Eat French and become sexy

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Yvan Cadiou is certainly never at a loss for words. Both cook and actor at heart, he knows how to run the show. For the semaine du goût (the taste week), he’ll present his nomadic cuisine for 5 days in 5 different Naturalia shops in Paris. Equipped with his cooking briefcase, the travelling cook moves from one place to the other and installs his itinerant kitchen anywhere he goes like in his show J’irai cuisiner chez vous. In Naturalia shops, he feels just like home and goes from shelve to shelve to pick up the product he likes to twist the recipes he’s cooking live. And if Yvan brings the love of good food to the partnership, it’s getting both ways as the organic fresh vegetables and fruits from the store chain are strong fondations of a tasty cuisine.

Because he found in love of the cooking from the street during his numerous travel around the world (particularly in Quebec and the US), he sometimes considers French cooking a bit too conservative. His weakness for Anglo-saxon culture will definitely seduce an international audience that he’ll be happy to welcome at his workshops in Provence. All you will find is the pleasure of sharing a good meal and maybe the secret of “eating French and becoming sexy” as he loves to say.

SAVE THE DATE: FOOD SHOW // YVAN CADIOU // SEMAINE DU GOÛT/ AT NATURALIA from 10.00am to 3.00pm :

  • 14 octobre : NATURALIA 2, rue du Jourdain – 75020 Paris (métro: L11 jourdain)
  • 15 octobre : NATURALIA 21, bd des Batignolles – 75008 Paris ( métroL 2, 13| Rome, Place de Clichy )
  • 16 octobre : NATURALIA 84, rue Beaubourg -75003 Paris (métro L 11 | Arts et Métiers)
  • 17 octobre :NATURALIA 8 rue Lakanal – 75015 Paris (nouveau) (métro: L 8| Commerce)
  • 18 octobre : NATURALIA 6, avenue Sainte Foy – 92200 Neuilly Sur Seine (nouveau) ( métro L1| les sablons, pont de neuilly.)

 

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More information on Yvan Cadiou workshop in Provence :

Cooking Class in Provence Workshop
YVAN CADIOU
3453 ancien chemin d’Arles 13690 Graveson
Phone +33 (0)6 63 48 75 75

Cheese & garlic stuffed mushrooms

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White mushrooms, also called champignons de Paris in France, have an important place in French gastronomy. Very few of them are now grown in Paris and I’ve met one of the last mushroom grower in Paris, Angel Moioli. He’s surely distributing some of the best mushrooms around here, including healthy Shiitake. If you have the opportunity to pass by someday, here is the address where you can buy directly the mushrooms from the farm : at the crossing of avenue Général de Gaulle avenue and rue Jean Macé, 78360 Montesson.

My top three for eating this white mushrooms are raw, in a hot creamy soup and stuffed with cheese and garlic. That last is super easy to make and make a delicious appetizer or starter. If you want it even more simple and can find classic ©Boursin in your supermarket, you can stuff directly the mushrooms with it, cook and serve.

Cheese and garlic stuffed mushrooms

Ingredients (4 serving) :

  • 12-16 white mushrooms
  • 150g/5,3oz ricotta
  • 1 garlic clove
  • chives and/or parsley
  • salt & Pepper

Directions:

Preheat the oven to 180°C/350°F.

Wash, peel if necessary and cut the edge of the stems. Remove the stems from the mushrooms, chope and set aside.

Peel and chope the garlic finely as well as the chives. Mix the ricotta, chopped garlic, chives and mushroom stems. Season with salt and pepper according to your taste.

Fill the mushrooms caps with the ricotta mixture.

Place in an oven dish and cook for 20 minutes.

Champignonniere-Les-Carierres

The Parisian Lifestyle Starring in Bingo Games

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The city of love and lights is known all over the world for its delicious food and great fashion houses, and lately, Paris has also become a common setting in video games. Appearing in games from a variety of genres, including Gran Turismo, Tomb Raider, and even Onimusha, the beautiful city has often lent itself well as a backdrop to famous games.

But recently, we’ve also seen a trend: Paris has become a rising star in bingo games. Themed bingo and slot games have become all the rage nowadays, as many people have begun to reject the idea of basic, unimaginative formats as well. For the longest time, Ancient Egypt had been the most preferred theme, as even Iceland Bingo hosts 3 Egyptian-themed games on their website. Recently, however, we’ve seen a host of new Paris-themed games pop up.

Late last year, Zitro Interactive released a game called “Last Bingo in Paris”, putting extra emphasis on portraying the wonderful city in the best way it could. “The city of light wakes up to the wafting aromas of croissants and freshly brewed café au lait,” they explain. “Through the different games of Bingo we can almost feel like we know the city from a distance: the Bastille, the Eiffel tower, the Arc de Triomphe, and Notre Dame are within your reach.”

But no other attempt comes as close as Lauren M. Wong’s portrayal of the city in her art for “Let’s Go Bingo”. Capturing the busy city streets of Paris in an art style that seems to have become quite popular with online bingo players, the game tasks its players with marking off symbols of the Parisian lifestyle on their bingo cards. Symbols include glasses of wine, beautiful foliage, and fashionable clothing.

Paris has, of course, not been oblivious to this trend. A few years ago, it surprised the world by opening its own video game museum, showing that while the city is now becoming more popular in video games, video games haven’t been forgotten in the city either.

Prune clafoutis

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Prune clafoutis is an easy and quickly done dessert that is prefect for the season. I used greengage plum for this recipe but any kind of prune will do.

Prune clafoutis

Ingredients (4 servings)

  • 500g/17,5oz prune
  • 2 eggs
  • 20g/0,7oz almond powder
  • 1 tablespoon of flour
  • 60g/2,1oz sugar (+2 teaspoons)
  • 15cl/5fl.oz milk
  • 1 pinch of salt
  • 1 teaspoon of rum
  • 1 small piece of butter

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Directions

Preheat the oven to 180°C/350°F.

Beat the egg and sugar until whiten. Add the flour, almond powder and a pinch of salt. Mix. Add the milk and rum. Mix it well.

Cut the prune in two half. Remove the kernel. Cut in segments.

Place the segments in the buttered ramekins. Sprinkle with sugar. Divide the egg preparation and pour in the four ramekins.

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Red pepper, feta and olive cake

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I grew up with Les Cakes de Sophie book. Baking cakes was really my first approach to cooking. Sophie’s cakes are incredibly moist and delicious. I have few favorites including the three cheeses and the inimitable ham and olives. The problem with those cakes is that they usually contain a lot of fat (egg yolks, oil, cheese…). Also it make it a bit heavy if served as an appetizer. I love this red pepper cake recipe because it doesn’t need to add lot of fat. The red peppers keep the cake really moist. I made it as an appetizer for my special hosts from Canada who visited me in Paris through the website Vizeat. A memorable experience for us. Also I dedicate this Fiesta Friday to this fantastic evening.

Ingredients:

  • 2 big or 3 small red peppers
  • 3 eggs
  • 150g/5,3oz flour
  • 1 tablespoon of baking powder
  • 13cl/4,3fl.oz milk
  • 4cl/1,3fl.oz olive oil
  • 60g/2,1oz green olives without seed
  • 150g/5,3oz feta (or equivalent to the Greek cheese from sheep’s milk)

red pepper, olive and feta cake b_003Directions:

Preheat the oven to 200°C/390°F.

Place the red peppers on a grill covered with parchment paper. Cook for 30 minutes until the skin is dark. Leave to cool. Peel the red peppers and take the seeds out. Blend it and reserve 150g/5,3oz of red peppers puree.

Preheat the oven to 180°C/350°F.

Cut the olives in two. Cut the feta in cubes. In a bowl, mix the eggs, olive oil, milk, flour, baking powder and red peppers puree. Add the olives and feta and mix it gently.

Butter and flour a cake pan (24cmX9cm). Pour the mixture in the mold. Cook for 40-45 minutes. The knife should come out dry.

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