For me, organic is a way of cooking without putting myself under pressure

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I often think of organic food as a matter of selection rather than a banner to wave. I don’t want to turn grocery shopping into an examination of conscience, or make meals into an immaculate showcase. I prefer choosing organic where it truly changes the way I cook: for products I eat often, for ingredients I prepare almost as they are, for fruit, vegetables, eggs or cereals that already have a real presence before I even touch them. I find something there that feels more like me, with a simpler, clearer and more sincere relationship to food. I also relate to the way organic food brings me back to the seasons, the market and a more attentive kind of cooking. I am sensitive to textures, scents and colours, and I find in them a very tangible, almost reassuring pleasure that fits with the way I experience things: gently, curiously, without trying to force anything. I cook better when I feel that products already have their own personality, when they require less correction and more listening. So I keep a flexible approach: I choose organic when it supports my balance, my taste and my rhythm as a bookseller, and I leave rigidity aside. I want eating to remain a living, welcoming and human space, not another injunction, because I far prefer a cuisine that breathes to a perfection that becomes fixed.