How to define Vital Food in 3 words?
Health, complicity, informed choices (ok, that’s four).
What does it have more than other cooking magazines?
It is a magazine that mixes gluttony and health with a completely new tone. It is aimed at all cooking fans, those who spend their time preparing good meals, those who make sure they eat to be in good shape, those who have two left hands in the kitchen… You can find recipes, of course, but you can also decipher Food news (new foods, recipes that are making the buzz on the web, news questions like those about milk or palm oil, “diet” trends…). We go to meet chefs who give us lots of little tips that are easy to reproduce at home, we discover foods that taste good and are healthy, we learn to compose menus to meet specific needs, such as recovering quickly and well. a cold for example…
Give us your inescapable recipe…
Salmon tartare served with zucchini tagliatelle. Obviously, you need impeccably fresh fish, so you brief your fishmonger. Then, we cut the salmon into mini-dices that we season with a dash of olive oil, chopped coriander and mini-diced white onion. At the same time, cut small fresh zucchini into tagliatelle, using a peeler or a mandolin (watch your fingers!). We season with lemon juice, olive oil and pepper and we serve with the tartare which we have presented in a small dome on plates. No need for cooking or a lot of ingredients, it’s quick, healthy… It’s 100% Vital Food!
What is your cute sin?
Raw or smoked fish, beef bourguignon, a cheese platter with walnut sourdough bread, Italian ice cream… Am I entitled to several answers?