Dear foodies,
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The period does not invite frivolity, all the more reason to dare to mention this week the little snobberies of the start of the school year.
Nothing pedantic or blameworthy.
Rather, they are amusing fads of the time that are fun to test, trends that, without pushing ourselves hard, we could easily join.
A few examples… In restaurants, barbecues and cereals are the popular concept of many tables that have just opened.
Why not!
Provided of course to separate the wheat from the chaff, fashionable addresses from those driven by committed talents in search of excellence.
You will discover them in this letter.
For cooks eager for novelties or unusual and rare products, more and more proposals allow them to defy the ordinary of an aperitif or a main course.
We are still spoiled for choice.
Let's skip the snobbish expression "charcuterie de la mer", which designates a simple anchovy or sardine, to focus on the original bluefin tuna bottarga, the Japanese-style smoked eel from Maison Dehesa
(Maisondehesa. com)
which are a treat in the mouth and inevitably make people talk.
Similarly, the most banal recipes are easily reinvented by adding an ingredient unearthed on a specialized site such as fleur de sel, grand cru de Batz
(Foodyvino.com)
, Korean sesame oil
(Misigka.fr)
or '
(Afiera.com)
slightly minty... Little things that change everything.
Is it still luxury?
Not necessarily.
These nice "show offs", these finds that raise the collar without strangling us are often at affordable prices.
Chic then, why deprive yourself of it?
Happy reading and have a nice weekend!
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