French Farmhouse Vegetarian Dinner
Whether entertaining at his farmhouse or creating recipes for his Le Pain Quotidien cafés, Alain Coumont loves showcasing vegetables—even, sometimes, in delectable vegan dishes.
© Martin Morrell
Chilled Zucchini Soup with Purslane
This cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic. It’s brightened with purslane, a lemony weed; baby arugula leaves can be substituted.
© Martin Morrell
Braised Baby Artichokes with Tomato Coulis
This healthy, zippy Provençal classic is known as artichokes barigoule. Served over whole-grain brown rice or buckwheat couscous, it makes a lovely vegan main course.
© Martin Morrell
Oven-Roasted Tomatoes with Goat Cheese
For these buttery-soft roasted tomatoes, Alain Coumont boosts the flavor of the creamy goat cheese filling with garlic and basil.
© Martin Morrell
Pan-Seared Apricots and Figs with Honey and Lavender
This simple dessert delivers a lot of flavor without a lot of work. Try it with any combination of summer fruits, or use thyme instead of lavender.
Become a fan
Follow us