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In just a few years, buckwheat has once again won its way onto our plates — and not only in galettes.
What are the benefits of this little seed unlike any other, “with subtle aromas of hazelnut and caramel, a woody touch and a hint of bitterness”? In what forms should it be bought and how should it be cooked?
That’s what we’re going to explore with our guest today.
The guest: Alice Vasseur
I am very happy to welcome Alice Vasseur. Introduced to cooking at a young age, Alice decided, with a magical stroke of her spoon, to turn her political science training toward the science of taste.
This shift into the kitchen, combined with her family’s love of good produce and hearty shared meals, sparked a curiosity that never left her: what’s on our plate?
She likes to observe, listen, then taste, and then tell about her experiences and highlight the men and women who feed us. Alice’s cooking, simple and accessible, follows the seasons and is inspired by the flavors that have marked her, the paths she has traveled, and the artisans she has met.
She published “Sarrasin, dix façons de le cuisiner” with Éditions de l’Epure. And she has a very radio-friendly voice.
My questions
- How did you become interested in this seed? Do you have a memory to share with us?
- Why is it called blé noir?
- What are the nutritional qualities of buckwheat? It’s not really a grass, I believe, but it’s classified among the cereals? (high in fiber, low glycemic index, contains protein, etc.)
- What are the legends surrounding this little seed?
- Does it also have agronomic qualities?
- Can you tell us about its incomparable taste?
- In what forms can it be found? (I remember drinking an amazing Japanese roasted buckwheat infusion.)
- Where to buy it? A few places to discover and enjoy it?
- Can you share one or two original recipes with us?
Resources to explore further
- Ten Ways to Prepare Buckwheat, Editions de l’épure
- The Revival of a Virtuous Plant, Editions de la Martinière
