Of course, the seasons are the first thing that influences my way of cooking. This is especially true because I have a garden and live in the countryside, in Normandy, France 

It is right in front of me every morning, you know, and I can check and look at my garden and vegetable garden every morning, every day. So, it is deeply connected to my life and, of course, to the way I cook.

I produce some of my own vegetables and fruits—as much as I can. It is a lot of work, but it is very important to me, and also to the way I am raising my children.

Actually, when I started on Instagram, it was really like sharing with friends what I was doing, what I liked, what I wanted to share—what I liked to eat and what I found beautiful. Then, very quickly, some people discovered my work. At that time, it wasn’t yet something very developed or structured. It was simply my way of living and my way of cooking.

Moving to the countryside was also a big step and became an important source of inspiration for me. The relationship I have with my community is very deep and authentic. I think people know that I share things I genuinely like and that it is not simply about product placement.

I always collaborate with brands that I deeply appreciate. It can be in beauty, food or fashion, but there is always a kind of crush or genuine connection with the brand, you see.

 

Mindful cooking means being connected to nature, as I said before. It is also about being connected to our world and to what we feel. I think my approach is very healthy, not only physically but also mentally. Cooking helps me. My way of cooking is a way of connecting with the world and with other people.

For me, it is also a way of giving love to the people I care about—to my family and my friends. I think that is my motto.

 

A lot, actually. But I would say that I always have eggs. I think I eat eggs almost every day. I also always have flour because you can make almost anything with flour, eggs and perhaps some milk. In my fridge, I always have Parmigiano, as well as miso paste—you know, the Japanese paste. And lemons. Yes, I always have lemons. They are simply one of those basic ingredients I always keep at home.

 

For sure. Beauty and skincare have always been important to me, ever since I was a young girl.

It is funny because my mother was never particularly interested in beauty. For example, when I was growing up, she probably only had one cream. But from a very early age, I was interested in taking care of my body and my skin. Now, at the age of 46, I feel that I was right to dedicate so much time and attention to it.

For me, it is something that requires intention and consistency every day. It is very important because taking care of myself makes me feel good.

  Of course. At this time of year, I love making the most of the last summer produce while it’s still at its best. This salad is very simple and colourful, with ripe tomatoes, fresh figs and nectarines, creamy mozzarella and fresh herbs. It really captures those last days of summer for me.

Late Summer Salad: Tomatoes, Figs, Nectarines & Mozzarella (Serves 4)

Ingredients
4 ripe tomatoes
4 fresh figs
2 nectarines
2 balls of fresh mozzarella
A handful of fresh shiso or basil leaves
A few caper berries or caper flowers
Pickled mustard seeds
Extra virgin olive oil
Sea salt and freshly ground black pepper


Instructions

1. Wash and cut the tomatoes, figs and nectarines into wedges or slices.
2. Drain the mozzarella and tear it gently by hand into bite-sized pieces.
3. Arrange the fruits, vegetables and mozzarella on your serving plates.
4. Scatter the shiso (or basil) leaves, caper berries and pickled mustard seeds over the top.
5. Drizzle generously with olive oil, then season with salt and freshly ground black pepper just before serving.
   

 

It is very difficult for me to choose only three words, but I would say: Generosity, kindness and curiosity. Maybe that would be it.