A follower of instinctive and spontaneous cuisine (in Japanese "Ima" means "present moment"), Victoria Werlé has joined forces with English restaurateur Joe Elliott to launch a whole new form of vegetarian "canteen" which favors raw food and for zero waste, the young chef hardly ever peels the vegetables she cooks. Smart, tasty and eco-responsible fooding.
This month, a recipe to sip!
Green juice
Preparation time: 5 minutes
For 4 glasses
2 sprigs of kale
½ cucumber
1 handful of baby spinach
3 granny apples
1 fennel bulb
1 stalk of celery
3 cm fresh ginger
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