Our heart-healthy recipe for this week: crisp zucchini rounds, coated in rice batter and coconut flakes and a light couscous salad served with a refreshing minty yoghurt dip.
Eating local food is becoming increasingly popular, with regional products even being dubbed the "new organic." DW reporter Kiyo Dörrer tried out eating strictly local for a week - and made some surprising discoveries.
Typical cuisine from Provence with style - that's how Chef Benoît Witz at the restaurant Hostellerie de l'Abbaye de la Celle sees his specialties. Here he's preparing a vegetable dish with courgettes, fennel and onions.
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