Culinary Lockdown Special | Le Fooding Turns 20 | Recipes by Daniel Morgan & Jonathan Schweizer | Garth Jennings at Idem | Behind the Scenes with Marion Graux | La Boucherie Grégoire

Lockdown Bites

It's a precarious time for Paris's bars and restaurants, with hopes now quashed of an early Dec reopening. All the more reason to celebrate them – cue bistronomy bible Le Fooding’s bumper new 20th anniversary guide for 2021 (though what to make of the fact they’re now 100% owned by historic rival Michelin?). Chiming with the bash, 20 zeitgeist-defining chefs have created food baskets for home delivery: tomorrow you can sample Adeline Grattard’s Franco-Japanese offering, with teas from her husband Chi Wah Chan; Iñaki Aizpitarte is up on 28 Nov; and Yves Camdeborde on 7 Dec. We’re serving up more culinary inspiration this week with go-to lockdown dishes from Le Fooding laureates Jonathan Schweizer (Café Les Deux Gares, 'Best Bistro') and Daniel Morgan (Robert, 'Best Chef'), plus the e-shops and recipe books making us salivate.

Lockdown Recipes from Le Fooding 2021 Laureates

Daniel Morgan's Peruvian Coconut-Milk Ceviche – “Line-caught fish is a must: acidic, vibrant, fun and healthy. This dish lets me travel whilst being locked up. Serve with a beer and tostadas, or over warm rice for a main."

Ingredients:

400g white, firm fresh fish (e.g. sole, bass, whiting, bream, white tuna)
2 garlic cloves
1 red onion sliced wafer-thin
1 habanero chilli
1/4 cup chopped coriander
1 tsp minced ginger
1/2 sweet potato
1/2 lemon
1 tsp olive oil
3/4 lime juiced
1 lime zest
1/4 lemon
200ml coconut milk
1 avocado

Hot sauce, preferably habanero tabasco

Recipe: Cut fish into 1cm squares and refrigerate on parchment paper for 1hr to dry. Also chill a large bowl. Chop and make a paste of ginger/garlic/chilli plus 1tbsp salt. Cut sweet potato & steam for approx. 10 mins until tender, then dress in olive oil, salt and lemon juice. Slice onions and soak in cold water and salt to remove bitterness. In the fridge-cold bowl, mix fish with salt and lime juice, and leave to marinade for 2 mins. Add coconut milk and ginger/garlic/chili paste, plus a few drops of hot sauce to taste. Add onions and mix well. Refrigerate 30 mins. Place onto a plate and garnish with sweet potato, fried corn, coriander and sliced avocado.

Jonathan Schweizer's Anchovy & Garlic Pasta - “This is my go-to dish because I always have these ingredients at home and I just love this plate. Bon appétit!”

Ingredients:

Anchovies
Garlic
Pasta (e.g. spaghetti)
Olive oil
Salt

Recipe:

Boil some salted water and cook the pasta until al dente. Don't forget to keep aside some cooking water for later. While the pasta is cooking, chop the garlic and anchovies (use one clove for every two anchovies). Fry them in olive oil. When the pasta is cooked, put it in with the garlic and anchovies, add some cooking water and stir until nicely combined. Of course, you can add salt and pepper. Parmesan is also an option!

Food for Thought

Within a kilometre of 51 rue du Montparnasse, or have ‘urgent’ business in the ‘hood? Peer through the gallery windows of the storied lithographic printer (and David Lynch favourite) Idem Paris, which is hosting a new exhibition ‘Girl from the Bottom of the Sea and Other Stories’. The cinematic show features 14 monochrome lino prints by multi-talented writer/director/artist Garth Jennings, of The Hitchhiker's Guide to the Galaxy fame. A limited-edition, signed collection of the prints, all created on-site, has been released to coincide with the show. >idemparis.com

Behind the Scenes with Paris Maker Marion Graux (video)

When chefs like Hélène Darroze, Greg Marchand and Cyril Lignac are looking for tableware, they turn to ultra-talented local ceramicist Marion Graux, who opened an atelier/ boutique earlier this year near Gare du Nord. In her latest YouTube video, Marion takes viewers behind the scenes of her new collab with famed stoneware pottery the Manufacture de Digoin, revealing how she translated her artisanal moulding techniques onto a bigger scale. The range – flat and curved plates, soup bowls – is available to order on her e-shop now, with an enticing 15% discount. Support savoir-faire! >www.mariongraux.com

Souvenir Shop

La Boucherie Grégoire Turkey Kit – The ethical butcher, whose owner Antonin Bonnet snapped up a Le Fooding award for ‘Meilleur chef résistant’ owing to his eco-friendly ethos and love for small producers, has a new e-shop! We’re eyeing their first ever turkey kit: with farm turkey, chestnut stuffing, bread sauce and jus, it's delivered in a special tote with instructions on how not to stuff it up. Limited numbers available! >laboucheriegregoire.com

The Social Food Recipe Book –Instagram’s favourite food snappers- cum-food stylists, Shirley Garrier and Mathieu Zouhairi, have penned their first ever tome. Out this month with First Éditions, the predictably slick-looking publication includes 80 recipes the couple discovered on their travels. Recreate their viral recipes (udon noodles, cocktails and crispy pork belly) at home to impress your pals.
>Pick up a copy here!