Brief portraits among friends…
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- Roll your mouse over to discover each portraits
- The turnip, swede and kohlrabi
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« “We know it, it is a part of our roots. It has surprised our taste buds in the canteen in the form of rutabaga and left happy memories in hotpots. We may have been astonished to find it in couscous, but it often partners this dish.
Bitter and fibrous if it has been grown too slowly, we sometimes do not know what to do with it, but it’s always a bargain when it comes to price; you can buy it, especially when you don’t have a penny to your name!”
- The tomato
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«“In former times, it was known as the apple of love and thought to be poisonous; nowadays we want it all year round. To satisfy our desires and warm our hearts in winter, sometimes it comes to us from places that we would rather not know about! For its colour, we are sometimes prepared to overlook its texture and flavour. But some have understood that the quest for quality is priceless. Loose, cherry or vine tomatoes keep our memories of summer alive.”
- The carrot
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“This little flirt makes a good bargain all year round: it is an early vegetable at the height of summer, yet for all that does not fade away in winter; it keeps well. We can cook it whenever we feel like it.
Raw or cooked, it remains mild and crunchy, it can temper the acidity of some of its companions in the pan without overwhelming them or losing its character. It makes a good partner for putting into casseroles. Used alone, it keeps its flavour for spices and condiments.”
- The celeriac and its leaf stalks.
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“The greatest part of its popularity is down to these leaf stalks. Its root part with the hard skin. You have to be skilled to reach its tender heart.
We have not always known how to make the most of its dual nature, but nowadays we are certain that it is not short of resources.
It has taken centre stage since chefs have begun to create with it. Ever since, it has done the rounds of various dishes. And when it is displayed as an accompaniment to a blood sausage, we find it in the best of taste!”
- The mushroom
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“It came up to Paris to boost its popularity. For a long time, we saw it keeping the cream company, it was at every party and added to all of the sauces. But it is naturally wild. The forest is its territory and it likes to tell us all kinds of stories about it (to suit every taste).
They are all cousins in its family and some have a distinguished reputation. It is also known that a more discrete line is found at the table in wine and leaven, while the oldest members of the family were added to beer.”
- The artichoke
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“It is known for its large heart. When being cultivated, it needs to be carefully tended and given a lot of room. Provide it with a generous amount of space to allow it to grow.
To look at it, you would not think that it could be good enough to eat; it really seems hard to cook if you don’t go below the surface.
It has such personality, it is unique, it has seduced us in dishes from Italy and North Africa, and nowadays we even eat it completely raw!”
- The aubergine
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“Large or small, generous and fleshy, it always shows off its attractive curves. It is somewhat the muse for a number of creative chefs. Violet or white, it retains its exotic voluptuousness. If it absorbs fats so well, this is to allow its tenderness to be more easily revealed. Do not think of eating it completely raw: thoroughly cooked is the way for this vegetable!”
- The pea
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“The star of 1960s-style simple cooking, the vegetable for the first in the class who finishes his plate in the canteen. Tinned in the student’s cupboard, because it seems that you should always have some in the house!
In the spring, a stroll to the market. Its letters shine on the market gardener’s board. Finally we want to find it again in its natural state. Hulled, 2 kilos? Yet, it doesn’t weigh much. That’s no problem, we’ve seen grandmother do it…”
« Just right, whether raw or cooked »
Mon Vieil Ami gives vegetables pride of place in its cooking. It likes them raw, cooked, and likes to mix textures and add colour to the plate.
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Textes & Communication: Patricia Grunler - Direction artistique: Anthony De Anfrasio - Réalisation - Graph'Art
Photographe: Marie Clerin - Musique: Nos vies Limitrophes (Village Vert) - Composition: Valérie Leulliot (Autour de Lucie)
