Intensity: MEDIUM | Season: Peas, broad beans, herbs.

Main

Galette (pea + ricotta + mint, pâte brisée) Mon

Sides

Lacto-ferment start (radish + carrot, 2–3% salt brine) · Quick-pickled cucumber (rice vinegar, chilli, sesame) · Blanched pea shoots + soy

Bread

Sourdough porridge bread (oat add-in) · High-hydration focaccia

Porridge

Tahini + date + orange blossom variation.

Breakfast

Porridge · Porridge bread + butter + compote

Dessert

Swiss meringue roulade (raspberry + cream) Fri

Universal Components

🧪 Fruit leather — rhubarb [CAFÉ] — Purée + 10–20% sugar, spread 3mm, dehydrate 70°C 4–6h. Or: purée + 0.5% agar, spread, set, dry. Agar version sets first (faster, neater) then dries. Compare both.

Raspberry coulis — Raw purée + sugar + strain. No fixed ratio — taste to balance.

Flavoured salt series [CAFÉ] — Lemon + thyme, smoked, sesame, nori. Zest/herb + salt, dried. Simplest universal garnish.

Ratios Introduced