Why does the notion of terroir associated with the capital and its region often remain in the shadows? A blind spot on which Nathalie Helal, author of around thirty guides, cookbooks and essays on the history of gastronomy, sheds a tremendous light on
Le Goût de Paris and the Île-de-France region
*. Watercress from Méréville, pears from Groslay, butter from Vanves… trace a gourmet geography to be rediscovered, especially during the preparation of Sunday lunch.
“That day, it's not very original, but I like to cook traditional dishes for the family,
” she says.
A soup, a fillet of beef, or a blanquette of veal, or a pot-au-feu, and my grandmother's apple pie with that cinnamon smell that comes from the oven… ”
Her shopping takes her to the same traders
“because loyalty and trust are essential”.
These include the Luteau farm, the Boulay butcher, the Breton fishmonger Les Embruns in Boulogne-Billancourt… Sharing its…
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