Herbe

whole wheat semolina flour (370 grams) • bread flour (Manitoba) (200 grams) • water (380 ml) • dried sourdough starter (35 grams) • activated charcoal powder (10-11 grams) • water (380 ml) • Herbes de Provence • extra virgin olive oil • cherry tomatoes (600 grams) • thyme • salt

all-purpose flour (about 300 grams) • bread flour (about 200 grams) • milk of your choice or water (about 320 ml) • dried sourdough starter (about 35 grams) or 1 1/2 teaspoons fresh yeast (about 6 grams) • turmeric • Black pepper • Extra virgin olive oil • Herbes de Provence, • salt • Breadcrumbs, • potatoes • Fresh rosemary for garnish •

pasta (160 g) • feta cheese (100 g) • cherry tomatoes (150 g) • Herbes de Provence to taste or 2 basil leaves • Extra virgin olive oil • Salt • Black pepper

large shrimp (about 450 g) • fresh cod (about 200 g) • fresh amberjack (about 200 g) • Herbes de Provence • Extra virgin olive oil • Spicy olive oil • Salt, to taste • Black pepper • cherry tomatoes • fresh parsley • small potato • Extra virgin olive oil •

porcini mushrooms (about 300 grams) • servings of Vialone Nano rice • small shallot • garlic clove • Herbes de Provence • dry white wine (about 60 ml) • Salt, to taste • sprinkle of black pepper • Vegetable broth • For the sauce: 1 tablespoon vegan cream cheese • shelled walnuts