In Clara Perrachon's kitchen
Meet Clara, 35, in her Parisian apartment in the Orderner district. Follow us into her kitchen...
Can you tell us a few words about yourself?
My name is Clara, I'm 35 years old, and I work for a startup that helps students find occasional jobs: Student Pop. I live in Paris with my husband and my two children, aged 5 and 3. Suffice it to say that on a daily basis, I'm more of a fan of "quick cooking"!
How did you develop a taste for cooking?
I think my older sister got me started. She loves gourmet products and cooks freely; I never saw her measure out ingredients. I continued my initiation during my Erasmus in Venice. I spent my time roaming markets and trying Italian street food: pizza, tramezzini, cicchetti, scartoso de fritto, and Spritz & Ombra, of course (they even deserve first place)!
When do you cook?
I cook every day for my little family. I prefer to make something simple with three things in the fridge than having Deliveroo deliver. But I really enjoy cooking when I'm having dinner at home or on vacation with friends and my whole family. Generally, I don't really follow a recipe; I prefer to maintain my freedom and not be constrained by ultra-precise ingredients. For me, cooking allows you to disconnect, and the result brings a sense of satisfaction: there's a thrill to be had, and you're always glad you did it.
Oh, and I have a manic side that pushes me to tidy my kitchen while I cook so that when it's time to eat, there's nothing but pleasure!
What's your signature recipe?
My boyfriend would say lasagna. Because that's what I really used to do, but today I find it takes too much time for a less-than-incredible result.
Right now, I love making twisted spring rolls, nothing like the classic soy/shrimp ones. I often add zucchini, cream cheese, omelet, cilantro, and chicken.
What's your favorite utensil? And why?
If I had to choose a quality utensil, it would definitely be a good kitchen knife, and I'm not trying to advertise Atma! The right knife makes this moment 100x more enjoyable.
I was also given a bread knife, it's great,
it allows you to break away from the banal baguette and try more original breads.
What's your magic ingredient or what do you always have in your fridge?
There's ALWAYS crème fraîche; everything's more comforting with crème fraîche, right? Linguine + 1 sautéed zucchini + 1 shallot + 1 generous spoonful of cream = everyone's happy!
Who are your favorite local producers, suppliers, or shops?
I'm lucky to have a market on my street on Saturday mornings where I get my supplies. Otherwise, Atelier P1 always for bread (great organic sourdough breads with long fermentation). and Boulom which makes an extremely naughty “Paris-Basque”.
Can you give us a song that makes you want to get behind the stove?
Splendido Splendenteby Donatella Rettore , good old-school Italo disco, I'm listening to it on repeat for everything right now!
What are your favorite food Instagram accounts right now?
The essential @Ottolenghi (obviously a passion), @lescommis to find everyday cooking inspiration and why not have your weekly basket of raw, fresh, and seasonal products delivered of course! @threesevenparis for her #healthywithadirtytwist recipes and for her ceramic tableware that
makes any salad look great.
And Finally, @megancook, which allowed me to try out lots of great recipes during Covid. Always beautiful visuals and super delicious dishes :)
Whose place or restaurant do you particularly like to dine at? ?
Chez Pradel down the street from me, it's THE neighborhood bistro with a great atmosphere and good products (the fries are a must). Coco and her team take great care of you. I really like Etsi, a Greek tapas restaurant that also makes delicious cocktails. For me, a good restaurant is first and foremost a relaxing and friendly experience. I'm not a fan of gourmet restaurants or white tablecloths with a stuffy atmosphere.
And finally, what recipe do you dream of mastering or knowing how to make one day?!
So rather than a real recipe, the next step for me would be to succeed in cooking for large groups. Serving up a full meal with beautifully cooked meat, cooked at the right temperature for 15 people, is still a real challenge!
I continued my initiation during my Erasmus in Venice. I spent my time roaming the markets and trying Italian street food: pizza, tramezzini, cicchetti, scartoso di fritto...
For me, cooking allows you to disconnect, and the result brings a feeling of satisfaction: there's a thrill involved, and you're glad you did it.
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