• Laurence

HELOISE BRION, March 30, 2021


Héloïse Brion

Author & cook,

Miss Maggie’s Kitchen,

website for recipes, lifestyle, fashion,

tableware and decoration tips

How do you stay elegant while peeling carrots?

For me, elegance isn't necessarily what you're wearing. It's a way to stand and be! It is not because you are in a pretty dress that you are elegant...You can be elegant when you wear jeans and a T-shirt, it's in the way you behave, in your gestures that are part of who you are. I don't know if I'm always elegant while peeling my carrots, but my years of ballet must definitely be part of it. To be elegant is to take care of yourself and love what you do. In my kitchen, I don't have a lot of food processor, but the utensils I use, I choose them for their practicality but also aesthetics, I find them beautiful… and I have fun using them and that immediately makes the gestures more graceful.

Do you prefer Madame Bovary's onion soup or Père Goriot's ratatouille?

I love both! But, I would say ratatouille ... I like a good ratatouille! I caramelize the vegetables very slowly - it's delicious the same day! The next day, we put the vegetables that have candied well on a slice of toast with garlic ... a real treat!

If you are invited to dinner, what can you not resist?

A good glass of wine, good bread… good products!

When you're lazy to cook?

I make a soup and a boiled egg. A boiled egg when you soak a mouillette bread with semi-salted butter in it, it's not bad at all!

Your favorite place in the world for lunch?

It would be outside and by the water. I grew up by the water - I love being near the ocean or a river.

Your menu for a romantic dinner?

For Christophe, it is quite easy because I know him by heart! So that would be a very simple menu: small toasts with good foie gras and a little fig chutney accompanied by a glass of champagne and some seafood.

And then, I know he loves roast chicken with thyme and lemon with herbal infused mash potatoes . I love it when it's super simple and I like it when you recognize what you're eating! And for dessert, I would make Franou's lemon tart (my sweet mom).

Who would you dream of cooking with?

I would love to cook and I hope we will do it soon, with Perla Serban-Schreiber. Perla and I recognize each other a lot. Perla had said while recording a podcast, “I didn't know I had a twin sister much younger than me. "

Perla is someone I love deeply, we both love cooking, transmitting love through our dishes.

Do you miss Paris?