Evodia organized a 0-waste cooking workshop this Wednesday evening. Peels, fish skins, vegetable tops, leaves, cooking water, seeds… Everything can be cooked. We tried to take up the challenge!
This Wednesday, November 20, the meeting was at the Moulin des Corbières in Gérbamont with the Vosges caterer POPÂ and the chefs Aurélien and Benjamin Michel. They are both very committed to zero waste cooking. For them, everything is cooked and there is no waste.
On the menu: a revisited hummus-style chickpea mousse. The mousse is cooked with chickpeas and whole milk. The mousse is put in a siphon for an airy effect and served in small glasses with chickpeas browned with shallots and on top a mousse with morel water. A delight!
Vegetable peel chips
The chefs also offer Jerusalem artichoke peel chips, or olive powder with unused pieces, pumpkin powder and tuiles made from flax seeds, sesame, squash and pea water chicks. A marvel which will then complement our chocolate mousse.
Fish skin chips version
Who doesn't throw away the fish skin? The chefs had the idea of offering a crispy chip with the skin of Vosges trout. The skin is dehydrated, then deep-fried. The texture is incredible, it really looks like a potato chip. The Vosges trout is marinated in beetroot gravlax, with a chip on top made from fish skin. It adds a touch of crispiness.
The chefs also presented a verrine made from pumpkin emulsion, whipped in a siphon with a scoop of passion fruit sorbet ice cream. The pumpkin is cooked with the skin and seeds, then mixed. Everything is eaten. A very original sweet and savory verrine. On top, we find the rinds of the olives which have been dried.
We then move on to beef grattons with pickles and a cheese emulsion. Then breaded Munster cheese on a bed of fromage blanc and chives.
To finish for dessert, make way for the chocolate mousse made with two ingredients: chocolate and chickpea water. The chickpea water is heated, then poured over the chocolate. We whisk and pass the mixture through the siphon. Served with a small tuile of flaxseed, sesame and squash.
All the ingredients were used by chefs Aurélien and Benjamin Michel and there is no waste.
In the Vosges, we reduce waste
With this workshop Evodia wishes to show that it is possible to produce less waste and waste less. This allows you to save money and throw less food in the trash. In the Vosges, we throw away less and less. Trash has lost 7% since 2023. But we can still progress. The objective of 43 kg of waste to be incinerated per inhabitant is being met for the moment. Sorting errors gradually decrease. In the Vosges, this represents 5.73kg per inhabitant.
Feniix in Rambervillers recycles waste into energy and urban heat network. The 75 million euro factory represents one of the largest projects in the Vosges.
