Eva Gaillot

INTERVIEWS

MAISON 123

(aka THE FRENCH COCONUT)

Eva Gaillot aka @thefrenchcoconut shares with us her passion for plant-based and indulgent cuisine during the holiday season.

What dish or scent instantly brings you back to a childhood memory?

Orange blossom in fougasse. A scent that instantly opens a secret door to very sweet memories, of peaceful mornings, with family, Christmas in Provence.

RECIPE N°01

Provençal Christmas Terrine

100% plant-based . High-protein . Festive appetizer

MAISON 123

INGREDIENTS

FOR ONE JAR

120g fresh button mushrooms
2 tbsp olive oil
1 medium onion, sliced
1 garlic clove, minced
1 bay leaf
2 tsp thyme
3 sage leaves
70g crushed walnuts
1 tbsp tamari

1 tbsp cider vinegar
1 tbsp balsamic vinegar
1 to 2 tbsp truffle olive oil
200g cooked green lentils
1 tsp light miso
2 to 3 tbsp unsweetened plain plant-based milk
1/2 tsp salt
3 turns of a5-peppercorn mill

Preparation

Clean then slice the mushrooms.
In a pan, heat the olive oil over medium heat and sauté the onion, garlic, and bay leaf for 4 to 5 minutes.
Add the mushrooms and continue cooking for 3 to 4 minutes.
Add the balsamic vinegar, cider vinegar, tamari, as well as the sage leaves and thyme.
Mix and let cook for an additional 2 to 3 minutes, until the mushrooms are tender.
Add the crushed walnuts and let cook for another 2 minutes. Then add the cooked lentils and mix. Remove the bay leaf.
Transfer the contents of the pan to a food processor.
Add the miso and truffle olive oil, then blend until you achieve a thick and smooth texture.
Adjust the consistency with plant-based milk if needed, according to the desired texture.
Season with salt and pepper, then blend briefly again.
Transfer the terrine to an airtight jar and let rest for 1 hour in the refrigerator.
Serve chilled, with toasted bread.

Storage

In the freezer for up to 6 months.
Ideal for planning ahead: you can prepare it a few days before your holiday meal.

In the refrigerator for 4 to 5 days

DISCOVER EVA'S LOOK

What inspires you when you create recipes for Christmas?

It’s a blend of intuition and memory, the desire to create something that brings people together, comforts, warms… a dish that tells a story and rituals that transcend the years.

EVA GAILLOT

What does your ideal Christmas meal look like?

My ideal Christmas meal is warm, simple yet refined. A large table dressed in white linen, candelabras, a soft ambiance, generous dishes. I love the idea of a meal that stretches into the evening, where we take the time to savor, share, laugh… and where each dish arrives like a festive interlude.

EVA GAILLOT

What is, for you, the must-have holiday recipe, and why?

My Provençal Christmas terrine. It has become a ritual, people ask me for it every year. It embodies everything I love about this season, the generosity of plants, the scents of the South, and that subtle way certain dishes have of bringing people together effortlessly. It has something deeply familiar, almost comforting, while remaining festive.