The Fauvanole, unknown legumers, but in full expansion, is the subject of a FIBL project (Organic Agriculture Research Institute) aimed at enhancing its production and consumption in Switzerland.
Isabelle Dupuis and Gérald Gaget, Director and chef of the Cigogne Crèche in Vessy (GE), decided to participate in the project and test the Falvian flour.
“Crèches play an exemplary role both for the families of children and for society as a whole. For us, it is essential to offer balanced and durable meals, hence our choice of labeling green fork – Ama Terra. Integrating new local and respectful foods is an integral part of our approach. Our crèche also wishes to be a place of taste experiments. It is for all these reasons that this project seduced us! ”
Cultivated in Switzerland according to biological methods, the faba a lot requires few resources to develop and is rich in protein.
Gérald Gaget has tested various preparations made from Féenaverole flour. With creativity, he has revisited several recipes, such as bread (prepared every day for the crèche), the panisse, the falafels and the pancakes.
Children and adults have tasted these dishes with curiosity and satisfaction. “It is really delicious, the Féenaire flour has a unique character to diversify the flavors,” concludes Isabelle Dupuis.
Discover the Panisse recipe
More info on the label green fork – Ama Terra
