RACONTE-NOUS DES SALADES #5

 

 Happy Sunday, my little cats! 

This lunchtime, I'm bringing you the week's penultimate recipe for a finger-food-style salad with Marine, the creator ofin a mouthful. For my first meeting with Marine, I didn't see her physically, but I tasted her creations at an event where she was in charge of the catering. A delight, I'm often disappointed by the petits fours and other mini-dishes... But here, I couldn't believe it, I was literally squatting on the buffet (very chic...) I took her menu and kept it preciously.

Then one day, I was working for a major paint brand who asked me to imagine a buffet, from the scenography to what would be on the plates, and I immediately thought of this little business card. I called Marine to see if she was interested, and off we went! I wanted to introduce her to you, because I think she's courageous and I like people who give themselves the means to achieve their ambitions, who try everything to live out their passions... I think it gives you ideas, especially as in Marine's case, a reconversion from an engineer in industrial biology to the restaurant business, and not just by any means, but by creating a business... I think it's a great example! 

And a little anecdote... For this event, we needed a pink dessert (okay, it's not very complicated, you might say...), but here's where it gets complicated: we didn't want any cupcakes or macaroons... And Marine offered to prepare her "Raspberry Mojito" choux speciality: Alerte Tuerie... For the perfect lunch break, come to Marché couvert Saint-Martin, 31 Rue du Château d'Eau - 75010 Paris.

 

 

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

 I'm Marine, 28 years old, a former Industrial Biology Engineer and the founder ofen une BouchéeI don't mince my words, and I'm a big gourmet in spite of myself! I'd like Paris to make a mouthful of my little cabbages!

•  Tell us a little about how you came to set up "En une bouchée"?

 I trained as an industrial biology engineer. I worked for 2 years as a B to B sales engineer in the cosmetics industry. April 2012: Private events prompted me to think about a new direction in the restaurant business. To be sure of my choice, I wanted to live the experience from the inside. I worked in a restaurant (La Véraison, Paris 15th), in parallel with my job. For 3 months, I alternated my weeks as a sales engineer with weekends spent in the kitchen, which was never a constraint; I felt good in the kitchen. That's what confirmed my desire to change profession. At the end of September 2012, I left the company I was working for, with no clear idea of what to do next. I was looking for a job in catering, but with no diploma and my meagre experience, it was difficult. And then, I was used to entertaining at home, organizing aperitif dinners with my friends, so it all came from a desire, a conviction rather than a purely considered approach. Finger food had its place on our plates, so I took the risk, because I had nothing to lose. It was in November/December that the idea really took off, that I came up with the name en une Bouchée, and the rest is history. Since December 2012, I've set up en une Bouchée in Paris, a catering service specializing in FingerFood. 

• What exactly is en une Bouchée? 

Forget protocol! We eat with our fingers without feeling guilty. En une Bouchée is a new way to enjoy food. FINGERFOOD: fingertip gastronomy with a motto: 0% guilt. Snacking isn't a sin, it's trendy!

 

 

•  What was your first culinary madeleine de Proust? 

A sweet croque monsieur with brioche and milk chocolate! MIAM !!!! Thanks Mum.

•  I absolutely want to know the genesis of the raspberry mojito puffs, what a great idea!

AHAHAH MOJITO puffs ... and the Raspberry Mojito in particular! I already had the Tarte au citron choux on the menu ... this is a derivative. I love mojitos, so I thought I'd make a lime cream with a hint of mint, ginger (that's a secret!) and a splash of rum, it was no more complicated than the lemon tart in the end! And then, the raspberry mojito came along all by itself, it's my favorite cocktail (strawberries or raspberries but especially raspberries, I'm an absolute FAN of red fruit).

 

 

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

 Curry ... and spices in general! Espelette pepper, cumin, nutmeg, 4-spice, you name it! In just 2 pinches, a dish can be transformed!

•  What's the dish you make yourself when the going gets tough (which also works for the day after a party...)?

 Well, at the moment I'm not cooking for myself. But if someone wanted to cheer me up when I'm feeling down, all they'd have to do is make me ... a good soup, a salad, a bowl of red fruit/white cheese! and off to bed! 

 

 

•  Your detox tips before and/or after the holidays? 

 As for when "I'm not going strong": soup/salad of course and tea !!!!

• Last September you opened your boutique in the Pépinière du village, a new professional adventure. What can we wish you for 2014?

My wish for 2014 is that "en une bouchée" will continue on its current path, growing more and more every day, and why not becoming the new Parisian reference for choux!