Post from 15 April 2025
An essential nutritional ally
The avocado is an essential part of a healthy, balanced diet.
Renowned for its nutritional richness, creamy texture and health benefits, this fruit is appreciated the world over.
Native to Central America, it has been cultivated for thousands of years and is just as much a part of gourmet recipes as it is of health diets.
Rich in essential fatty acids, vitamins and antioxidants, the avocado is a precious ally for general well-being.
Whether eaten on toast, in a salad, in a smoothie or as guacamole, it adapts to every culinary craving while providing essential nutrients to the body.
The many virtues of avocados
A boon for digestion
Thanks to its high fiber content, avocado promotes good intestinal transit and contributes to a healthy microbiota. It helps prevent constipation and improves nutrient absorption, making digestion more efficient and comfortable.
An ally for the heart
Rich in monounsaturated fatty acids, avocados help regulate cholesterol levels by increasing good cholesterol (HDL) and reducing bad cholesterol (LDL). It thus helps prevent cardiovascular disease and supports healthy blood circulation.
A natural beauty secret
Avocados are an excellent source of vitamins E and C, which deeply nourish the skin and slow down the aging process. It also promotes collagen production, preserving the skin’s elasticity and radiance. Its oil is often used to deeply moisturize skin and hair.
An energy and brain booster
Thanks to its intake of fatty acids, magnesium and B vitamins, avocado supports cognitive functions and helps maintain good concentration. It provides long-lasting energy and prevents fatigue thanks to its balanced nutrients.
Its core: a versatile ally
The avocado pit, often mistakenly discarded, is a real treasure with many uses.
In addition to its nutritional benefits, it can be used creatively in a variety of areas.
Rich in antioxidants and fiber, it can be ground into powder and added to smoothies or soups to improve digestion and reduce inflammation.
In cosmetics, its powder is used to make homemade skin and hair care products, thanks to its soothing and nourishing properties.
For gardening enthusiasts, it’s possible to grow an avocado tree from the pit, although it does take time.
Finally, it can be used as a natural detergent to clean delicate surfaces such as wood, ceramic or stainless steel, which require non-abrasive cleaning, or to enrich garden soil with nutrients.
So, far from being mere waste, the avocado pit is a real daily ally.
Fine spider-flesh tart
with oscietre caviar grains, shavings of leafy vegetables
Chef Jean-Alexandre Ouaratta
Preparation: 30 minutes Cooking time: 25 minutes
Ingredients:
For 2 servings :
300g puff pastry
80g spider meat
1 avocado
1 lemon
piment d’espelette
salt & pepper
2cl olive oil
3 baby carrots
2 baby turnips
dill
¼ bunch chives
flour
10g caviar oscietre
4 borage flowers (optional)
Preparation:
Take the puff pastry and roll it out with a rolling pin, using a little flour to refine it.
Cut out discs using a 14cm diameter pastry cutter. To obtain beautiful discs, let the dough rest in the fridge for 30 minutes before baking.
Bake the dough in the oven at 160°C for 25 minutes. Bake between two baking sheets to keep the dough thin. Set aside in a dry place.
Clean and prepare the carrots and turnips.
Use a mandolin to cut shavings from the carrots and turnips. Set aside in a cool place.
Mash avocado guacamole with salt, pepper, Espelette pepper and lemon juice with a fork.
Season with salt, pepper, olive oil and vegetable shavings.
Sort the spider meat to remove any bits of cartilage, then season with salt, pepper, olive oil and a touch of chives to taste.
Take the puff pastry disks, and place a smaller-diameter circle on top for presentation.
Place the guacamole on a layer, followed by the spider meat, without compacting it.
Take the vegetable shavings and arrange them on the tarts in a harmonious, voluminous pattern.
Arrange 5 small heaps of caviar between the vegetables.
Garnish with chives and dill.
Place a dab of guacamole in the middle of the plate to secure the tart and place the assembly on top.
Chinchard on the idea of sashimi, radish snow
Chef Fabien Lefebvre
Preparation: 30 minutes Cooking time: 30 minutes
Ingredients:
Serves 4:
4 horse mackerel 300g
2 avocados
1 lime
1 grapefruit
1 cucumber pepinos (optional)
100g mixed salad shoots
8 pink radishes
olive oil
salt
Jelly :
200g dashi broth
115g soy sauce
50g mirin
15g rice vinegar
7g wasabi
5g freshly grated ginger
3 gelatine leaves
Preparation:
Soak gelatine leaves in fresh water.
Combine all the elements of the fragrant jelly in a stainless steel dish: dashi broth, soy sauce, mirin, rice wine, wasabi, ginger and lightly infuse.
Strain, stir in gelatine and chill.
Remove the flesh from the avocados, then blend with the lime and a pinch of salt.
Cut pomelos into segments.
Wash salads.
Grate radishes into snow.
Then empty and lift the horse mackerel fillets.
Remove the transparent skin, remove the bones and cut into 3 mm thick slices. The fish should be cut at the last moment to avoid oxidation.
Garnish with cucumber seeds.
