Food | La Roane - Yoga & Activity Holidays in France

SCRUMPTIOUS FOOD!

We offer organic and locally sourced food wherever possible.
The food we serve is vegetarian and is one of the highlights of La Roane. It is prepared with love, attention and artistry by our award-winning Italian chef, the ever-popular Enzo. He is an artist whose medium is food.

Buffet breakfast is a wide selection of porridge, cereals, home made jams, the neighbor’s bread, yogurts, seasonal fruit, cheeses, honey produced at La Roane.
Lunch is served buffet style with soup and a selection of freshly prepared dishes.
Dinner is a served three course meal, a mix of colours and flavors to enchant your palate. Good local wine is provided at no extra cost with the evening meal.
Coffee, a wide range of teas-including La Roane’s garden herbal teas, juices and snacks are available free of charge at any time of day or night. We will make sure you do not go hungry at any time!
Guests are asked to help clear up at meal times.

Hereafter you can see some of Enzo’s recipes

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Praise for Enzo and the food

The food is definitely a huge highlight of la Roane, here are a few quotes of what people said last year.

“Inspirational, creative and delicious. Enzo is amazing, the love and passion he puts into the food is astonishing. Excellent wine too!”

“Outstanding in every way”

“The food was out of this world wonderful! Delicate, sophisticated, imaginative. Cooked with love, science and skill by a talented cook who should have a cookbook because his food is so special”

“Every plate made me so happy and I feel incredibly healthy”

“The plans to kidnap Enzo are now at an advanced stage! Wonderful food. I looked forward to every meal”

SOME OF ENZO’S RECIPES

CHOCOLATE MOUSSE – DARK and WHITE

For each flavour (for 20+ persons):

350 g chocolate (dark or white) • 100g butter (replace by margarine if vegan)
17 fresh eggs (only 16 if white chocolate as it is lighter)
Salt in the egg white
Optional ingredients: chilli (fresh or dried flakes), mint, almonds, cinnamon, coffee, lemon or orange zest, crystallised ginger

Prepare several hours before required so it can set in the fridge.
On low heat, melt the chocolate and butter together in a bowl over hot water.
Separate the whites and yolks. For the white chocolate whites, add salt.
Whilst the whites until stiff.
When the chocolate and butter has melted, add the egg yolks and mix. Add any optional ingredients at this stage.
Slowly fold the whisked egg whites with a metal spoon into the chocolate mixture to form an emulsion.
Spoon carefully into wine glasses, tea cups, or individual ramekins.
Cover and keep in fridge several hours before serving.

STUFFED ONIONS

2 onions

For the stuffing:

Dried bread, broken into chunks and soaked in water or milk (feel free to use leftover rice instead)
Parsley
2 eggs – although could use flour instead if want to avoid eggs
Ricotta (or smoked tofu if vegan)
Optional ingredients: Cooked courgettes, spinach, peas, sundried tomatoes, roasted pine nuts, olives, capers,…

Preheat the oven to 200 degres celcius.
Peel the onions and cut in half length ways. Boil them for about 15 minutes. When done, remove very delicately so as not to lose their form.
Prepare an oven tray, line the base with grease-proof paper.
Gently separate the onion layers into many half pieces. If the onion is fragile use 2 together. Do not use the absolute outside as it could be a bit tough.
Take the soaked bread and drain out the liquid.
Add the eggs and mix well.
Chop the parsley finely and add to the stuffing along the ricotta or tofu, salt and pepper and any optional ingredients.
Fill the onion layers with a bit of the stuffing and close slightly. Place in the prepared oven tray.
Bake for about 20 minutes, but check on them before.

FARINATA

1 cup Chick pea flour (from Mediterranean area)
2 cups water
Salt
Rosemary
Olive oil

There’s a lot of protein in chick peas, and as long as it is cooked well it is digestible.

Whisk water and flour. Leave to soak for 6 hours (or more). It ferments during this time, until it becomes thick like honey.
Prepare a shallow baking dish and cover base with olive oil.
Whisk the flour and water mixture and pour into the glass dish, add more oil and cover with rosemary.
Put into a hot oven to cook for about 25 minutes until it goes golden brown and firm.
If you put too much liquid in and it remains sloppy then cook longer.
Serve hot.

ENZO’S COURGETTE PANCAKES "GALETTES"

Approximately 60% oat flakes (Quaker Oats, for example)
Approximately 30% grated courgettes
Approximately 10% grated carrots

A sprinkling of chopped onions and seeds such as sunflower or pumpkin or both.
Mix in a bowl and add water for a smooth consistency (roughly 10% of the volume).
Leave for 15 minutes for the oats to absorb the water. If too dry after this period then add a little bit more water.
No need to wait any longer as the oats will have absorbed most of the water. Make into pancakes. Ideal thickness is half a centimetre but no more than 1 cm and no bigger than about 6 cms in diameter (2.5 inches).
Put a little oil in the pan (any type of oil) and warm the oil (not too hot). Use a stronger heat at the beginning and then lower the temperature. Normal cooking time is 5 minutes, depending on the size of the galettes. They should be a lovely golden colour.
Slowly fold the whisked egg whites with a metal spoon into the chocolate mixture to form an emulsion.
Bon appétit!