We sometimes miss containments. Taken by a home-like nostalgia, the confinophile begins to pursue the ” click and collect “. This takes place a few steps from Notre-Dame de Paris, a street from the Tour d’Argent, where Julia Sedefdjian extends her empire of bonhomie. A young star-studded woman at the head of Baieta where she explores her origins in Nice, but also at the helm of Bô, a Caribbean bar where homemade rum is as good as papaya salad, she opens a grocery store around chickpeas.
It is a great pleasure to browse the website. The fingers add the dishes to a list that grows without scruple. The virtual is more dizzying than a menu held in hand under the gaze of a waiter who gauges your order with a blink of an eye. At home, nothing will force you to finish your plate like in a restaurant and you will keep what is left in your fridge.
A text message announces that it is time to go to rue de Poissy. There, the sun bathes a table on the terrace. The shop is bright, the grocer pleasant. Two kraft paper bags are waiting near the checkout. It’s hard not to let your gaze drag on the dishes in the window. They are colorful, seductive, and sometimes to compose yourself like in salad bars. They make you want to taste everything.
Shakshuka dip
“Can we sit on the terrace?” “ The grocer unwraps for us the small packages that he had tried to put away. “What do you want to start with?” ” Impossible to choose. It is therefore with a guilty air that the sentence is launched: “We’re going to pick up all over the place at the same time. ” The grocer, alert, brings a carafe of water and a small jar of homemade mayonnaise. Slightly spicy, it is mostly vegan. For fun, Julia Sedfdjian replaced the egg with aquafaba, the cooking water for chickpeas.
The warm chakchouka caresses the palate. The red pepper gently envelops the chickpeas with a tonic texture. To devour the panisse, a dip in the shakchouka is a good idea. A bite of Piedmontese salad transports you to another world. The capers add acidity to the taste and the black chickpeas surprise, first by their color, almost purple, and their taste, more intense, sweeter than the usual chickpea. They are also crunchier and very suitable for cooking the tender potatoes that accompany them.
The Taste of M
On the side, the cannelloni (with chickpea flour) filled with ricotta and spinach seem classic. But the cookies, also made from the famous legume, demonstrate how important it is to break all forms of habit: the result is amazing and delicious.
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