Pan-fried veal fillet with morels & melting gnocchi with parsley by Franck Giovannini (Photo: @Adrian Ehrbar)
Ideally launched in the summer, this concept that combines fitness and gastronomy is likely to make more than one follower… the sports coach and former high level athlete Jérémy Peltier created “Sport X Gastronomy by JP360°Transformation”. The goal? To call upon great chefs to develop customized recipes that are easy to reproduce at home. A balanced cuisine made with seasonal foods that always keeps a gourmet aspect. No more drastic summer diets that make you want to follow them, from now on everyone can enjoy themselves while keeping their figure, but also, the sporting efforts will be rewarded and the objectives reached thanks to a food rebalancing. In order to facilitate the realization of the recipes, the founder of the company proposes to discover them online and to place an order on Tuesday before 5:00 pm in order to receive on Friday, a parcel from Manor containing the products to realize it. An accessible and fun way to cook with pleasure and without feeling guilty. We met Franck Giovannini, three-starred chef at the Hôtel de Ville in Crissier, who agreed to play the game.
Grandes Tables Suisses: Where did the idea for the collaboration come from?
Franck Giovannini: I’ve known Jérémy Peltier for several years and when he told me about the project I was immediately attracted to the idea. Indeed, we have been making it a point of honor at the Crissier City Hall to offer light, gourmet dishes for several years now, emphasizing plants and seasonality. It is really a desire of the modern epicurean who wishes to enjoy himself within our establishment without having to face dishes lacking in finesse and refinement.
GTS: In terms of cuisine, you have imagined 8 different dishes. Was it difficult to design low-calorie gourmet dishes?
FG: No, we have been designing dishes without butter for several years in the restaurant, so we stayed on the same logic! The idea was to limit the calories while keeping a certain greediness, to do this we did not compromise on the quality of local products. The goal was to make each recipe appealing, complete and generous. The feedback is very positive! The other challenge was to imagine dishes that you can make at home. Obviously, the recipes require a little work behind the stove, but are totally feasible, we obviously tested them all to make this moment fun and enjoyable for everyone. I also really like the idea that Manor delivers the products related to the recipe directly to the house because it is not always easy to find all the ingredients for a recipe.
GTS: Do you have any highlights to share with us?
FG: For example, we offer a fine tart of zucchini and candied tomatoes or vegetable ravioli of peas and fava beans but also a Royal Delicacy of green asparagus. And let’s not forget the desserts, because greediness also passes through there! We propose a shortbread with the first red fruits of the season.
Find out more about the JP360°Transformation project here: https://www.jp-360.ch/sport-gastronomie
As well as all the information on the Hôtel de Ville de Crissier here : https://www.restaurantcrissier.com/
