Swiss chard soup with roasted sweet potatoes, pears, vanilla, and garlic confit
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I’m in love with the swiss chard niçoise tarte. Magic and rustic vegetables are becoming an elegant delicacy and it’s always a surprise to me when I have a bite of it. <br /> <br />In traditional niçoise cooking, we use local and native swiss chard called bette or blette (dark green with edible and tiny sticks) in many dishes like the troucha (swiss chard omelette), swiss chard tarte (savoury and sweet), raviolis, green pastas and gnocchi, winter barbajuans, veggie bowls with tomato sauce, petits farcis, etc. <br /> <br />It kind of represents our local ‘terroir' together with local varieties like zucchini blossom. I have a funny relationship with the taste of blette. I have a strong memory of the flavor, I know how to get there relying on my technical skills or imitating some gestures from my memories. However, I still love the surprise I get when I discover something new. <br /> <br />When you follow your heart, new beginnings are always possible.
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