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In just a few years, buckwheat has once again captured our plates, and not just in pancakes.
What are the benefits of this unique little seed, “with subtle hints of hazelnut and caramel, a woody touch, and a hint of bitterness”? In what forms should you buy it and how to cook it?
This is what we will explore with our today’s guest.
The Guest: Alice Vasseur
I am very pleased to welcome Alice Vasseur. Introduced to cooking at a young age, Alice decided to magically transform her political science education in favor of the science of taste.
This transition to the kitchen, combined with her family’s love for good products and beautiful table settings, sparked in her a curiosity that never left her: what is in our plate?
She loves to observe, listen, then taste, and then share her experiences and highlight the men and women who nourish 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, the artisans she has met.
She published “Buckwheat, Ten Ways to Cook It”, with Épure Editions. And she has a very radio-friendly voice.
My Questions
- How did you become interested in this seed? Is there a memory you’d like to share?
- Why is it called black wheat?
- What are the nutritional qualities of buckwheat? I believe it’s not really a grass, but is it classified as a cereal? (rich in fiber, low glycemic index, contains proteins, etc.)
- What legends surround 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 having an incredible roasted buckwheat infusion, Japanese).
- Where to buy it? Some addresses to discover and consume it?
- Can you share one or two original recipes with us?
Resources to go further
- Ten Ways to Prepare Buckwheat, Épure Editions
- The Revival of a Virtuous Plant, Éditions de la Martinière
