The taste of the world

To push the door of a restaurant of the festival, to eat the food of the other, it is already to accept it

Marine Mandrila, co-founder of Refugee Food, Nika Lozovska Ukrainian chef invited during the festival of Pauline Séné, Chef of Fripon.

© Clemence Denavit/RFI

By: Clémence Denavit Follow

3 mins

7 years already that each year, the association Refugee Food organizes its festival in the days which precede and follow the World day of the refugees, on June 20th.

Since 2016, Refugee Food has encouraged us to change our perspective on refugees.

During the festival, foreign cooks simmer together with a local restaurant chef, a menu that combines the origins of the refugee chef and that of the cook who welcomes him.

The festival is translated, each year, by human encounters and flavors, this festival is that of men and women who plant with the kitchen, the roots of their new life!

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Far from being a pretext, cooking is a source of professional integration.

Refugee Food has become over the years a professional integration company.

2 cooking training programs have been set up (sesame and sunflower), and the residence, the association's restaurant at Ground Control in Paris, allows cooks to test their menus, their management, and their cuisine.

With

- Marine Mandrila

, the co-founder of

And the

- Nika Lozovska

is the chef of Dizyngoff restaurant in Odessa, Ukraine.

A table that she founded 6 years ago, with very personal seasonal cuisine.

She has lived in France since the start of the war in her country, @dizyngoff 

Instagram Nika Lozovska

- Pauline Séné

is the chef of the

, 108 rue de Ménilmontant in Paris.

-

is the chef of the Dubillot brasserie, one of the three brasseries of

, traditional French brasseries, where the cuisine is homemade, with local and fresh products.

Sherzad is from Kabul in Afghanistan, he is a kitchen assistant and was hired in December 2021. The latest, the Martin brewery, will open its doors in July 2022.

Baptiste Zwygart, head of the Brasserie Dubillot and Sherzad.

© Clemence Denavit/RFI

In links

-

the restaurant of Nabil Attar in Orléans: 178 rue de Bourgogne in Orléans

-

, by Magda Geneveva, at Magda at the Rotonde in Paris

- Waalo, from Harouna Sow rue d'Alexandrie, Paris.

-

– Éditions Payot and the series of documentaries produced by the journalist around reception:

- Ukraine, cuisine and History

published by La Martinière - 2022

- Summer Kitchen

by Olia Hercules – Hachette cuisine - 2022

-

podcast

by Harouna Sow and Clémence Denavit on Rfi.

In images, in pictures

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Musical programming

- Talenloge

of Kandy Guira

- Nash's

Recipe

Ukrainian honey cake

4 tablespoons (84 g) honey / ¾ cup (150 g) sugar / 2 tablespoons (28 g) butter, unsalted / 3 large eggs, beaten / 1 teaspoon baking soda / 3 cups (360 g) all-purpose flour.

Frosting

920 g cream / 220 g caster sugar / 240 ml heavy whipping cream.

Heat the honey, sugar and butter until the sugar melts. 

Place 4 tbsp honey, 150g sugar and 2 tbsp unsalted butter in a medium saucepan.

Heat the mixture over medium-low heat until the sugar melts completely.

Whisk the mixture vigorously to incorporate the eggs.

 1 teaspoon into the pan.

Whisk the mixture so that the baking soda is completely mixed with the other ingredients. 

You want to add just enough flour to give the dough a clay-like consistency that won't stick to your hands.

Use a rolling pin to roll out each piece of dough.

Shape it into a 9 inch (23 cm) circle about 3 mm thick.

You can use a plate to make each circle the same.

Be sure to save any leftover dough.

Line a baking sheet with parchment paper to prevent cake layers from sticking.

Place one or two layers of cake on the cookie sheet, depending on how many will work. 

Once all the layers and leftovers are cooked, let them cool on a wire rack for 15-20 minutes.

When leftovers are completely cooled, crush them with a rolling pin or in a food processor to create fine crumbs. 

The icing

(240 ml)  

Add 920 g) sour cream and 220 g caster sugar to another bowl.

Mix well.

Use a spatula to gently fold it over so the mixture stays light and fluffy

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