To celebrate the release of Olivier Bourquin's book on March 22nd, we are delighted to offer you the chance to win a meal for 2, accompanied by Olivier Bourquin and the BN team. But not just anywhere: at Chef Jean-Yves Drevet's Maison du Prussien, awarded 16/20 in Gault&Millau and creator of 5 exclusive recipes from the book, of which here are a few examples:⁠

#greencakechallenge⁠

To participate, recreate the fabulous All-Purpose Cake recipe from the book and post a photo of your creation on Instagram or Facebook with the #greencakechallenge.

We will draw the winner on March 18th, to share this meal once the establishment reopens!⁠

The Green Cake Recipe:⁠⁠

Ingredients⁠
∙ 40 g of pitted green olives⁠
∙ 20 g of hazelnuts⁠
∙ 150 g of spelt flour⁠
∙ 15 g of baking powder⁠
∙ 1 tbsp of matcha tea powder⁠
∙ 3 eggs ⁠
∙ 1 tbsp of hemp oil⁠
∙ 1 tbsp of canola oil⁠
∙ 1 dl of milk ⁠
∙ 50 g of grated Parmesan ⁠
∙ 1 pinch of salt ⁠
∙ 1 pinch of pepper⁠
⁠
Preparation⁠
1. Preheat the oven to 160°C.⁠
2. Cut the olives and hazelnuts in half.⁠
3. Mix the flour with the baking powder and powdered green tea.⁠
4. Whisk the whole eggs, add the two oils and the milk then add the dry mix⁠
and the grated Parmesan. Mix everything to get a very homogeneous dough.⁠
5. Add the olives, hazelnuts, salt and pepper. Mix again.⁠
6. Pour into a greased loaf tin, then bake for about 45 min. To check the cooking, insert a knife blade. It must come out dry.⁠
7. Allow to cool before slicing and enjoying!⁠
⁠
Ready? Get cooking!

And don't forget to post the #greencakechallenge!