Delicacies: Fresh fruit tartare

- through Sophie Solere

Published on

General practitioner, acupuncturist, homeopath and gastronome, Dr. Michel Chast concocts recipes combining gluttony and well-being, compiled in his book co-written with Catherine Barry: Eat, meditate, enjoy. The secret to full health. This month, the fruits show us all the flavors.

Fresh fruit tartare

Pour 4 personnes:
– 300 g of strawberries
– 200 g of raspberries
– 500 g of apricots
– 100 g of brown sugar
– 1 dessert spoon of powdered ginger
– 1 dessert spoon of powdered lemongrass
– 10 fresh mint leaves
– 1 vanilla pod

Prepare a syrup by boiling the brown sugar and the scraped and split vanilla pod, the ginger and the lemongrass in a little water. Remove from the heat and let steep for 30 minutes.

Rinse the fruits, dry them then cut them into cubes with 6 chopped mint leaves. Add the syrup, mix well.

Using a circle, arrange the fruit tartare on the plates, adding a mint leaf on top. Serve chilled.


Extract from free by Dr. Michel Chast and Catherine Barry, Eat, meditate, enjoy. The Secret to Full Health (Flammarion, 2016)

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Sophie Solere

Sophie Solère is an economic and social journalist who has been interested for years in the environment and interdependence. She works for Buddhist News, a media platform dedicated to Buddhist spirituality and wisdom. By practicing yoga and meditative dance, Sophie discovered the power of spiritual journeys, which offer so many paths to (re)find yourself. She is dedicated to sharing inspiring stories and valuable advice on spiritual practice and the environment with Buddhist News readers.

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