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Kicking yourself you didn’t open up a grilled cheese comptoir / burrata burrito bar/ mac ‘n’ cheese cupcake shack of your own? In search of the next big thing, fill out the Paris food trend forecaster below. Send me your results at firstname.lastname@example.org. I will publish my favorite and illustrate the most ridiculous food trend you come up with! Happy trending!
Bouffe for thought
By_______________________________(your name here)
Call it what you will. After the uproaring success of ______________(nationality) __________________ (a finger food), _______________(nationality)______________(an American comfort food) and the latest _______________(food trend) and _______________(food trend) comptoir, something _______________(adjective) is brewing in the _______________(number between 1 and 20) arrondissement of Paris. ______________________ (a cliché French saying)!
But the latest hotspot to woo _____________ (adjective) Parisians and _______________ (nationality) expats alike goes by the unassuming name of ________________ (adjective 1)_______________(noun 1). What has evolved from a _____________(adjective) _______________(style of restaurant) in a ________________(type of transportation), has evolved into a full-blown empire, with locations expected to open soon in ______________(Midwestern city in America) and __________________(Metropolitan city in Asia). The ___________ (adjective) brainchild of ___________(English first name-1)_____________ (French last name), _____________ (English name-1) has been dazzling its diners with a fresh take on ______________ (nationality)_____________ (a trendy food) since it opened its doors in _____________(a month).
Although _____________ (adjective 1)_______________(noun 2) is best known for its ______________(adjective)_____________(nationality)______________(a South American delicacy), diners wait upwards of ______________(number) for the _________________(adjective) ______________(food trend) macaroni and cheese sliders. Don’t forget to wash it all down with a _______________(adjective) selection of ______________(type of drink) from the ______________(direction) of _________________(country).
After giving up a lucrative job in _______________(an industy), _______________(English first name 1) is passionate about sharing _____________(adjective)_____________(a food trend) with the ___________(adjective) masses. “Really what we’re really aspiring to do is use ______________ (adjective) ingredients, sourced _______________ (adverb) and ________________(word to describe food) authenticity.” Thanks, ___________(English name 1). Now we can all have our ________________ (nationality)_____________(food trend) and eat it, too.
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I am truly delighted to share my recent illustrations for Nespresso’s partnership with the Festival de Cannes.
Four acclaimed chefs were invited to create a course inspired by a classic, Cannes-celebrated film.
In the Mood for Love reinterpreted by Pierre Sang Boyer.
La Dolce Vita according to Mauro Colagreco.
Amandine Chaignot revisits Pulp Fiction.
Christrophe Aribert’s Un Homme Une Femme.
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I have recently been on a bread kick, walking into aperos (the French after-hours exhale) craddling my homemade pretzel, bagel, Brasilian cheese puff or focaccia obsession. My friends often roll their eyes as I unwrap my olive oil-scented focaccia of the moment. Hate if they will, but it is curiously the first thing to disappear off the table.
Buying a baguette is easy enough, but when I need a taste of home, my go-to source for spot-on recipes is King Arthur Flour. Seduced by its hands-off 1-minute mix in a food processor, my trusty focaccia recipe has made a weekly appearance chez moi and has become my apero standby. It’s cheap, impressive and quick enough to whip together before a soiree. The most taxing part is waiting the hour or so it needs to rise. But that time can be used for things like “freelancing” (a minute-to-minute recap of gmail accounts) and an Instagram documentation of the process.
A good recipe is like a good friend. In this case, this recipe will always rise to the occasion. I made this focaccia with a spoon in a country cabin in the rolling hills of Les Cévennes. It still even worked out when I forgot to switch the oven from broiler to regular oven. And it can be accessorized with just about anything left over in the fridge or pantry. How about dressing one up in sesame seeds, poppy seeds, garlic powder and sea salt à la an everything bagel? If not, I borrowed a brilliant idea from cook Alix Lacloche while I was styling her book. Inspired by the paper-thin lemon slices and fennel seeds in her crispy lemon pizzettes, it’s the perfect herbal addition to a focaccia evoking the sunshine of the South.
Haters are going to hate, but bakers are going to bake.
Fool-proof foccacia adapted from King Arthur Flour
Yield: 1 loaf, 10 servings
1 ½ cups warm water
1 packet (5 g) dry, active yeast
2 teaspoons honey
3 ½ cups all-purpose flour
4 tablespoons olive oil + more for baking dish
1 teaspoon sea salt + more for sprinkling
For an “everything bagel” version:
1 tablespoon sesame seeds
1 tablespoon poppy seeds
½ teaspoon garlic powder
½ teaspoon sea salt
For a lemon/fennel seed version:
1 lemon, thinly sliced on a mandoline or in a food processor
1 tablespoon fennel seeds
1. Mix water, yeast and honey in the bowl of a food processor. Let sit for 5 minutes until frothy. Add flour, olive oil and salt. Mix in the food processor for 1 minute, until the dough is smooth. If using a hand mixer with a dough hook or a spoon, mix dough at least 1 minute until a soft, sticky dough forms.
2. Heavily coat a 8″ × 11″ baking dish with olive oil. Sprinkle dish lightly with sea salt. Press the dough into the pan evenly using oiled hands. Cover with plastic wrap. Let rise in a warm, draft-free place for 1 hour.
3. Preheat oven to 350 F. Unwrap the dough. It should be puffy and doubled in size. Poke fingers into the dough to create indentations. Drizzle lightly with olive oil and sprinkle with desired flavorings.
4. Bake for 25-30 minutes until the top of the focaccia is golden brown and springy to the touch. Let cool before serving.
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