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At 21 years old, this very young French has everything of a chief. Adopted Parisian, she preferred to the ‘bouchon’ and other country savors from its hometown Lyon, a healthy and balanced food that excites taste buds. Goat cheese / figs / honey and roquette bagels, grenade sauce codfish or cherry scones: on her eponym blog, Megane Arderighi cultivates her delicious taste for fine and fresh food… A very girly cooking, that this student in culinary design puts in scene with always perfect photos. In parallel, the ‘foodaholic’ also learns her gallons in an organic and gluten free caterer – so she can sharpens a mouth adepts of original mix and matches… In fine, a generous and colored cooking like one of her favorite paintings: a Paul Gauguin one.




- 2 eggplants

- 125 g quinoa

- 50 g nuts

- 50 g blonde raisins

- 1 fresh onion

- 1/2 bouquet of coriander

- 1 big burrata

- the juice of half a lemon

- olive oil

- salt, pepper


Preheat the oven at 200°

• Wash and cut the eggplants in two. Arouse them with olive oil, salt and pepper and put them in the oven during 30 minutes.

• Cook the quinoa as indicated on the packet

• Cut the coriander and chop the onion. Chop the nuts as well

• Mix the quinoa and the nuts, the raisins, the onion. Add the lemon juice and 2 spoons of olive oil.

• Add salt and pepper. Put in the fridge.

• Serve the eggplants hot with a spoon of quinoa salad and ¼ burrata.


Roasted eggplants, quinoa and dried fruits salad with burrata by Meg & Cook.

Zadig & Voltaire has everything right: every month, the brand shares its recipe in collaboration with a culinary blogger. In January, back to stoves with this easy and healthy recipe, absolutely vegetarian.

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