During a cooking workshop with chefs Anne Majourel and Pauline Gatto from the La Palanquée café-canteen, the unsold produce of the day was transformed into creative recipes.
“You have to dig the melon, not scrape it. We need flesh“explains chef Anne Majourel to a participant in the cooking workshop, offered on November 24 at La Palanquée. The small group of amateur cooks sets it up: sorting fruits and vegetables collected the day before on the market, peeling, cutting … “We are the workshop of the 4 Ms: Market, Brains, Hands, Eatingsmiled Marie as she sorted through the pumpkin seeds.We saw different techniques that we could use: mixing, breading, smoking, marinating, infusing, drying… We racked our brains to find out how we were going to work with each product”. Before starting, we think, we build our menu and we write it down on a piece of paper to organize ourselves.
“What has always fascinated me is that constraint leads to creativity. You don’t have to put up barriers. Faced with leftovers from the fridge or an end-of-market crate, we use our sensory skills to think: with my hands I already have information on the maturity, then I smell, I taste…” explains Anne Majourel. According to her, you have to get out of your comfort zone, explore new ways of transforming, varying textures, playing with colors. “You have to try things, it is with the difficulties and the successes that you progress”.
By cooking leftovers, we try to keep as much food as possible. “With a cauliflower, we keep the bouquets whole. Next, we make an infusion with the leaves and the ribs. With sweet potatoes, we start with a carpaccio rather than a crushed one, it’s more original”. The peelings turn into crisps, the tops into pesto. Gazpachos or hummus get sweet when smoothies get salty. Another simple idea to impress your guests: smoking. “If we want to flavor squares of tomatoes, we put them in the oven, we ignite a blade of aromatic grass, we blow, we put it in the oven, we close. We obtain an instant smoke, quite powerful“.