Guest of Europe 1 Saturday, gastronomy specialist Caroline Mignot explains how to eat "consciously". For the former culinary journalist, it is a matter of tasting her dishes, paying close attention to the smells and textures of food and taking the time to look at them and savor them.

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. "