Rich in protein and low in water, chickpeas embody for many the food of the future. More and more chefs, anxious to include their activity in a sustainable approach, are adopting it. Julia Sedefdjian – 26 years old and the youngest starred chef in France – has decided to dedicate an entire boutique to her.
She called it Cicero, in homage to the Roman philosopher whose shape of the nose evoked the legume. Located a stone’s throw from its gourmet restaurant Baieta (one star in the Michelin Guide, Paris 5and), there are delicious dishes to take away or to have delivered.
In the catering section, you have to taste the hummus with cumin in which you dip socca chips, made with chickpea flour of course. A Niçoise specialty par excellence, panisse can be eaten (from €1 a piece) plain, zaatar or even tomato and dipped in a delicious homemade mayo; it is whipped without eggs but with the chickpea cooking water (aquafaba).
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The offer is vast and makes you want to try everything. Among the essentials, there are these very successful cannelloni: they are filled with ricotta and spinach and gluten-free but made from chickpea flour.
Another great discovery: the Ciceron salad (candied tomatoes, feta, olives, oregano). Very fragrant, it shows a nice balance of flavors (€5.21 for 150g).
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In addition to these small cooked dishes, the grocery section offers the chef’s favourites: Martine honey, Nomie spices, Oliviers & Co olive oils… And artisanal Les Bonbons de Julien marshmallows whose packets last longer than rarely three minutes.
Cicero, 8, rue de Poissy, Paris 5and (click&collect or delivery via Epicery or Ubereats).