Little by little I'm becoming a flexitarian: The epicurean cookbook, for budding flexitarians!

Simple and healthy recipes, season by season, to gradually improve your well-being and that of the planet!

Helping save the planet without sacrificing gastronomic pleasures—isn't that the perfect compromise? Does that seem unrealistic to you? And yet: flexitarianism is the ideal option for a diet that combines eco-responsibility and taste ecstasy. It's about eating mainly vegetarian, local, and seasonal, while indulging in meat or fish from time to time! This allows you to enjoy and savor beautiful cuts of meat, from local farms that work in ethical conditions. The advantage is twofold: you indulge in good quality products, with tender flesh, but in an exceptional way to make the most of it every time. The vegetarian and very balanced recipes scattered throughout this book also help you avoid deficiencies during periods without meat.

With around fifty recipes, both sweet and savory, the author takes you into her healthy world, made with fresh herbs and small onions. Bonus: variations on each recipe, favorite restaurants, and great Nantes addresses, among other things!

You now have four seasons to become a flexitarian: ready to take on the challenge?

• Simple, healthy, and seasonal recipes to kick-start flexitarianism.
• Promotes well-being and reducing the ecological footprint.
• Highlighting seasonal products and local ingredients.
• Ideal for beginners or transitioning to a more balanced diet.
• Epicurean tips for a more planet-friendly lifestyle.