If Aurélie Saada titled her first solo album
Bomboloni
*, named after a delicacy reminding her of her roots, it is no coincidence: this singer is an epicurean and an outstanding cook.
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When on Sunday morning, she gets off the tourbus which brings her back from a concert given in the provinces, it is therefore loaded with regional products bought on the markets.
She then hastens to cook them for her two daughters, her mother and the friends who invite themselves in the evening around her weekly open table.
"It's a kind of unorthodox Shabbat for which I simmer dishes from Tunisian Jewish culture - pkaïla, brania, loubia - but also small things to share such as a braided brioche with tahini sauce or bricks with tuna, and desserts such as makrouds or pistachio and rose guizadas. We are exuberant but modest people, so cooking is a way of saying I love you,”
she admits.
And if his Instagram account (@aureliesaada) shows…
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