In this second episode of holiday recipes in Saint-Pierre and Miquelon, Joanne Briand opens the doors to her kitchen when creating her savory-stuffed chicken. In her recipes, she combines her Newfoundland origins with her Saint-Pierre identity, to the great pleasure of the gourmands who accompany her.
When Joanne Briand is asked what cooking means, her eyes light up. Her smile testifies to the love she has for her dishes. “Cooking is my whole life”, explains Saint-Pierraise. “It takes up so much space that sometimes I even wonder if I’m crazy.” But how can we blame him for this all-consuming passion? Her cuisine tells the story of the person she is, her history and her origins.
Also read: Holiday recipes in Saint-Pierre and Miquelon: Allison Dagort reinvents Christmas essentials
Between Newfoundland and Saint-Pierre, Joanne made the choice to never choose. His recipes combine this double identity, as his savory stuffing proves: “I use this stuffing every Christmas for my turkey. It’s something that’s not missing from any holiday dish. These are my roots. I love France, I'm a fan of its cuisine. It’s all this ambivalence that I put into my dishes.”
For as long as she can remember, Joanne has always eaten well at Christmas. Even when the choice of products was not as sophisticated as today. Like the andouillettes, his Proust madeleine in a way. “I am a andouillette fanatic. During holiday meals we ate things that we didn't usually eat, simple things, but good things, that we only ate at that time.”
So, as if we had taught her that eating well means giving pleasure to the people she loves. Like this Newfoundland dessert, which she reserves for her grandchildren. “I give them a”Moose farts”. I translated it for my grandchildren into “reindeer farts”, she bursts out laughing. “They really liked it. Cooking means saying I love you to myself.”
Allison Audoux's report can be found here
Joanne Briand takes us into her kitchen and into the preparation of these festive dishes.
•
©saintpierreetmiquelon
Related News :