The lovely people at Table de Pablo in Villars (Luberon/Avignon) have shared this seasonal pumpkin recipe with us.



Cereal grains

4 eggs

500 grams of flour

Olive oil

Salt, pepper

Sea Salt

Tooth picks

Cooking instructions:

Toast the cereal in a preheated over at 190 degrees C until it begins to change colour

Skin and slice the pumpkin into 2.5cm cubes

Immerse in boiling water for a few minutes – until your knife pierces the exterior easily but encounters resistance at the centre.

Plunge the pumpkin into an ice bath to stop the cooking

Roll the pumpkin in the flour and the beaten egg and then the toasted cereal

Let dry for 20 minutes

Fry gently in a pan with olive oil to colour each side

Place on absorbant paper

Cut the croquettes on the diagonal

Place on a tray in the oven to reheat at 180 degrees.

Serve on a cocktail stick dressed with sea salt

Photo credit: C Marie-France.Nelaton/

You might also like:

This great pigeon recipe from Michelin starred Le Vivier restaurant in L’Isle Sur La Sorgue and this great ceviche from Restaurant Bacon Antibes


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