Two cooks, Lise Kvan and Eric Monteleon, purchased a van, fastened it up, named it Marcel and plotted their course for a cross-country journey. Their objective? A seek for the abundance of France by means of its sustainable farming and the folks preserving conventional strategies of natural agriculture, animal husbandry, butchery, cheese-making, baking, smoking, and preserving. Although their journey continues, they’re making a fast cease in Paris this week for a particular pop-up dinner at one among my favourite locations on the town, Cafe Mericourt (Reserve quick for April 11 and 12) utilizing elements equipped by the producers they’ve met alongside their tour. You’ll additionally hear the duo on a forthcoming episode of The New Paris podcast.
Till then, Lise shares the again story behind their choice to hit the street with Bon Fond, who they’ve met thus far and the place you could find their items in Paris.
As we packed our luggage, organized the van, and drove away from town, I knew I’d miss Paris. However the promise of assembly artisans and farmers throughout France was about to turn out to be a actuality, a journey I had dreamt of since working at Astrance, a three-star Michelin restaurant within the 16th arrondissement in Paris. On daily basis, we might obtain probably the most treasured of elements, delivered to the restaurant doorstep, usually by the producer themselves. To cook dinner with the fruits of the producer’s labor was an honor and I yearned to see the place the beautiful greens had been grown, the tender meat was raised, or through which area the aromatic flowers had been foraged.
In January, after numerous handwork and planning, my companion, Eric, additionally a cook dinner, and I set off to work with artisanal meals producers and natural farmers to higher perceive their creations, motivations, ethics and requirements. We’ve now been on the street for 3 months and have met unbelievable, passionate people who’re really dedicated to their craft.
Sharing our experiences is, undoubtedly, one among our most vital objectives for our challenge, which we named Bon Fond. We knew that heaps of individuals would like to comply with alongside on our journey and uncover the savoir faire of the artisans with us. Every time we go to a producer, we doc their manufacturing and their every day rituals, so folks the world over can even perceive why artisanal and natural manufacturing is important to our ecosystem. We additionally need to provide the alternative to style all these good flavors with us, too!
Right here is our listing of some producers that we’ve visited so far and the place to search out their merchandise in Paris. Many producers even have worldwide importers, so in case you are decided to search out that particular product near house, take a look on their particular person web sites. In the event you’d like to satisfy new French producers every week with us, comply with alongside on Instagram and Fb. We hope you get pleasure from these delights as a lot as we do.
1/ Cyril Zangs – Cidre 2 Desk – Heirloom Normand Cider
We started our journey in Normandy with Cyril Zangs, a cider maker whose bubbly spirits are cult classics among the many bistronomy scene with the likes of Septime, Le Mary Celeste, Elmer and L’Entrée des Artistes. Cyril makes his cider with heirloom apple varieties and makes use of a number of winemaking methods to domesticate the best expression of his Normand terroir. If you’re new to cider or a connoisseur, you need to strive Cyril’s crisp, vibrant cider to completely comprehend the artwork of cider making. In the event you’re seeking to purchase a bottle for a picnic lunch or a dinner at house, a number of selection cavistes throughout Paris inventory his restricted version bottles.
2/ Olivier Hélibert – Charcuterie Hélibert – Prime 20 Greatest Charcutiers of France
Olivier and his spouse Christine Hélibert make a number of the greatest pâté, boudin, andouille and sausages within the nation. No marvel the likes of Gault & Millau listing them as one of many Prime 20 Greatest Charcutiers of France. All their pigs are well-raised in Brittany, leading to a succulent and flavourful product. We extremely recommend tasting the Hélibert Saucisse d’Abers aux Algues (seaweed sausage, a nod to the stormy coasts of the Breton area) et pâté Breton on the Breizh Café at Odéon.
3/ Wilfrid Quinveros – Le Fumoir de Saint Forged – Chilly Smoked Scallops
Wilfrid Quinveros is a extremely ingenious, savvy businessman who constructed his profitable smoke home, Le Fumoir de Saint Forged, in a matter of some years. Cooks throughout France had been rapidly seduced by his chilly smoked scallops and his award-winning salmon, trout, and haddock. In the event you’d prefer to strive the product in its purest kind, Terra Gourma has a choice of Le Fumoir de Saint Forged’s seafood. And in the event you’d prefer to see what cooks create along with his chic gamme, Chef Marine Thomas at her restaurant Padam Padam in Montmartre will blow you away.
4/ Stephan Perrotte – Maison Perrotte – World Champion Jam maker
Stephan Perrotte’s preparations are such pure expressions of the fruit, with a decrease amount of sugar and pectine than conventional preparations, that he can not even legally name his jam “confiture.” Throwing conference to the wind, Stephan’s jams have rocked the world and he constantly wins a number of gold medals every year on the Concours Basic Agricole, an important meals competitors in France. He additionally customized makes jams for Michelin-starred cooks all over the world. Our favorites embody Pineapple Vanilla Rum, Apricot Timut Pepper, Palermo Mandarin, and Banana Vanilla Rhum. You will discover his jams at choose épiceries round Paris:
5/ Françoise Fleuriet – La Conserverie de Fleuriet – Pineau des Charentes Vinegar
Françoise and Philippe Fleuriet are the one artisanal producers on this planet to make Pineau des Charentes vinegar. Utilizing one of the best 4 yr previous Pineau, which is a distilled and fortified grape aperitif, Françoise and Philippe make their vinegar in aged oak barrels, leading to a floral vinegar – both white or purple. They then use this vinegar to create divine condiments, like their barbecue sauce, ketchup, soups, or one among our favorites, their ginger sushi condiment. French cooks, like Thierry Marx, are hooked on their vinegar and gained’t contact another vinegar on this planet. We advise you don’t both. Their vinegars and condiments can be found round Paris at institutions like Papa Sapiens, La Grande Epicerie de Paris, Epices Roellinger, and La Maison Plisson.
Comply with Lise and Eric’s journey with Bon Fond! Uncover extra about their challenge HERE.