them well, didn’t you?” Are there more stones or scrap? ”

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Not only is the lentil today, most of the time, well sorted but it is above all a precious vegetable protein and a universal legume in all cuisines of the world. In France alone, there is a slew of varieties to delight all the simmerings: we think of green lentils from Puy, Berry but also the blonde from Saint-Flour and lentil from Champagne.

Multi-star chef

We borrowed its lentil curry from multi-star chef Guy Savoy in his amazing book Gourmet vegetables (1). You need 100 g of carrots; 100 g onions; 200 g lentils; a teaspoon of curry powder; 15 cl of fresh cream; a tomato; a knob of butter; salt and pepper.

Wash the lentils several times in plenty of water and soak them for 45 minutes, then drain them.

Peel onions and carrots and cut them into small dice four millimeters per side. Put these in a frying pan over a low heat with a knob of butter, just long enough to let them return their vegetable water. Then add the lentils and twice their volume of water. Put a lid and cook over low heat 45 minutes. In the meantime, check from time to time that there is enough liquid in the pan so that it does not stick and, if necessary, add a little water.

After 45 minutes of cooking, add 15 cl of fresh cream and a teaspoon of curry powder. The cream will first liquefy, then when the boiling begins, it will start to reduce.

Meanwhile, world a tomato. Start by cutting a cone around the tail with a small pointed knife in order to remove the slightly hard part of the flesh at the same time. To peel the tomato, cut a small cross at the base of the fruit then immerse it for twelve seconds in a saucepan of boiling water, and then fifteen seconds in cold water. The skin then withdraws on its own.

Cut the tomato crosswise and, using the knife, remove the seeds and the pulp to keep only the flesh. Then cut the tomato into small dice.

Pour the lentils into a baking dish. Add the diced tomatoes and place in the oven for three minutes, enough time to heat the tomato.

(1) Gourmet vegetables by Guy Savoy with Guy Langlois (ed. Plon, 1985)

Jacky durand


Let’s eat life against the Covid-19: the calendos party

Do you have time? That’s good, we suggest you make a small monument for the taste buds and eyes. Because cooking is also a game of construction, cabinetmaking, sculpture, in short a whole manual art that arouses curiosity, taste. It is true that the visual has taken a preponderant place for a long time in the gastronomy today instagram to excess. To the point that, sometimes, the dishes that we are about to taste in the restaurant are prettier than good. But the fact remains that at the start of a culinary creation, there is often a sketch scribbled by a chef to explain to his brigade the arrangement of the ingredients.

At home, we are not necessarily the Botticelli of the strawberry charlotte or the Fragonard of the mille-feuille. But let’s face it, we’re happy when our apple pie or our pie shimmers the eyes of the guests. It’s because we’ve done everything to match the apple rings and make the pâté stuffing a mosaic of colors, tastes and textures.

Camembert apple mille-feuille

Today, you are offered to “play” with two major ingredients, a camembert and apples which should not be very difficult to find even in these times of confinement. This recipe comes from a clever and enticing book, My 100 cheese recipes by Jean-Charles Karmann (1), who explains: “The great enthusiasts who believe that cheeses cannot be tasted other than life on bread may be surprised; let them be reassured: never in the recipes that I offer you the unique taste of this traditional product is altered. On the contrary, the combinations of flavors offered always highlight it. ”

For its “apple camembert mille-feuille”, you need: a very firm camembert; 2 golden apples; 40 g walnut kernels; 2 tablespoons of breadcrumbs; 2 tablespoons calvados; 50 g of semi-salted butter; 1 tablespoon caster sugar.

The apple camembert mille-feuille will be even better if you let it ripen for about ten hours. Remove the Camembert from its box and reserve it. Without removing its crust, cut the camembert into three equal discs in the thickness direction. Reserve them on a plate. Peel an apple, seed it and cut it into slices about ½ cm thick. Book.

Melt 40 g of butter in a pan over low heat. Sprinkle with sugar, then add the apple slices. When they are nicely browned, flambé them with calvados until they are extinct, and let cool. Reconstitute the camembert by placing the apple slices between each disc of camembert.

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Put the camembert in its original box and let it ripen all day (around ten hours) at room temperature, turning it from time to time so that the cooking juices from the apple flow well into the dough of the camembert .

Mix the walnuts very finely with the breadcrumbs. Using a paintbrush, brush the camembert crust with the rest of the melted butter and coat each side with the nut crumbs.

Make apple crisps. Preheat your oven to 70 degrees. Finely chop the remaining apple without peeling or removing the seeds. Line the baking sheet with lightly buttered aluminum foil. Put the apple slices on it and let them cook for about two hours. You can also spend eight minutes in the microwave at low power. Serve the mille-feuille on a platter with the cooled apple chips.

You can accompany this mille-feuille with a thin slice of green cabbage and green apple or a curly bacon.

(1) My 100 cheese recipes, by Jean-Charles Karmann (ed. Minerva, 2005, 32 euros)

Jacky durand


What helps against annoying cravings?

Cravings come in powerfully – and often when you want to lose weight. What does the body really need in such moments? If you pick the right hunger brakes, the pounds will drop more easily.

Cravings often have little to do with real hunger. When the body runs out of energy, it likes to cry out for something sweet to raise its blood sugar level again. But he is much less choosy. “When it comes to cravings, the body usually doesn’t lack nutrients,” says nutrition psychologist Adrian Meule.

Cravings usually require high calories

Foods rich in fat and carbohydrates in particular appear in the mind’s eye when the cravings strike. Not cucumber slices or apple pieces, but pizza, chips and chocolate – a relic from the times when high-energy foods ensured survival and the body had to provide for hunger times.

Many also involve emotions. Children get chocolate as a reward or for comfort. In a stressful phase at work, a bag of gummy bears helps. “These are trained habits,” says Maike Ehrlichmann, nutritionist and certified nutritionist from Hamburg.

But what do you do if you are craving chocolate and chips? Maike Ehrlichmann thinks little about self-mortification, but advises: “Take what you feel like and see if you are really better.” Then you might notice “that the desired effect often does not occur at all.” Prohibiting something is the wrong reaction.

Eat in peace and alternatively reward yourself

Instead, it is important to find out what the body really desires: Perhaps a relaxation exercise, a short walk or a conversation with friends bring a lot more wellbeing than the quickly plastered box of chocolates. Control is quickly lost, especially when having meals on the desk or in front of the television.

“The feeling of satiety sets in after 15 to 20 minutes, the chocolate bar is already gone,” says Antje Gahl from the German Nutrition Society. Chewing, tasting and swallowing in peace is therefore a good way to limit the amount of food to a healthy level. “Distraction also helps,” says Gahl. “Because eating is often a substitute satisfaction.”

Even on a diet with strict rules, the cravings often spark in between. The risk of cravings can be reduced with a flexible weight loss strategy and a menu that is as varied as possible. A little planning also helps: an emergency snack in your pocket, such as nuts or a protein bar, can make the candy bar from the candy vending machine superfluous.

Salad and soup are healthy gastric fillers

Of course, you can also outsmart the cravings: via the taste receptors of the tongue and the stretching of the stomach. Does the stomach sufficient, it signals saturation. For example, a large portion salad ideal to supply the stomach with plenty of filler without unnecessary Calories to charge.

Soup is also a good stomach filler. “With soups, the warmth also ensures that we feel comfortably full for a long time,” says graduate ecotrophologist Brigitte Neumann. The nutritionist from the Franconian Uttenreuth recommends that you satisfy your hunger with vegetable soups in particular. “If you want to go fast, frozen soup vegetables are in Vegetable broth ideal. Just bring it to a boil and then enjoy. “

Grain dumplings support the filling effect without supplying too many calories. For the dough, the expert mixes two tablespoons of cereal, an egg, a tablespoon of cream cheese and Spices to taste, Then shape small dumplings and cook in the soup for 15 minutes. The included egg bends thanks abundantly protein later cravings.

Proteins fill you up for a long time and inhibit the desire for sweets

“In addition to eggs Quark“Harzer cheese and low-fat sour milk products are good food cravings,” says Neumann. The proteins not only boost the metabolism and thus increase energy consumption. They also have a high satiety value and thus curb the appetite for chocolate, crisps and other sweet sins. A slice of whole grain bread is also ideal for in-between hunger, according to the nutrition expert.

Acid shrinks hunger

Intense taste stimuli can also curb cravings. So it can help when craving chocolate eating something sour: if everything contracts in the mouth, the desire to eat automatically decreases. An acid one cucumber, snacking directly from the glass or as a bread set stops some food cravings. This also applies to a glass of lemon water. A vinegar-oil dressing in the salad makes us eat less during the main meal and supports the satiety effect.

Spiciness numbs the taste receptors

Sharpness can also prevent you from reaching too often. Spicy chilli chips are usually eaten less than the mild pepper variety. This is because the pungency numbs the taste receptors. This reduces the desire to continue eating.

Hot peppermint candies and chewing gums have a similar effect. The toothbrush handle is also popular to keep chocolate cravings at bay. Because the taste of fresh mint dampens the desire sugar,

Bitter substances put a brake on saturation

Bitter types of salad such as chicory, endive, arugula and Radicchio also prevent food cravings. As soon as the tongue tastes something bitter, a saturation brake is set in motion. The bitter taste is a warning signal to the body of potentially toxic substances. He wants to prevent you from consuming too much of it and you automatically eat less. The types of lettuce taste as a salad, in a sandwich or in a curd as Spread,

“Too much waiver makes us hungry for a caterpillar”

If all of this does not help and the desire for chocolate becomes overwhelming, the following applies: “Just eat a piece and give in to the pleasure, instead of feeding yourself like a little caterpillar through an abundance of low-calorie snacks”, recommends the health expert. “It doesn’t have to be the whole table right away.”

Cravings: Those who know the triggers can take countermeasures

In addition, the expert advises to go on the cause research in case of constant cravings. “Often leave us stress, Boredom, frustration or too many sweets. Who knows why he is accessing can fight the triggers and create healthy alternatives. “


Climate change is becoming a risk for the nut brand

Cologne The bush fires in Australia also have consequences in the Swabian town of Ulm. Not only did the fires kill koalas and kangaroos, 6000 hives were destroyed in New South Wales alone. As of July, the almond trees are now missing millions of bees for pollination.

“This could lead to serious crop failures with almonds,” fears Ralph Beranek, Co-Managing Director of Seeberger, specialist for nuts and dried fruit. After all, Australia is the second largest almond producer in the world after the USA.

Climate change is increasingly becoming an unpredictable business risk for Seeberger. “The shortage of water in California a few years ago caused the prices of walnuts, almonds and pistachios to explode,” says the 54-year-old. Three years ago there were hardly any dried apricots worldwide due to the drought. In order to better spread risks, Seeberger has been buying its goods from different climate zones and continents for several years.

The former grocery store Seeberger has been selling coffee, nuts and dried fruit for more than 175 years. With almost 600 employees, the family company today generates around 300 million euros.

“We have never had any loss years and have grown strongly recently. But rising raw material costs are already a burden, ”says Clemens Keller, co-managing director from the shareholder family. Regarding the result, he only says Swabian reserved: “We are satisfied.”

Second mainstay

“Seeberger has established itself as the top dog in the field of fruit and nut snacking in Germany,” says Sebastian Theopold, Managing Director of Munich Strategy Consulting. Europe’s leading brand provider benefits from the trend of natural snacks. If dried fruit and nuts stuck to something stale for a long time, they are now on the menu of vegans and hipsters.

Because the prices of natural goods fluctuate strongly, Seeberger has built a second pillar: the all-round supply of companies and restaurants with coffee and tea. The Ulm company offers coffee machines with filling, technical service and in-house payment systems nationwide. “We deliver our own roasted coffee, our nut and fruit snacks and oat bars in our own machines – nobody else can do that,” says Beranek. Customers are Miele, Iveco or Philips,

Seeberger started in 1844 as a small grocery store. Back then, the free commercial city of Ulm was the capital for nuts and seeds alongside Hamburg. They were delivered from the northern Italian ports. In 1882, a large coffee roaster was added and today it is one of the oldest in Germany.

After the Second World War, the Seeberger family, who had no suitable descendants, handed over their five-man company to the current Rohm / Keller family. Ralph Beranek has been on the management board since 1996, initially with owner Julius Rohm. Ulm Beranek has already completed his dual business studies at Seeberger. After two years in sales controlling for an international freight forwarder, the company brought him back for international business. “It was a rocky road to make our brand known abroad,” he admits.

Today, foreign sales are around a quarter of total revenue. In 2003 Clemens Keller, 48, took over the management post from his uncle Julius. After completing his studies, he worked in industry for a few years.

Seeberger bosses Clemens Keller and Ralph Beranek (right)

Coffee as a second mainstay.

(Photo: Seeberger)

Keller takes care of the Ulm location, production, finance and human resources. Beranek is responsible for sales, marketing and purchasing. “We also complement each other well: I am the more extrovert, Clemens Keller the analyst and strategist,” says Beranek. When two shifts were introduced in 2014 due to increasing orders, there was trouble with the works council. “It has long been established, the cooperation is going well and constructively,” emphasizes Keller.

Beranek explains the success of Seeberger as follows: “Unlike our competitors, we work with fixed suppliers – sometimes for generations. We know the entire supply chain right down to the tree. The farmers get the best and most beautiful nuts and fruits from the field for us. ”Only ten percent of a harvest has“ Seeberger quality ”.

It has its price. “Customers expect something special from us. We cannot and do not want to keep up with the discounter prices,” explains Keller. The company deliberately does without private labels. Seeberger’s market share among the branded products is around 30 percent. Competitors are the family company Kluth from Henstedt-Ulzburg or nut specialist Ültje, which belongs to the Intersnack snack biscuit group.

Seeberger tries to stand out from the competition with product innovations. For example with soft fruits such as plums or apricots. In 2009, the Ulm company developed a special process to keep them juicy and durable at the same time. Bestseller remains student food. Exotic nut mixes with cranberries and mangoes are increasingly in demand.

“Our customers are getting younger,” says Keller. “Students also afford high-quality natural products today.” Three years ago, the traditional company took over the start-up Müsliglück from the Black Forest. But it was not until Porridge’s breakthrough came. “A new product rarely hits Germany like a bomb, we have to be patient,” says Beranek. Industry expert Theopold honors this: “Seeberger is extremely strong in bringing new concepts to the shelf.”

Competition from corporations

New in the range of around 100 products are natural snacks for on the go such as fruit balls, oat bars and nut mix in bar format. “Healthy snacking continues to be a growth segment,” said Theopold. Last but not least, this can be seen from the fact that Nestlé and Mars is just going big in this market. Mars with the “Be Kind” nut bar and Nestlé with “Yes!”

In addition to balanced nutrition, more and more consumers are also paying attention to sustainability. Seeberger produces around 100 million orange bags of dried fruit and nuts every year. The packaging should keep it fresh for as long as possible. “Biodegradable films made from corn or sugar cane cannot do that at the moment,” says Beranek. This year, however, the Ulm company is converting the packaging to recyclable mono-material film.

The Seeberger bosses not only sell natural products, they are also close to nature in their free time. For many years they undertook racing bike tours and triathlons. They completed the one-week Transalpine Run several times in a team of two.

“With extreme running, you learn to appreciate and trust each other,” says Beranek, who is now a little sporty. Clemens Keller continues to run and relies on a secret weapon from Seeberger: “No marathon without dried pineapple.”

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