The experimental garden at Kernévec (Brittany) features a laboratory which is available to students following the food sciences course. Prince de Bretagne has asked these students to create recipes that can promote local products such as tomatoes, artichokes, broccoli and cauliflower, all in the framework of a module 'culinary and dietary art'. These recipes will then be presented during large Breton festivals, such as Chants de marins, which is held in Paimpol in August, and the Fête de coquilles of Saint-Brieux, as well as during Prince de Bretagne's general meetings. "The goal is to present more processed vegetables," according to Michel Marquier, a teacher at the college.
A few recipes that have already been conjured up are curry-cabbage salad, tomato-broccoli cannelloni's, tomato and goats cheese pana cotta and a verrine of broccoli and salmon mousse. Last week the students came up with 'vegetable small fruits', a mix of seasonal fruit and veg. "Surprising. Delicious."
