My Seasoning Tips in Nouvelle-Aquitaine
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I come to LaBouffe with a very simple idea: I cook better when I rely on just a few ingredients, provided they are well chosen. In my daily life, I prefer an uncluttered, vibrant plate, with straightforward flavour and seasonal cues, to a layering of tastes that muddies everything. That is where my tips really come into their own: I use spices, aromatics, sauces and herbs as accelerators of balance. In Nouvelle-Aquitaine, I immediately think of Espelette pepper, red wine when I want to build a sauce, and thyme, bay leaf, parsley and shallots when I want to keep things simple yet precise. I also hold onto this approach to cooking rooted in markets, market halls and returns from walks, when the desire to eat well meets the pleasure of an ingredient treated properly. I am not trying to project an image; I am looking for a genuine rhythm of meals, one that leaves me with energy without depriving me of pleasure.
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Where: Nouvelle-Aquitaine