The head Sedefdjian starred Julia opens in Paris specialized grocery-caterer in chickpea. The menu chakchouka, Panisse, cannelloni and even cookies.
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Sometimes we miss containments. Taken from a homebody nostalgia, confinophile takes to continue the “click and collect”. This happens a few steps from Notre Dame de Paris, one block from the Silver Tower, where Julia Sedefdjian extends his empire bonhomie. Young starry woman to head Baieta where she explores her Nice origins but also in command of Bo, a Caribbean bar where rum house is as good as papaya salad, she opened a grocery-caterer around the chickpea.
browse the website is a great pleasure. Fingers add dishes to a growing list unscrupulous. The virtual is more stunning than a hand held menu under the gaze of a server that gauge your command blink of an eye. At home under no obligation to finish his plate as the restaurant and keep what is left in his fridge.
A text message announces that it is time to get street Poissy. There, the sun bathes a table on the terrace. The shop is clear, the rider grocer. Two kraft paper bags waiting near the cash register. Difficult not to leave the look on the showcase dishes. They are colorful, seductive and sometimes to compose himself as in salad bars. They make you want to taste everything.
Dip in chakchouka
“You can sit on the terrace?” The grocer unpacks for us small packets that had applied to store. “You want to start with what?” Unable to choose. It is guiltily that the sentence is launched: “We will scrounge around the same time.” The grocer, alert, brings a jug of water and a jar of mayonnaise. Slightly spicy, it is mostly vegan. Fun, Julia Sedfdjian replaced the egg with the aquafaba, cooking water chick
pea
chakchouka warm caresses the palate. The red pepper envelope gently chickpeas toned texture. To devour Panisse, a dip in the chakchouka proves the right idea. One bite of salad Piedmontese transported into another world. Capers acidulent tasting and black chickpeas surprised by their first color, almost purple, and their taste, more intense, sweeter than usual chick peas. They are also more crisp and well suited to baking fondant potatoes that accompany them.
In addition, the cannelloni (the chickpea flour) filled with ricotta and spinach classic look. But cookies also based on the famous legume, show how important it is to break any kind of habit: the result is amazing and delicious
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