Marie-Laure Fréchet: "Making bread gives me back the sense of time, it's my yoga"

"I am a girl from the North, it begins to be known.When I started in the press, I worked for La Voix du Nord.My first book was about taverns, pubs in Flanders, places of heritage conviviality, where the 'we're going to be together, to eat and drink - always regional cuisine.When I left the paper, I went to the Saveurs magazine, telling it: “Nothing is written about northern cuisine, I would like to repair this lack and offer you some topics.Now, in the industry, I am well identified as the culinary lobbyist of the North.We needed one ...

I was born in Armentières and I grew up in Lille, where I keep a vivid memory of family tables.In all my schooling, I never ate in the canteen.We lived at my father's workplace, a soldier career, and my mother, at home, prepared lunch and dinner for the whole family, every day.Varied dishes, veal marengo, sausage-mash, beef and carrots ...Not especially northern dishes, but dishes always well cooked.In the library enthroned all the volumes of The Kitchen from A to Z, this encyclopedia made up of booklets that were bought over time and that were linked as they went.

"I also like the relationship to time involved in a leavened dough.It can be desired.In fact, time itself is an ingredient." »Marie-Laure Fréchet

On Sundays, we would have lunch at my grandmother's, one of the specialties of which was filled waffles, their preparation required a good day, we rolled the dough by hand and let it grow by the fire before cooking This is perhaps what gave me the taste of leavened dough.Much more than making cakes, which use an inert dough, I like to work with living dough, pastries and The dough that rises, its smell, its texture, it's very sensual.

Posted Date: 2020-12-31

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