Thinly peel carrots into long strips using a vegetable peeler. Finely chop fresh mint and coriander. Roll each carrot strip around a small bundle of herbs and a sliver of Parmesan cheese, securing with a toothpick. For the creamy dipping sauce, whisk together 200g mascarpone, 1 tablespoon lemon juice, 1 tablespoon chopped chives, salt, and pepper.
Blend a small bunch of basil with 2 tablespoons grated Parmesan and 1 tablespoon olive oil—or use store-bought pesto. Mix with St Môret-style fresh cheese and spread on bite-sized bread slices. Shell 300g fresh broad beans, thinly slice about 10 radishes, and arrange on top. Finish with a sprinkle of fleur de sel just before serving.
Cut 1 carrot, 1 zucchini, and 1 small turnip into uniform thin sticks. Marinate for 1 hour in 2 tablespoons soy sauce, 1 tablespoon sesame oil, and a touch of wasabi. Slice 6 zucchini into wide ribbons and wrap each around a bundle of the marinated vegetables, securing with a toothpick. For the sauce, combine 3 tablespoons peanut butter, 1 tablespoon coconut milk, grated ginger, and curry powder to taste.
Thinly slice raw beets and dress with olive oil, salt, and pepper. Mix St Môret-style fresh cheese with 1 tablespoon chopped chives, salt, and pepper. Layer alternating slices of beetroot and cheese to create stunning millefeuille stacks. Thanks to the Traiteur du Marais www.traiteur-marais.com.
