HAS each recipe, a face. In “Bocal”, the cookbook for the Maubec, Citadelle and Hauts de Bayonne districts, over the pages portraits of residents of the ZUP and a little piece of their history are revealed, accompanied by a recipe that is dear to them.
Naïma’s Moroccan pancakes, Dany’s Sunday chicken with garlic bread, Daniella’s Banca trout ceviche, Julie’s Ethiopian chicken or Tashi’s Tibetan momos… Recipes from gastronomy from the four corners of the world , which taste like Proust’s madeleine.
Naïma El Fannane gives the recipe for Moroccan pancakes that her mother always prepares for her when she returns to Morocco.
Patchi Black
Cynthia reveals the secret of the potatoes with white wine and roast beef that her mother serves her when she visits her. François gives his version of beef luc lac, a Vietnamese dish so popular that “each family has a particular way of making it”. Christiane, a pure Bayonnaise who grew up on Rue d’Espagne, remembers her childhood with nostalgia. “In my time, fresh milk was brought to us downstairs. When the mood struck, my mother would make us milk cockles.” The family recipe is carefully recorded in “Bocal”.
Patchi Black
Dany Nougaro, the cook at Artotekafé, shares the secrets of her Sunday chicken.
In total, 20 recipes and 20 stories are revealed throughout the pages. Photographer Patxi Beltzaiz took the magnificent portraits of the cooks. The project was born in the mind of Jérôme Di Salvio, cook and trainer for an institute which supports social medical establishments. He also set up the Milpa association, which creates links between agricultural production and culinary processing.
Crossed portraits
“I responded to a call for projects from the GIP-DSU which carries the city contract of the Bayonne policy on priority districts, as part of a revitalization of the future shared kitchens project in the Hauts de Bayonne. » The cook proposes the idea of a recipe book “in the form of cross-portraits, aiming to honor the inhabitants and actors of the district. » From the collected recipes, he offers canned interpretations. He has so far developed four and hopes that the project will soon be self-sufficient: “With the sale of the book, I would like to be able to develop other recipes,” he smiles. “The long-term project would be the creation of a local, social and supportive cannery. »
To find the cooks, Jérôme was able to count on the conductor of the Zuper Fête in Bayonne, Fabien Nogué. In “Bocal” we find several actors in this big meal between neighbors. “He was very happy with this project, they had had the idea of a cookbook for a long time, but it hadn’t come to fruition yet. »
Hélène Colin was the first to join the ship. The self-employed woman shares her eggplant parmigiana meatballs: “This recipe is a bit like my story, my beliefs: simple and effective plant-based cooking. »
Patchi Black
Hélène Colin is the first cook to join the “Bocal” project.
“’Bocal’ highlights these people who are in the shadows all year round,” she appreciates. “It’s the history of the neighborhood that we find. It’s an immense wealth and this book is only an overview,” adds Jérôme. To find out, go to the Bayonne Christmas market where “Bocal” will have its chalet. The book and the preserves concocted by Jérôme will be on sale there. (1)
(1) It is also possible to obtain the book by writing on Instagram to Jérôme@bocal or Hélène, @goodies_by_munu. The book is priced at 12 euros and the canned goods are 4 euros.
