the essential
Romain Glomot created Pachamiammiam, as a traveling chef, based on a philosophy of healthy eating. With dishes from here and elsewhere.
His arrival in Gaillac five years ago corresponds to a life opportunity, a need for change after a Parisian childhood and a stint in Comminges where he developed this culinary activity alongside market gardening. “I was doing permaculture, agroecology in an eco-hamlet. I was already in this environmental and human approach”. Romain Glomot continues it in his job as a traveling chef. He works in the north of Tarn and the Toulouse region, where his network earns him calls from integration structures, seminars and other personal development and well-being associations. Pacha Miamiam has expanded his services to companies, training courses for agriculture (Chambre consulaire, Essor maraîcher) and even to individuals. “I travel to cook at the homes of those who call on me. Local, organic products, always based on the values of respect for people and the earth”. Romain Glomot also responds to requests for up to 100 guests – weddings for example – but no more. “I cook alone. Beyond that threshold, I would have to recruit”. The most common are groups of 15 to 25 people. He has set up a small lab at home to handle orders and deliveries at lunchtime, but is considering acquiring a mobile kitchen. “A small caravan to be autonomous with my instruments. Not a food truck”.
Teaching healthy eating
Pacha Miamiam can develop recipes from the southwest, such as setting sail for Ayurvedic India, North Africa or South America, a memory of his travels when he cooked with the natives. “I didn’t necessarily speak their language, but a bond was formed around the pots”. This vegetarian bias is not exclusive, but it has a nice place in Greek salads, bobun, mentholated red fruit soups, etc. Romain Glomot does not hesitate to use cabbage in summer, against the current and against the season. “I also use the aromatics from my garden”. He has already established partnerships with the Ecole Être (Alterre Egaux), with the Centre Social Mosaïque, where he plans, if the project goes through, to lead cooking workshops as an extension of those in which he already intervenes (mothers and children prepare the dish together): seasonal cooking, sustainable cooking, healthy and inexpensive cooking, diversified cooking. So many themes for a pedagogy of good eating which remains the backbone of Pacha Miamiam’s dishes, from fresh and spicy green curry to Toulouse Fenetra with apricot, meringue and lemon confit.
