Benoît Castel's Garde manger, full of zero-waste tips

Benoit Gaboriaud | 9/1/23

Never two without three! After Brunch simplement naturel and Pâtisserie simplement naturelle, Benoît Castel publishes Le Garde manger with Éditions de La Martinière. In it, the artisan baker-patissier celebrates the art of product transformation.

Express strawberry tart for those in a hurry, anti-gaspi vegetable broth for the eco-conscious, homemade ketchup for gourmets who like to do it all themselves... in Le Garde manger, the chef shares his tips for making the most of produce, without wasting a crumb. Taking his inspiration from the produce in his Breton kitchen garden, he reveals 75 recipes for preserved fruit and vegetables, sauces, pasta, vegetable milks and small pastries, all to be enjoyed later or prepared at the right moment: when friends drop by unexpectedly, just to impress them.

Don't throw anything away, cook it all

Benoît Castel's third opus, illustrated with mouth-watering photographs that make you really want to put on your apron, underlines his wholehearted commitment to good eating. A pioneer of zero waste, he demonstrates that nothing can be thrown away, everything can be cooked... and easily. Most of his recipes take no more than twenty minutes to prepare. Contents: "Prepared-ahead pasta", "Vegetable garden", "Orchard", "Cerealsales, dried fruits and seeds", "Creamery and vegetable creamery", "Bread and its uses" - in short, a whole meal!

This particularly comprehensive book also includes instructions for preparing sweet and savoury sauces, such as red fruit jam with cinnamon, or green tomato, raspberry and mint jam.

A certified recipe book

To support Benoît Castel's eco-responsible approach, the book has been awarded the Yliga label, an initiative of Éditions de La Martinière and Éditions Delachaux & Niest.ditions Delachaux & Niestlé, who wish to make it a trademark and traceability mark for books published in the most environmentally-friendly way possible.