Though there is no specific definition for superfoods, we could classify under this category, any food that is rich with nutrients, such as vitamins, minerals and essential nutrients, and can provide important health benefits.
We at Bibendum have always offered a cuisine which pays utmost attention to the health of our customers and their guests. We do this by selecting the ingredients and raw materials, which are always of sublime quality though simple at times, and by serving dishes which maintain the nutrients and enhance the flavours. Low temperature or sous-vide cooking methods, or simple marinations allow us to serve a tasty yet healthy cuisine.
For example, the egg is an ingredient we love to use but which is often neglected for its misleading simplicity. It is good and healthy in all its parts and can be interpreted with great creativity.
Eggs are excellent sources of high quality proteins and, besides containing all the amino acids essential for human beings, provide a significant quantity of micronutrients useful to the human body such as vitamin A, riboflavin, folic acid, vitamins B6 and B12, choline, iron, calcium, phosphorus and potassium. But when we talk about eggs, it is important to distinguish between the nutritional properties of the yolk and egg white: the yolk contains vitamins A, D and E while the egg white consists of about 90% water and 10% proteins and is rich with mineral salts such as magnesium, sodium and potassium.
The orange is another simple fruit that can be used in a number of ways in cooking. This lively and scented winter citrus fruit strongly boosts the immune system, thanks to its high contents of vitamin C, A and a great amount of vitamins of the B group.
Due to its potassium content, it is also considered beneficial for the heart and circulatory system. Oranges are also rich in fibres, necessary to fight constipation and stimulate the digestive system in the elimination of toxins. They are also rich in carotenoids, compounds which contribute to the protection of the eyes and eyesight.
In the Bibendum kitchen, oranges are used for sweet and also savoury recipes. For example, we use oranges in salads with fennels and olives or we pair them with officinal herbs to enhance aroma and fragrance. An example? Our Macaroni pressed-pasta with white knife-chopped veal ragù and citrus fruit, and rosemary gremolata.
Salmon is one of the major sources of Omega 3, an ally in fighting free radicals which cause early ageing. This fish is also rich in proteins, vitamins (vitamins B6 and B12, thiamine and niacin) and mineral salts such as selenium and phosphorus. The last, as a matter of fact, is fundamental for healthy bones and teeth, while selenium makes cellular antioxidants work better.
Vitamin B6 stimulates brain functions and prevents ageing, vitamin B12 plays a precious role in the production of red blood cells and building of bone marrow, while niacin (or vitamin B3) enhances blood circulation, protects the skin and favours food digestion.
In our kitchen we love to use this ingredient both in the pure form and also in combination with other surprising ingredients.