How do you make vegetable haleem?

After winning his second Michelin star at Le Taillevent in early 2020, David Bizet became the Executive Chef of the famous and majestic Parisian palace: Le Peninsula.

So if you have some stringy onions, zucchini, and fresh almonds on hand, here are the instructions to follow closely to delight your veggie-loving guests:


  • 1 roll of Carta Varta
  • 1 roll of raffia yarn
  • 1 truffle grater

Basic Ingredients:

  • 1 kg of organic violin zucchini
  • 4 pcs zucchini flower
  • 1 bunch green onions
  • 1 handful of artichokes Poefrade
  • 200 g candied tomatoes with petals
  • 1 bunch of multicolored radish
  • 50gm pumpkin seeds
  • 1dcl dry white wine
  • 1 dry goat cheese “Chevenol”

Sauce Ingredients:

  • 1 bowl of plum omboshi
  • 20 pieces of fresh almonds
  • 2 pieces of organic lemon
  • 1 bundle coriander
  • 40 grams of honey
  • 100 gm grape seed oil
  • 50 gm olive oil


Cut the violin zucchini into 1 cm thick slices, chop the green onions into small quarters, flip the artichokes and cut them into 4, mix the three with a drizzle of olive oil, grated lemon zest, then add salt and pepper.

We cut the radish into quarters and “pickle” (burn it in a mixture of 40 grams of sugar, 100 grams of white vinegar, 50 grams of water).

Chip collection :

Cut 4 30cm carta varta squares on each side and place the zucchini, new onions, quartered artichokes, radish pickles, tomato petals and pumpkin seeds in the center of each square.

Add ground pepper, fleur de sel, drizzle of olive oil, and 1 tablespoon white wine, and finish with zucchini flower. (Note that it is possible to make a zucchini flower into a donut, unless you want a little more indulgence…).

Close the papillae with raffia thread (make a nice tight knot), leaving enough empty space for steam to inflate the paper.

Also to discover Heirloom vegetables in recipes


Mix honey, pitted peaches, lemon juice, and a packet of peeled cilantro, then whisk this mixture into the oils, and finally: adjust seasoning, acidity, and texture to your liking.

Add the blanched almonds to the vinaigrette at the last minute.

cooking :

Bake the granules in the oven at 160 degrees for 10 minutes, and put on a hot plate (paper resist 200 degrees)

service :

Poser les papillotes sortant du four dans des assiettes, couper le surplus de papier à l’aide de bons ciseaux sous la ficelle rafia, verser la vinaigrette à votre convenance, râper le chèvre sec en fines tranches et sur le le anté you all.

Taste good!

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