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, home made peanut butter, the neighbor’s bread, yogurts, seasonal fruit, local cheeses, honey produced at La Roane and sometimes eggs, croissants or chia pudding.
Lunch is served buffet style with soup and a selection of freshly prepared hot and cold 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” “I wish dinner would never end!”

“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 best vegetarian food I have ever taster”

“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

Ingredients:

2 onions
Dried bread, broken into chunks and soaked in water or milk
2 eggs
Ricotta (or smoked tofu if vegan)
Optional ingredients: parsley, 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.
Take the soaked bread and drain out the liquid.
Add the eggs and mix well. Add salt, pepper, cheese, tofu or 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 chickpea flour
2 cups water
Salt
Rosemary
Olive oil

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

Whisk water and flour. Leave to soak for 6 hours (or more).
Prepare a shallow baking dish and cover base with olive oil.
Whisk the flour and water mixture, add salt and pour into the baking 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. Serve warm.

ENZO’S OAT FRITTERS

Approximately 60% oats
Approximately 30% grated courgettes
Approximately 10% grated carrots
Optional additional ingredients: chopped onion, sunflower seeds, pumpkin seeds, nuts,..

Mix all ingredients in a bowl by hand 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.
Shape them using your hands or spoons into patties 1 cm thick.
Heat a little oil in a pan. Normal cooking time is 2 minutes on each side, depending on the size of the galettes. They should be a lovely golden colour. Bon appétit!