The end of year festivities are coming up, Christmas is almost here! I offer you a selection of festive recipes to delight your taste buds and your guests. Tarama, foie gras, logs, I give you all my secrets. There are in this selection, recent recipes and others that I have published for nearly 12 years, so the photos are not all equal! Just click on the recipes to access them!
This section is new and will be enriched with one interview per month or every two months. But I invite you to leave your comments to see what you think!
Are there any
s there any other side to these qualities ?
Painting helps me to live everyday, and I would say that there are painters that I appreciate more. It will depend on the time of year. After, concretely, on a dish, it can be the dynamic of a movement, the matter. The painters at the moment that I love can be painter-photographers. There is for example, Martine Martine, Dominique Issermann, there is of course Monet, Rotko, Magritte, Ellen Von Unwerth. These are people whose work I like.
Well, at home, it’s always an instinctive cooking, except when I have friends over and I have to shop. But what can pass for rigor or for a certain choice of ingredients, is my daily life. Of course I’m cooler at home, but it’s a natural thing. And at the same time at home, I can do things that I don’t do at the restaurant. There can be food products, industrial products, that doesn’t bother me at all, if I don’t have time to make. However, I will try to give a touch on each dish, to bring some love in the recipe. You have to deviate from the basic ingredient, whether it’s frozen peas, for example, if I didn’t have time to go to the market, well in that case, I’m going to try for example, in the cooking waters, on every single thing that I’m going to do, to bring in something personal and try to make the recipe really good. But at the same time, when I cook for someone, I cook for their tastes, I know what they like, so I go in the direction of the people I am cooking for.
Yes, because at the end of the day, the card has to be printed. As I said, it takes a fortnight, three weeks, to write it, print it and so on. You always have to anticipate, but then, when it arrives, well, you’re in it. But I am always amazed by the quality of our products, by the work of these growers, farmers, what they manage to give us. I find that of more in addition there is a research. I am very optimistic about the future. Even on the industrial side, they are doing better and better, they are doing things really well.
Finally, is there an approach, a fashion of cooking that you don’t like?
No, everyone does what they want. And then, at the end of the day, it’s the customer who decides. If I don’t like it, I don’t go, and for the customer it’s the same. But cooking is a real freedom. There are some who make media hits on things, that can last two, three years, but it is a profession in which you have to last. It’s every day, twice a day for years, so I think if you’re not in some truth, it’s complicated to get through those years.