A summer Île de France edition, 1

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Throwback to our summer IDF edition (IDF meaning, “Île de France”, which includes Paris and its suburbs). Throughout July and August, we came to design a few resilient dishes which called on the use of IDF’s most iconic products. Even though this region appears to be solely “urban”, it ended up being way richer in local ingredients that we thought!

Those dishes commemorate the agrarian history of the past, present and future, taking inspiration from farming traditions, ceremonies and farming methods found in IDF (the largest area in France for cultivation of modern wheat). Among the ingredients we used were “Essonnienne” flour, Paris artichoke, Arpajon beans, Méreville cress, Crapaudine type beetroot, Brie cheese from Melun, and Gâtinais honey.

We had a lot of fun challenging ourselves with new cooking methods, particularly to build the magnificent Pithiviers, named after a little town, just a few kms South from IDF. This homework was accompanied by Robin’s 666km bicycle ride during which he enjoyed IDF from West to East, from Dreux to Château-Thierry, seeking for more monotonous landscapes covered by wheat, beetroots & forests — far from Paris’s rush hours.


🎞🎥 See video on our Instagram: click here

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