The Fourchette verte Jura recipes are now available in a book. To mark its 20th anniversary, the local section of the label, which promotes a balanced diet, joined forces with Éditions D+P to release “Coup de quatre”. The book lists 80 recipes created in collaboration with chefs Kai Rosenfeldt from Victoria in Delémont and Thierry Gélineau from the Interjurassienne Rural Foundation. “We have had a collaboration for several years with “Le Quotidien jurassien”. One recipe per week is published in the newspaper. We said to ourselves that it was a shame not to be able to turn it into a book,” explains Stéphanie Mertenat Eicher, director of the O2 Foundation which oversees Fourchette verte Jura.
The book groups together recipes by season, with particular attention paid to reducing food waste. “We also want to show that Fourchette verte rhymes with pleasure,” says Stéphanie Mertenat Eicher. The director of the O2 Foundation insists that Fourchette verte Jura does not constitute a diet.
“Coup de fork” will be available in the coming days in bookstores in the region. It can also be ordered from Éditions D+P. /alr
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