France and Vegetarian or Vegan are longer an impossible contradictions in terms.
No longer does Vegetarian Food and France imply a diet of endless omelettes.
Le Moulin du Chemin proudly presents vegetarian and vegan dishes, beautifully prepared,
using wholesome local ingredients, and pleasingly presented.
- Some of Moulin's Vegetarian Delights -
bean & onion tart
Golden-brown cheese topping on a filling of flavourful onions, white haricot beans, aka mojettes, le Moulin's own free-range eggs with a tang of Dijon mustard, on a firm short crust pastry.
Vegetable shortening is used in the Vegan recipie.
Le Moulin's pasta bake is based on aubergines, courgettes or another similar vegetable according to availability with a basic tomato and garlic sauce and a cheese and parsley topping.
Cheese is omitted in the Vegan recipie.
Brochettes of seasonal vegetables including peppers, tomatoes, mushrooms, courgettes, onions, aubergines, etc, accompanied by baked potatoes, celeriac salad, serpentini pasta and a salad of tomatoes and feta cheese with a balsamic vinegar dressing.
Feta cheese is omitted in the vegan recepie.
Le Moulin's superb vegetarian fare also includes:
● Bean Goulash
● Eggs Florentine
● Leek & Lentil Lasagne
● Broccoli Bake
● Vegetable Quiche
● Tarte Provençale
....... and others
A Balanced Vegetarian Diet
The benefits of a balanced diet based on wholesome raw ingredients are well known. Vegetarian menus at le Moulin are based on vegetables and dairy products as well as on beans and pulses. The latter are nutritionally important to obtain a balanced and healthy vegetarian diet.
- Le Moulin's Raw Ingredients -
les haricot blanc (white beans, known locally as mojettes) are a prolific quality crop in the nearby Vendée and are very much enjoyed in the locality.
le Moulin's own free-range "organic" eggs
Le Moulin's chickens go to bed at night secured against the risk of attack by Renard. Otherwise the chickens range freely in the woods and fields (and in the garden), eating what natural fare they choose. Their diet is supplemented with corn and wheat. They lay their eggs anywhere; in the stables, the hay-store, nooks and crannies in various buildings and even in the chicken house nesting boxes.
Food sourcing Other produce comes from local supermarkets, which are very good at sourcing locally, as appropriate according to the season. Consequently le Moulin serves tomatoes that taste like tomatoes used to taste, and soft-fruit and melons that taste like soft-fruit and melons used to taste.
We also use the local health food co-operative to obtain whole pasta and rice, which we consider are more wholesome than the processed varieties.
An old man in the village, called Andre Viez (sounds like vieille, so an appropriate name), takes away our rotted horse muck and brings us the most tender asparagus each spring. Other local gardeners, and there are many, let us have their surplus fruits and vegetables.