Vegetal & cru : Fabien Borgel & Pascale Migotto

Originally from Normandy, Fabien Borgel began his career in traditional French cuisine and went on to gain experience as a chef in France as well as in the United States, Switzerland, and Australia.

After more than 15 years in the culinary world, he discovered Raw Food, and in 2013, together with Emil Lombardo, opened 42 Degrés in Paris, a restaurant dedicated to raw gastronomy.

In Végétal & cru, Fabien Borgel and naturopath Pascale Migotto present their approach to plant-based ingredients and raw cuisine, which they have explored together for more than eight years.

The cuisine presented here is not simply about serving ingredients without cooking them.

Instead of using heat, techniques such as dehydration and the sprouting of grains and seeds are used to bring out the natural flavors of ingredients while creating new textures.

The book features 70 savory and sweet recipes organized around the changing seasons.

Focusing on plant-based ingredients, the recipes explore dishes and desserts created without conventional cooking, accompanied by explanations of the nutritional qualities of different ingredients and advice from a naturopathic perspective.

By combining Fabien Borgel's approach as a chef with Pascale Migotto's knowledge of nutrition and naturopathy, the book transforms the constraints of raw cuisine into new possibilities for culinary creativity.