INTERVIEW
Anne-Claire Coudray, figure of the weekend news on TF1, was the guest of La table des bons vivants on this Easter weekend Saturday, when the first channel devoted a special report to Notre-Dame-de-France. Paris after the newspaper. "We have seen a treasure, sixty minutes in the heart of Notre-Dame, the images are the only way to understand how this cathedral is a jewel," slipped the journalist.
From the world as in the provinces. At the microphone of Europe 1, the journalist came back on the fire that hit the monument on Monday, and affected by it many Parisians, French and foreigners. Originally from Morbihan, so provincial, she explained why, according to her, the disaster has so marked the spirits: "Notre-Dame is the image of Paris with the Eiffel Tower, Victor Hugo, one of the first monuments We are mortal, and Notre-Dame-de-Paris is like us, it is a little of us in eternity, "said the Breton journalist.
Heard on europe1:
We think that Breton cuisine is very basic because it was a poor region but there are plenty of things to discover
"Langoustines, kig ha farz". In the kitchen, his region is very present in his memories. "I'm very greedy, I do a lot of cooking, but I love to eat, my mother always made us some seafood, a good mayonnaise to eat with scampi, and the Breton cuisine is quite varied. that it is very basic because it was a poor region but there are plenty of things to discover, such as kig ha farz "( a buckwheat based stew, ed ), she slips.
Pepper. But if she does not cook, Anne-Claire Coudray is however passionate for assertive flavors. She collects different peppers in old coffee grinders "we can adjust the grind". In addition to pepper, this Easter weekend, she also admits a real appetence for chocolate: "All types of chocolate, even bad," she concludes.
The bon bons quiz
To get to know her fork better, the journalist agreed to pass on the grill of Laurent Mariotte's questions:
-The taste of your childhood?
"Far without hesitation, not only because it's very good but because my mother does the best in the world, she has a secret, she has a stoneware dish that does almost all the cooking. moment of inheritance with my sisters, it must be much denser and better cooked on the bottom than on the top, and if you eat it lukewarm, it's the little Jesus in velvet panties. "
-Your most beautiful meal?
"The Kampot green pepper crab that I eat in Kep, Cambodia, on the coast, little ladies go fishing for the crab, you eat it with your fingers."
-What dish would you take on a desert island?
"The ham-mashed potato, it's my favorite dish, I do not know if it's my desire to be back in childhood, I love it."
-What is your favorite word in cooking?
"Deglazing but I do not know at all what that means, like all people who are nil, I'm fascinated by people who have a culinary intelligence."
-What is the useless ingredient in cooking according to you?
"Sweet butter, I never understood, no one has ever been able to explain to me what it was for, calories in the buttocks for no flavor."
-What are the guests of your ideal dinner?
"At the moment, I would invite Édouard Philippe and Emmanuel Macron, because I have a lot of questions to ask them about what is going on at the moment." What do they have planned for us?
-What is your secret address?
"Il Brigante, a very small pizzeria in the 18th arrondissement, I happen to be close to Salvatore (Rotiroti), who opened this pizzeria a few years ago, it's hard to find a table now." is a beautiful experience. "
-What is the last dish you cooked?
"The scrambled eggs, I'm pretty strong, I have great time management, I throw flowers because I can not do much else but the scrambled eggs, I'm in control."
-The word of FAIM?
"I would have taken a small slice of it!"