date:Oct 13, 2016
Stphane Debracque, Laboratory Director of Autret Paris has come up with a range of surprising vegetable yoghurt that are made in partnership with two local farms in the Ile de France. Mr Debracque explains that The idea came to me following the draft law that aims for 40% of school canteen food to be local and organic.
The yoghurts are as sweet as they are savoury and can be eaten as a starter or pudding at any time of day. They can also be used in cooking, for example in quiches or milkshakes