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Attention, billet spécial "grosse tête" ! Beware, this post is about my "big head" !
Dans la catégorie "
il n' y a pas de mal à s'faire du bien", je suis très fière de vous
annoncer que Stéphane du blog "cuisiner en ligne" et réputé pour avoir
la dent dure (c'est pas moi qui le dit !) a sélectionné mon blog pour
sa nouvelle rubrique "les étoiles de la blogosphère". Et en plus, il ne
dit que de gentilles choses ! Merci Stéphane !
Tant qu'à se "choper le melon", autant vous faire la totale : je vous
propose une relecture de l'interview que j'ai donnée au site 750g il y
a un peu plus d'un an. Vous en saurez plus sur la "grenouille
gourmande" que je suis ! Lire l'interview ici.
Si vous souhaitez réviser votre anglais, la traduction dans la langue de Shakespeare se trouve ci-dessous !
Today, my post is about me, me and me ! Hence the title : yes, I have got a big head, lol !! The reason for that is that Stéphane, the name behind "cuisiner en ligne" a blog dedicated to Professional Chef's recipes and the culinary blogosphere in general, has selected my blog among his favorite ones. And everyone knows how hard to impress Stéphane is...And the best part is all the wonderful things he says about my little blog. Thank you Stéphane !
And as a reminder, you will find below the interview in english I gave last year to 750g , another professional foodblog.
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“ I have many english-speaking friends, with whom I wanted to share my recipes…”
The distinguishing feature of my blog is that is is written in 2 languages : french and english. But I am aware my english is not perfect even though I spent 6 months in London when I was a student. So, why a blog in english too ? Simply because part of my family and my husband’s live in the USA. I also have many english-speaking friends, with whom I wanted to share my recipes.
My blog is 80% about recipes, the remaining 20% being inside tips about Paris, my hometown : “guided” visits in “off the beaten path” neighborhoods, gourmet shopping and some restaurant reviews too.
I chose a funny name (A Foodie Froggy in Paris) for my blog because I did not want to take myself too seriously (even though I do take all food-related things very seriously!).
Find out more about Anne’s fetish recipe here (in french) and here (in english)!
“I find the foodblog community very warm, generous and sane, just what “cooking” has to be too !”
Why did you decide to create your own foodblog ?
Like everyone I guess, I had hundreds of handwritten recipes everywhere, on notebooks, in binders and also little pieces of paper passed on by both my mother and my mother-in-law. I had been lurking foodblogs for months, when I thought that creating my own blog would be the perfect way to organize and rationalize my pile of written recipes. And the advantages of Internet are just perfect for a foodblog : you can (try to) transmit the appetence of a recipe thanks to the photographs, illustrate your topic with relevant links, and last but not least share your recipes with anyone in anyplace in the world ! That is amazing !
Do you enjoy it ? What does it bring to you ?
My foodblog is a lot of joy to me, and also..a lot of work, lol ! A bilingual blog is very time-consuming but SO SO worth it ! I really mean it ! I have as many english-speaking readers as french ones, and I have received very touching emails from people who took time just to tell me how much they enjoy my blog !
I have also virtually and actually met amazing people thanks to my blog. I am just back from a great get-together with 10 other foodbloggers. We had a lot of fun. I find the foodblog community very warm, generous and sane, just what “cooking” has to be too !
And finally, thanks to my blog in which I reveal many of my feelings, my own family has learnt more about me and can understand better my passion for Food !
Could you link your recipes to a culinary style or movement ?
Not really. The main characteristic of my recipes is that they are all very simple and need very little “technical skills”. I, myself, am a bad technician : I have not yet won my battle over the home-made Ladurée-like macarons ! But I do like to offer both a feast for the eyes and for the mouth ! I like to work on the presentation of my meals.
Is it important nowadays to talk about food and cooking ?
Oh, there are probably more important things to talk about, but I have to admit that Food is my favorite topic. I am quite a reserved person, but when the conversation turns to gourmet things, you can’t stop me !!
Moreover, I love to talk about food with my 2 daughters (4 and 10 yrs old) and I make it a point to teach them the art of the good and the beautiful (I hope this does not sound too presomptuous).
Could you tell us more about your fetish recipe ?
Yes, of course. Actually, it is a family recipe that my mother and my grand-mother used to make : A melty chocolate cake made with tea-biscuits !! Even a child could make it, as it does not need any baking ! This chocolate and coffee cake is really to die for !
What is your personal taste in terms of Cuisines ?
I am totally and irrationnally obsessed with Thaï food. I also love Morrocan and Libanese Gastronomies.
What are your favorite main dish and dessert ?
My favorite main dish is made by my Mum, the best cook in the world ! It is a very seasonal dish prepared for Passover (we are Sephardic) and made with beef, fava beans, cauliflowers, green beans, carrots, spinach, turnip, armfuls of fresh herbs (mint, cilantro, flat leaf parsley, dill,…) and celery and stewed on low heat for hours. What an explosion of flavours ! As we eat this traditional dish only once a year, its scarcity makes it even better !
As for the dessert, I have recently discovered how tasty it is to bite into a ripe mango after it has been peeled !! OK, OK, I also like it in a Tatin Tartlet, with a salted caramel coulis.
What is your favorite produce and why ?
I love all Thaï food ingredients : ginger, lemongrass, lime and mint. If I had to choose only one : ginger.
What are your favorite restaurant and Chef ?
I have a little “cantine de quartier” (neighborhhod joint) that I really like, in the 11th arrondissement, not far from Aligre Market. Its name is “Pause-café Bastille” and their “plats du jour” are always very tasty as well as their desserts. Unfortunately the Chef does not want to share his recipes, boo-hoo !
On the French Riviera where I go very frequently, I love “le bistrot de Mougins” in Mougins. Their “Swiss Orchard Pie” and their “Cod and Spinach Creamy Timbale” are to die for ! Moreover, this is where my husband proposed to me some 13 years ago, so…
I don’t really have a favourite Chef because, alas, I don’t go often to michelin starred restaurants…
Your favorite cookbok, the one you would bring in a desert island ?
Without any hesitation, the first recipe book by Fred Chesneau, a self-taught Cook “Epatez vos amis” ! Out of 24 recipes, I must have made at least 17 of them ! I love them all !
Something you want to add ?
Yes. Since I created my foodblog, my friends and family don’t invite me anymore because they are afraid of disappointing me ! I would like to tell them that I am very,very easy to please and that they have nothing to worry about because there is nothing fancy about my recipes ! So please feel free to invite us !!
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