To find the room of the Maison du Protestantisme where the book launch party was organized At the table with the Bibleit was enough to let oneself be guided by the scents emanating from the oven brought by the author. Wednesday October 2, Jean-Luc Gadreau decided to talk about his recipes, but also to have them tasted. Pizzas, and also Charentaise chowder, a dish of fish and potatoes in their cooking broth. Radio man, movie buff, and even a big-hearted pizza maker through the ProchEnsemble association, the tireless pastor gradually took increasing pleasure in cooking. “More than eating, cooking is a way for me to connect to God, like music and fishing”explains Jean-Luc Gadreau.
However, the author did not feel justified in publishing a recipe book. « I’m not a boss »he humbly underlines in front of a beautiful assembly of curious people, gourmands and friends who came to attend the evening. Until the idea of associating recipes with emotions sprouted in his mind. Thus was born the project which is coming to fruition today with At the table with the Bible. “The book links two important things in my life: the Bible and cooking”comments Jean-Luc Gadreau.
Gnocchiflette and land-sea couscous
If both bring him a form of well-being, the author does not hesitate to address rather negative sensations through his recipes, such as vulnerability, discomfort or guilt. The latter is associated with the recipe for gnocchiflette, a dish whose evocative name makes you smile. « For me, all dishes are good, even the richest. Afterwards, it’s a question of quantity”remarks Jean-Luc Gadreau. Another example, euphoria. It is associated with Genesis. An early enthusiasm that makes the author think of land-sea couscous. Security is compared to the Book of Esther and Charente chowder.
In At the table with the Biblethe gourmet does not simply associate a biblical text with a recipe. He also tells anecdotes, such as that of the hamburger linked to the German exodus in the mid-19th century. “At that time, many Germans crossed the Atlantic to reach the United States from the port of Hamburg”explains Stéphanie Schwartzbrod, culinary journalist and host of the evening. Moreover, for this event, Jean-Luc Gadreau surrounded himself with a crack team. Ludovic Bisot, Meilleur Ouvrier de France cheesemaker, recommends a cheese to accompany each recipe while Lücas Spinelli, 2023 European pastry vice-champion, suggests a dessert. These are just suggestions but they are enough to make your mouth water. As for François Moutot, wine expert, he chose French wines at affordable prices. « I wanted there to be several things to snack on and not just a recipe book,” specifies Jean-Luc Gadreau.
A bridge between men
Far from the sometimes austere image that Protestantism can have, the book reveals itself to be rich and generous. It helps to show, according to its author, that « Protestantism has changed a lot. One of its particularities today is to be a bridge between the different parts of society”. And as the pleasure of a good meal always brings people together, the President of the Senate mingled with the eclectic audience of this evening. Gérard Larcher followed the presentation with as much attention as amusement. The lover of good food admits to having little time to cook but admits to being well surrounded. « I have my wife, and the kitchens of the Senate welcome young apprentices who work with Meilleurs Ouvriers de France, like Lücas Spinelli. Many young people in training are doing extraordinary things”he describes. If he was there, in fact, it was notably out of friendship for the young pastry chef who is none other than the great-nephew of Jean-Luc Gadreau. The kitchen is, definitely, a real bridge between people!
At the table with the Biblepublished by Éditions Bibli’o. €38.
To read:
Protestant recipes (1/7): potato waffle
Protestant recipes (2/7): grüne Sosse from Frankfurt
Protestant recipes (3/7): old Jean’s onion soup
Protestant recipes (4/7): cardoons with marrow
Protestant recipes (5/7): cinnamon waffles
Protestant recipes (6/7): Mademoiselle’s surprise meal
Protestant recipes (7/7): Dip grüne Sosse
The sweet one: the Protestant cake for winter days
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