Brittany’s galette-saucisse, vegetarian style

INGREDIENTS

VEGETARIAN SAUSAGE
Buy ready-made or make yourself using legumes

GALETTE
220 g of buckwheat flour
½ of litre water
1 teaspoon of salt

PICKLES
1/4 red cabbage
1/2 glass of sugar
1 glass of white vinegar
2 glasses of water
1 teaspoon of smoked peppercorns

PESTO
1 bunch of wild garlic
1 bunch of sorrel
60 g of almonds
15 cl of olive oil
Salt and pepper

CREME
100 g of cooked white beans
10 cl of neutral oil
5 cl of cider vinegar
1 teaspoon of malted yeast
Salt

METHOD

GALETTE
Combine the flour and salt, add half of the water and mix until a thick paste consistency is achieved. Add the rest of the water and whisk vigorously for 10 minutes. Leave to rest for 1 hour at room temperature.

PICKLES
Thinly slice the cabbage into strips. Set aside. In a saucepan, mix together all the ingredients and bring to a boil, then pour over the cabbage. Leave to cool down.

PESTO
Tear the leaves off the herbs and then place in a high-sided bowl with the almonds, oil, salt and pepper. Blend with a hand blender until a pesto consistency is achieved. Add oil if needed.

CREME
In a high-sided bowl, place the beans with the yeast, salt and vinegar, then mix while gradually adding oil until a thick cream consistency is achieved. Adjust the texture by adding liquid if needed.

Assembly

Cook the galettes in an oiled crepe pan. Grill the sausages. Assemble by folding the galette in half, add the cabbage pickles, the sausage and the two sauces. Roll up and eat while hot.

© Bulbe

By Bulbe (Astrid Persyn and Myrtille Chatôt) and WAP (Céline Périclès)
Interviewed by Audrey Grosclaude

The Lyon Street Food Festivalis returning to the former Fagor Brandt factories, from the 15th to the 18th of June,for four days of fun, including live music (with Chef Philippe Etchebest exchanging his cooking utensils for the drum kit in the group Chef & The Gang), various workshops and tastings. Three destinations will be in the spotlight: Asia, the city of Tucson, Arizona, and Rennes, a town in Brittany with a lively food scene. The latter is represented by Astrid Persyn and Myrtille Chatôt, private chefs working under together moniker ‘Bulbe’, which will be linking up with the vegetarian foodtruck WAP to bring Brittany’s famous galette-saucisse – in a vegetarian version made with white beans, lacto-fermented vegetables and fragrant pesto – to Lyon. 

© Nomad's Kitchen

Lyon Street Food Festival

Festival

Quai Pierre-Sémart Rue Gabriel-Péri - 69350 La Mulatière

www.lyonstreetfoodfestival.com/

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