Good for you to cook this week – Liberation

Bouffons la vie, a Libé recipea case

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But what is this dish: a kipper

It’s herring time again. Autumn is the time when this sociable and migratory fish has time to meet the Côte d’Opale, between the Belgian coast and the Bay of Somme. From time immemorial, the migratory herring has been known as a god when it travels by millions and what they say, on the Côte d’Opale side, can cause the sea to bend due to its abundance. It can be eaten fresh of course (in the oven with mustard and fresh cream) but it is better known in salt, smoked, marinated fillets and potatoes in oil. There are many other types of prolo fish. We have a special taste of kipper: open from the back, salty and slightly smoked, it looks like a golden butterfly. Traditionally, our British neighbors served breakfast, toast, and black tea. We like to cook with boiled potatoes and enjoy them all with green onions.

The soup that can: Long live Germaine

Soup as first names: after Robert, here is Germaine who will cook with frozen snails. You will need a small bowl of mayonnaise; 2 spoons of ketchup; 1 small glass of whiskey or cognac; 2 tablespoons of fresh cream; salt and pepper. Pour the mayonnaise into a small bowl. Add ketchup, whiskey or cognac, fresh cream. Mix gently and observe the flavors.

Source: Belgian cuisine, 200 local recipes and Janine and Jacques Andrieu Delille (published by Octogone, 2005).

Wrap rings: near Place d’Aligre, Gemma’s Italy

Are you already missing your Italy vacation? Go and get your shoes hurt at Gemma, a pizzeria located a block away from Place d’Aligre, in the 12th arrondissement of Paris. The staff part is Italian and allows us to communicate with each other in the language of Italo Calvino – without turning the display on, either. For plates and glasses, the product is guaranteed. If the caprese we chose does the job honestly (the accompanying focaccia is good, the tomatoes are good, the mozzarella is better than what is usually served in Italian restaurants in Paris, but not up to the level of homemade mozzarella tasted in Umbria or Lazio. ), the aroma of the pizza that came out of its plate left us in little doubt about its (good) quality. To wash everything, Italian wines, of course (Piedmont, Sicily, Tuscany …), which we are well advised. Finally, not an important detail but very appreciated: we were served coffee that was not too strong, unlike Italian restaurants that demand credibility by tearing your face with three drops of very strong coffee. And, if we do not promise you that the interest is permanent, we were treated, by offering, to two small shots of limoncello, an unexpected appearance as it was good.

Gemma, 63 rue Traversière, 75012. Open daily, lunch and dinner.

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