INTERVIEW
What better time to take your time than the weekend, breaking away from the week's quick meals? Guest of Europe 1 Saturday, gastronomy expert and former culinary journalist Caroline Mignot presents another way of tasting your dishes while paying attention to the sensory aspect of cooking: eating consciously. "It is at the same time the glance on what is presented on my plate, I scrutinize everything. Then I smell. The perfumes emerge. Then I start to taste. There, there is the 'chew', the syrupy side , velvety, rough ... There is an infinite palette and that is what fascinates me with textures, "she describes.
"This willingness to take the time"
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"I eat consciously. I have learned this over the years through my work as a journalist and this desire to take the time and be really what I do," continues Caroline Mignot. Because for this lover of smells and textures, cooking and gluttony are much more than a simple way of eating. "It is a tool of generosity and it raises a lot of sensations. There is the power of evocation behind gluttony. It speaks to everyone, and I am my favorite communication tool."
The power of food
This "power" of food "to evoke lots of things", Caroline Mignot calls it "correspondence". She gives an example, with the scent of a bunch of Italian tomatoes: "I love the smell of tomato stalks. The leaves and stems have a very characteristic smell. One day I had worn a perfume that I "associated with this smell, when I know that the ingredient is more like blackcurrant berry, but I associate it with this smell of tomato stalks."
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On her Instagram account, the kitchen specialist has fun talking about these textures, as she did on Europe 1 with Comté cheese: "A Comté can be firm and often, what people are looking for in a Comté and what is accentuated with the refining is the side of small crystals, this thing that crispy, very fine, a little fleur de sel and that crispy under the tooth. "