In Olivia and Matthew's kitchen
Atma went to visit Olivia and Matthieu, right out of bed one Monday morning. We shared a supercharged breakfast and talked about their cuisine, synonymous with happiness and memories. And as a bonus, their recipe for the perfect smoothie to kick-start the week: 💥
Can you start by telling us a few words about yourself?
Matthieu: I'm 36 years old, originally from Nice with great-grandparents Italian and pieds noirs, my roots are clearly on the shores of the Mediterranean, but I'm a true Parisian by adoption! I love parties, the sea, fine dining with friends, Italian (and Niçois) cuisine, football (and OGC Nice), and since it's summer, the return of rosé at lunch followed by a good nap with a thick book glued to the cheek!
Olivia: I'm 34 years old, a pure Parisian, but Basque by adoption, especially since the arrival of our little ones Joseph and Elena, both born in Bayonne. I'm also a half-confessed attempt to become a great surfer, but the progression curve is slow, very slow... 😊. I (also) love parties, friends, music, travel, swimming, or hitting a tennis ball. In terms of culinary rhythm, I love late lunches and going out to dinner to discover new places, especially if dessert is followed by a mezcal cocktail!
Let's get down to business, what are your favorite recipes?
Matt: Lasagna, due to family roots. It simmers for a long time, long enough to enjoy a complete bowl of lasagna before dinner even begins, by dipping your spoon into it. The presentation is generous: the pasta crunches, the sauce overflows, the Parmesan spreads everywhere, including on the side of the dish. And the final cooking is a real treat, it browns, it gratinates, it fills the house with its scent... Pronto!
Olivia: It's not really a recipe, but what I like most is a beautiful seafood platter full of salty notes with a bottle of chilled white wine 😊
When do you both cook together?
Matthieu: Sunday brunch, meals with friends at home, family gatherings, vacations in Corsica. We never miss opportunities.
Olivia: When I really have no choice or when Matthieu isn't there :)
What are your favorite utensils or objects in your kitchen? And why?
Matthieu: My Staub cast iron cocotte, given to me by Olivia. You can cook beef bourguignon for two days, stop cooking, and come back to it again and again. It's amazing! A little extra treat not to forget: deglaze at the end of cooking to concentrate the juices at the bottom for more flavor (1/2 glass of white wine over high heat for 5 minutes)
Olivia: The blender to make fresh, vitamin-packed juices in the morning, definitely my discovery of 2022! We chop up any seasonal fruits we have on hand, add a drop of almond milk, a spoonful of honey, and drizzle with lemon. And we cover everything with muesli.
Family, of course: my mom, who cooks dream meals, but also my grandmothers' couscous and gnocchi, and my dad's pasta—the best! The Mediterranean, fishing in Tizzano, Corsica, to make fish soup, and films too (the prison kitchen scene in Goodfellas… a masterpiece!)
What's your magic ingredient, or what can we always find in your fridge?
Matthieu: It's simple and effective: four things: olive oil, well-aged Parmesan (24 months minimum), and pasta (preferably orecchiette). And Kiri, not to mention the brand (in case of rush with the kids, of course...)
Olivia: Ginger and chocolate (dark, obviously).
Who are your favorite producers/suppliers/shops?
Matthieu: Ravioli from  Maison Barale on rue Sainte-Réparate in Nice. A Piedmontese house that has been making fresh pasta since 1892. Les petits farcis du Péché Mignon , a caterer on rue Bonaparte in Nice. La pissaladière chez Tintin (it needs no introduction, it's an institution). As you've probably guessed, you really have to go to Nice!
Olivia: Frichti, of course 😊! Not only have I been working there for a year, but I am an absolute fan of their products and recipe kits! A great way to start cooking more when you're not used to it or short on time.
Share with us a song that seriously makes you want to get into the kitchen?
Matthieu: Gigi L’amoroso de Dalida
Olivia: A cor E Rosa de Silva (and basically any Brazilian music)
What is your best dinner, lunch, or meal memory?
Matthieu & Olivia: The second night of our wedding weekend. A barbecue for 200 people, right on the beach. Parmesan cheese, grilled potatoes, magical! More recently, we tried the restaurant  Ortensia in Paris for our 5th wedding anniversary, a simply amazing experience by Japanese chef Terumitsu Saito.
What are your favorite Instagram food accounts?
Matthieu: I like the recipes of Cyril Lignac and François-Regis Gaudry. The product is always showcased, in a simple way. A great source of inspiration.
Olivia: The last time I was on Instagram was probably in 2012 (my profile picture proves it :)). Anyway, I've added a few foodie accounts for kids, including one I recommend, Â papillette (@p.a.p.i.L.l.e.t.t.e), full of great recipe tips for little ones.
Where do you get your inspiration for cooking?
Matthieu: Family, of course. My mom, who cooks the food of dreams, but also my grandmothers' couscous and gnocchi, my dad's pasta—the best! The Mediterranean, fishing in Tizzano, Corsica, to make fish soup (my summer staple), and then movies too (the prison kitchen scene in Goodfellas…a masterpiece!)
Who or which restaurants do you like to go to for dinner?
Matthieu & Olivia: Our little neighborhood treat, Lala in Pigalle. Lasagna (of course), a spritz at the counter, an Italian playlist. And Antonio who always finds a small table. Otherwise, the big meeting with friends is the Chateaubriand by the Basque chef Inaki Aizpitarte. A surprise menu every time - extraordinary! - dinners that finish very (very) late... tired but happy tomorrows full of memories. Before or after dinner, we like to try the latest cocktails at our friends' places at Amore Amaro (Hello Florent) or @romainlemouellic from Syndicat.
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