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Questioned by Le Parisien, François-Régis Gaudry explains that he does not need a big feast to end his weekend. When it comes to Sunday evening dinner, the gastronomic critic favors simple and comforting dishes, far from the Michelin-starred restaurants he usually frequents.
On Sunday evenings, François-Régis Gaudry got into the habit of cooking recipes discovered during the week in order to share his discoveries with his wife and daughter. His current favorite dish: “a winter salad with kale and kumquat spotted in an Indian cookbook.” He also likes to prepare a fondue which he makes from products purchased from a local cheese maker. “The girls sometimes ask me for a fondue, he says, I prepare it with good products bought at the Fromagerie Chataigner, rue des Martyrs (Paris 9th): half Vacherin Fribourgeois, half Swiss Gruyère, which adds depth of taste.”Most of the time, simplicity wins. “Most often, we subscribe to the carbonara-salad”he declares.
-For François-Régis Gaudry, it is not because cooking is simple that it cannot provoke emotions. “Which hits my taste buds at the first bite. A symbiosis between food and my body, which produces a flash of heat and makes my hair stand on end”, he explains.
He then recounts having been “overwhelmed by the vertical asparagus of Alain Passard, a true epiphany, or the “plural roots” of Anne-Sophie Pic, a complexity serving an obviousness in the mouth”, having kept a wonderful memory “spaghetti carbonara from Salumeria Roscioli, in Rome”, but also love his mother’s calf’s liver. He remembers: “She asked her butcher for it in thick slices and grilled it quietly in her frying pan. It was a little caramelized on the surface, pink, even slightly raw at the heart. She added a dash of raspberry vinegar and some parsley.”. Proof, as if one were still needed, that one can be as marked by a palace dish as by a family recipe cooked with love.
