Solidarity and solar energy, RECHO offers to cook together to restore the world

Injera.

© Jessie Galesne

By: Clémence Denavit Follow

12 mins

The RECHO - for REfuge, CHaleur, Optimisme- was born from the revolt of a young woman, Vanessa Kryceve, in front of the reception reserved for refugees arriving in Europe and France, after having fled their country in crisis.

Publicity

Vanessa Krycève

is a cook, to act, she cooks.

To welcome, she offers to cook, and therefore to exchange, feed, meet, share in the most universal language possible: that of the stove, that of the stoves, that which warms hearts and bodies.

Cooking together, to restore the world has become the mantra of Récho, the association was born in 2016, initially an itinerant kitchen, since the spring of 2019 it has had a table, a solidarity, responsible, ecological, sustainable restaurant in Paris.

The Recho table blew its first candle on September 17, 2020.

Vanessa Kryceve and Alessandra Montagne.

RFI / Clémence Denavit

With

- 

, actress, cook, founder of

) -

.

The book, published on October 22, 2020,

.

-

, cook, member and support of Recho, chef of the restaurant Nosso, which is scheduled to open at the end of September 2020 in Paris.

- Tsegay, Obaidullah

and

, apprentice cooks, refugees from Eritrea, Afghanistan and Sudan.

With

, cook, chef in particular of the gourmet restaurant

 -

- Sonia Ezgulian

, cook in Lyon, anti-waste manager of "Les petits riens qui faire le daily", culinary author (

at Flammarion,

, published by Epure,

Epure editions,

to be published by Flammarion).

.

The team.

Jessie Galesne

To go further

had to move the event planned each year to June for International Refugee Day.

The festival takes place in October 2020 in several cities in France and around the world.

→

→

{{scope.counterText}}

{{scope.legend}} © {{scope.credits}}

{{scope.counterText}}

i

{{scope.legend}}

© {{scope.credits}}

Music

by Ray Charles

Nomcebo Zicode.

RECIPES

CHOUX A LA BANANA

- recipe from the Le Grand Recho festival in Arras

For 20 cabbage, preparation 1 hour, cooking 25 minutes

For the cracker

: 50g of brown sugar, 50g of flour, 40g of butter

For the choux pastry

: 125cl of milk, 50g of butter cut into cubes, 2g of salt, 5g of caster sugar, 75g of sifted flour, 2 large eggs.

For the banana compote with spices

: 1 large banana (fruit) or 2 small (200g peeled) a little too ripe, ½ tsp.

of four spice blend, ½ tsp.

teaspoon of turmeric, 1 tsp.

tablespoon of honey, 15g of sugar, 3g of pectin.

For the whipped cream

: 20cl of

cream

20g of icing sugar, ½ tsp.

of vanilla extract.

Unrolled:

• Prepare the cracker by mixing all the ingredients, then spread the preparation in a thin layer.

• Cut into 4cm circles and let them harden in the freezer.

• To make the choux pastry, bring the milk, butter, salt and sugar to a boil.

• Add the sifted flour all at once off the heat, then mix until a homogeneous dough is obtained which comes off the pan.

• Place the dough in a cold bowl and add the beaten eggs one by one.

• Pour the device into a smooth piping bag.

• Arrange cabbage 4 cm in diameter on a baking sheet (it looks complicated like that but in fact not).

• Place the cracker disks on top.

• Bake for 25 min at 170 ° C (th. 5-6).

• Stew the banana (s) cut into pieces with the spices and honey.

• Once reduced to a puree, add the pectin mixed with the sugar.

• Bring to a boil, stirring well, and let cool.

• Whisk together the cream, sugar and vanilla until you obtain a firm whipped cream.

• Fill the cabbage with the banana compote, then form rosettes of whipped cream on top of the cabbage with a piping bag.

• And here's how to make a high-flying dessert with two overripe bananas ...

VEGETARIAN BURGER with Falafels and Rhubarb Pickles -

iconic RECHO recipe

For 2 people

Preparation: 30 min.

Cooking: 25mn.

Rest: 3h

The day before, soak the chickpeas

Ingredients: 2 buns, 2 beautiful lettuce leaves, 1 tomato, 2 slices of cheddar or mimolette

Rhubarb pickels: 200 ml of water, 120 g of sugar, 50 g of white vinegar.

Tarator sauce: 150 gr of Greek yogurt, 30 gr of tahini, ½ lemon, cumin, salt.

Eggplant caviar: 1 eggplant, 1 slice of gingerbread, 1 tbsp.

to s.

soy sage, 3 tbsp.

to s.

olive oil, 10 gr of tahini, 3 branches of basil, 5 sprigs of chives,, 1 shallot, ½ lemon.

Falafel steak: 150 gr of uncooked chickpeas, 4 branches of flat-leaf parsley, 4 branches of coriander

1 clove of garlic, 1 small onion, cumin, pepper, paprika, 1 tbsp.

to s.

baking soda, frying oil.

How the recipe unfolds:

Rhubarb pickles:

• Very finely cut two rhubarb stems.

• Bring a small saucepan of water to the boil, along with the sugar and white vinegar.

Add the rhubarb off the heat and let stand for at least 3 hours.

Tarator sauce:

• Mix the Greek yogurt, the tahini, the juice of 1/2 lemon, 1 pinch of cumin, and adjust to fine salt.

• Keep cool.

Eggplant caviar :

• Bake a large whole eggplant in an oven at 200 ° C for 20 minutes.

Let cool, collect the flesh and squeeze to extract as much water as possible.

• Mix the eggplant flesh with the crumbled gingerbread, soy sauce, olive oil, tahini, basil, chopped chives and shallot.

Add the grated zest and juice of 1/2 lemon.

• Taste and adjust in salt and pepper.

Falafel steak:

• Soak the chickpeas overnight in a large volume of water,

• Dry the chickpeas well in a cloth.

Mix them very finely with the parsley, coriander and garlic.

Add the onion, spices and baking soda.

Mix for a long time until you obtain a uniform paste.

• Form between the palms two falafels the size of bread and 2 cm thick.

Heat the cooking oil (to 170 ° C) and fry until a nice golden color (about 4 min).

Place on absorbent paper.

Burger:

• Cut the breads in half, assemble the burger with the sauces, rhubarb pickles, cheese, salad, tomato slices.

• Enjoy hot.

Newsletter

Receive all the international news directly in your mailbox

I subscribe

Follow all the international news by downloading the RFI application

google-play-badge_FR

• Food

• Gastronomy

• Refugees

On the same subject

Taste of the world

Refugee Food Festival: "No longer being looked at as a refugee who works in a restaurant, but as the chef"

Taste of the world

Refugee kitchens