From her Paris apartment, Clotilde writes Chocolate & Zucchini. Her philosophy? We like how she puts it:
I love food. The shopping, the looking, the talking, the reading, the thinking, the planning, the preparing, the cooking, the baking, the tasting, the plating, the serving, the sharing, and of course, the eating. But being concerned with health and weight as I am, I am very particular about what goes into my mouth. Mediocre or bland just won’t do. Every meal should be an extraordinary experience in taste and aesthetics, every dish a subtle yet powerful combination of flavors, every bite an explosion of layers of savor. I am aware that this level of perfection is hard to reach, but it’s what I strive towards, and the challenge makes me happy.
Clotilde’s entry is the fourth of our ‘Delicious Design’ event that brings together food bloggers and designers to mark the Thanksgiving holiday and the launch of our new Modern Tabletop category. Enjoy!
Eat Art is an offshoot of ephemeral art that uses food as its primary inspiration or material: the artists’ work focuses on food and our relationship to it, be it emotional, aesthetic, philosophical, social or cultural. This can take a variety of forms — photography, painting, video, sculpture, scenography, installation, performance, object design — and it is, more often than not, a multisensory experience. Some of the exhibitions are edible and are meant to disappear into the visitors’ stomachs, to be rebuilt and recreated the next day.
Un Sandwich pour le Dessert (a sandwich for dessert) is a project I worked on for FraÃ®ch’Attitude, a Parisian art gallery that specializes in Eat Art. They produced an exhibition earlier this year around the theme Picnic, and I was asked to make a submission (“anything you like! you decide!”) for the exhibition’s catalog, which was also to serve as a cahier de style — a book of trends and inspirations.
I have always been interested in the conjunction of sweet and savory, and I like to play with the references of both worlds by giving dessert names to main dishes (fresh herb muffins, artichoke and goat cheese mille-feuille, zucchini crumble) and vice-versa. And since nothing says “picnic” like a good sandwich does, I chose to create four recipes for dessert sandwiches, easy to make and easy to pack, for a colorful picnic on a nearby patch of grass or on the floorboards of your living-room.
I kept the recipes very simple, calling for few ingredients, and made this apparent by giving not quantities or directions, but a visual formula for each of them:
- Le Club-sandwich Framboise et CrÃ¨me de Gianduja: sandwich bread + gianduioso (or nutella) + raspberries = raspberry and gianduioso club-sandwich.
- Le Sandwich Petit Beurre Ã la Fraise: strawberries + petit suisse (or cream cheese) + butter cookies = strawberry cookie sandwich.
- Le Petit Pain Amandes et Mirabelles: plums stewed in a little sugar + toasted almonds + a small bread roll = plum and almond mini-bread.
- La Brioche Figue et Citron: lemon curd + a pretty brioche + figs = fig and lemon brioche.