TELL US ABOUT SALADS #2

Happy Tuesday, birds, 

Today it's Hervé's turn to give us a lesson in wrapped salads... yes yes. Hervé is one of the creators of la chambre aux oiseaux, at 48 rue Bichat, in the 10th arrondissement... For those of you who follow me a little, this is where I shot chapter two of Make my party "Le brunch en amoureux"... And since then, I've tried the brunch and many a soy milk tchai tea latte accompanied by a delicious carrot cake... It's very close to where I live, and whenever I'm feeling a bit foggy in my cabin, I head here to people-watch, send emails and clear my head. I've fallen in love with this place. I'm not the only one, by the way, but I love going here as soon as it opens and the machine starts up... It's a kind of moment of grace, a little moment of happiness when I feel like I've got this place all to myself.

And then, while squatting in the velvet armchairs, I met Hervé, a disconcertingly kind and gentle person, who welcomed me into his nano kitchen with open arms. I couldn't believe it, everything is done in two square meters. Okay, respect, I'll never complain again about having a kitchen of this size. Smoby©.

When I asked Hervé to imagine his winter salad, he made me a completely gourmet wrap accompanied by a small green salad and homemade Jerusalem artichoke soup of course... I want more! I'll leave you with Hervé, and go and make myself a cup of tea...  

• Hello Hervé, can you introduce yourself in a few words? 

A few words will be complicated.... I fell into cooking as a child, or worse, it's in my genes. I had a grandfather who was a pastry chef, so maybe that explains it... As a child, I had a goal: to become the top chef in France... And when I was doing research to orient myself in this direction, I quickly realized that cooking as a "competition" wasn't for me. I like to enjoy myself when I'm cooking, to give pleasure to others, without the stress that can be found in the hotel business. I want to be able to cook like at home. Then I had another passion, again in the artistic field, for decoration. I did a general training course at an art school, and as time went by I specialized in graphic design, but soon got bored in that profession. Some time later, thanks to my experience in catering, my travels and above all my encounters, I was given the opportunity to do what I love most, decorating and cooking, with La chambre aux oiseaux.

•  What was your first culinary madeleine de Proust?

I oscillate between the smell of chocolate charlotte and shepherd's pie, both cooked by me. Because, yes, I've always loved treating others, and first and foremost my mother...

• What triggered you to take care of yourself through the plate?

First of all, it was during my teenage years, for aesthetic reasons, and then I quickly realized that it had direct repercussions on my health and my entire well-being... A real awareness through the plate.

• What's your favorite ingredient, the one you put everywhere with your eyes closed?

Sugar! And lemon too... 

• What's the dish you make yourself when things aren't going well (which also works for the aftermath of parties...)?

A ratatouille or the famous shepherd's pie, depending on the season.

•  What's your detox tip before and/or after the holidays? 

Warm lemon juice, ideal after an evening of excess, then a few essential oils here and there, and you're right back in the swing of things. We often forget about them, but a few drops to inhale or cook with and it can change your day. 

• Today, you work half the time at the chambre aux oiseaux, what do you do with the rest of the week?

I'm working on various new restaurant projects, and have a 4-handed country house renovation project with a friend for 2014. But I've also been hard at work on the decor of a new restaurant and cocktail bar, "Le Floyd", by the creators of Pink Flamingo. But if you're ever in the 17th arrondissement, check out my latest project: the paper cocottes concept store at 7 rue Fourcoy.