Awaken your senses
INGREDIENTS (For one sandwich) • 1 Délifrance Feel Good halfbaguette beetroot and seeds 76992 (Maize, poppy seed, and Provence herbs topping) • 100 g celeriac • 80 g avocado • 4 red chicory leaves • 25 g mustard with Provence herbs • 8 rocket leaves • 1 pinch toasted buckwheat grains • The juice of one lemon • 1 tablespoon olive oil • 1 pinch salt • 1 pinch pepper
PREPARATION Use a mandoline to cut the celeriac into thin slices. Boil for five minutes then drain. Marinate the slices of celeriac in a mixture of olive oil, lemon juice, salt and pepper. Peel the avocados and cut into slices. Season with salt, pepper, and a few drops of lemon juice.
BY MICHEL ROTH MICHELIN-STARRED CHEF, MEILLEUR OUVRIER DE FRANCE, AND DÉLIFRANCE PARTNER
ASSEMBLY Cut the Délifrance Feel Good beetroot and seed halfbaguette in half lengthways. Spread the Provence herbs mustard over the bread, then arrange alternate slices of celeriac and avocado on top. Finish by adding the leaves of red chicory and rocket. Sprinkle with toasted buckwheat grains and a few drops of olive oil.
Tip You can replace the toasted buckwheat with puffed rice.
The taste explosion
INGREDIENTS (For one sandwich) • 1 Délifrance Héritage Barley malt boule - 77472 • 4 king prawns • 35 g red bell peppers • 25 g yellow bell peppers • 60 g tomatoes • 5 cl olive oil • The juice of one lime • 1 clove chopped garlic • 6 leaves basil • 20 g green pesto • 4 black olives • 1 pinch “quatre épices” mix (pepper, cloves, nutmeg, ginger) • 1 pinch curry powder • 1 pinch curcuma
PREPARATION Peel the king prawns and marinate them in a mixture of olive oil, the quatre épices mix, the curry, the curcuma, and the lime juice for two hours. Peel the bell peppers and cut them into thin slices. Marinate them for two hours in the olive oil, basil and chopped garlic. Roast the slices in the oven at 200°C for a few minutes, turning them over occasionally. Peel the tomatoes, cut into quarters, and marinate them in olive oil, basil, and chopped garlic. Place them on a baking tray and cook them for an hour in a medium oven (150°C).
BY MICHEL ROTH MICHELIN-STARRED CHEF, MEILLEUR OUVRIER DE FRANCE, AND DÉLIFRANCE PARTNER
ASSEMBLY Cut the Délifrance Héritage Barley malt boule in half. Spread the green pesto over the bread, then add the marinated king prawns, and top with the tomatoes and peppers as desired. Finish by drizzling with lemon juice and decorating with basil leaves and a few black olives. Sprinkle with spices.
Tip You can add green peppers to the mix of marinated peppers, or make this recipe with the Délifrance Feel Good beetroot and seed half-baguette.
The exotic
INGREDIENTS (For one sandwich) • 1 Délifrance Feel Good Rustic spelt boule - 77478 (Sesame and poppy seed topping) • 50 g crab • 40 g mango • 30 g red onion • 2 leaves romaine lettuce • 8 passion fruit seeds • 15 g fromage frais • The juice of one lemon • 2 tablespoons olive oil • 2 sprigs chopped dill • 1 pinch salt • 1 pinch pepper
PREPARATION Shred the crab and season with salt, pepper, lemon juice, dill, olive oil, and one spoon of fromage frais. Cut the raw mango into thin slices and the red onion into quarters. ASSEMBLY Cut the Délifrance Feel Good Rustic spelt boule in half. Sprinkle the seasoned crab over the base of the bread and top with alternate slices of mango and onion.
BY MICHEL ROTH MICHELIN-STARRED CHEF, MEILLEUR OUVRIER DE FRANCE, AND DÉLIFRANCE PARTNER
Add a few leaves of the romaine lettuce and the passion fruit seeds.
Tip You can replace the mango with pineapple and the romaine lettuce with chicory.