Innovation in plants!
This range showcases carefully crafted plant-based recipes, combining recognizable vegetables, nutritious ingredients, and subtle aromatic touches. These pies are designed to meet current needs—restaurants, catering, snacking—by combining clarity, balance, and differentiation.
Nutriscore between B and C. – P/L ~ 1.0
180g range - Vegetarian
A nourishing and balanced tart, combining the richness of butternut squash with plant-based protein and the freshness of skyr.
🥧 Shortcrust pastry made with lentil flour, quinoa, and flax seeds
🍠 Creamy and fresh dish made with skyr, goat cheese, quinoa, roasted butternut squash, and lentils.
A fresh and original recipe, where the sweetness of zucchini and fava beans meets the subtle salty note of Breton wakame seaweed embedded in the dough.
🥬 Shortcrust pastry with Breton wakame seaweed.
🥧 Fresh and light dish made with skyr, Breton sea beans, zucchini, and edamame beans.
A classic vegetable dish revisited: crisp green beans enhanced with garlic and herb cheese for an accessible and comforting recipe.
🥧 Crispy shortcrust pastry made with rapeseed oil.
🌱 Delicious dish with green beans, skyr, and diced garlic and herb cheese for a touch of indulgence.
