{"id":3536,"date":"2011-08-17T11:00:00","date_gmt":"2011-08-17T09:00:00","guid":{"rendered":"https:\/\/cnz.to\/vf\/uncategorized\/la-cuisine-des-vacances-de-sonia-ezgulian\/"},"modified":"2014-07-28T15:44:30","modified_gmt":"2014-07-28T13:44:30","slug":"la-cuisine-des-vacances-de-sonia-ezgulian","status":"publish","type":"post","link":"https:\/\/cnz.to\/vf\/interview\/cuisine-des-vacances\/la-cuisine-des-vacances-de-sonia-ezgulian\/","title":{"rendered":"La Cuisine des vacances de Sonia Ezgulian"},"content":{"rendered":"

Ce billet fait partie d’une s\u00e9rie de portraits-interviews sur le th\u00e8me de la cuisine des vacances<\/a>.<\/i><\/p>\n

Sonia Ezgulian<\/b> est un auteur culinaire aux multiples talents, qui m’\u00e9merveille toujours par son inventivit\u00e9 et par ses id\u00e9es lumineuses et po\u00e9tiques. J’aime particuli\u00e8rement ses Petits Ricochets de cuisine<\/a> et ses Petites Bo\u00eetes \u00e0 manger<\/a>, deux ouvrages illustr\u00e9s par les photos de son compagnon Emmanuel Auger. Et pour le plus grand bonheur de ses fid\u00e8les, Sonia s’est cr\u00e9\u00e9 \u00e0 l’automne dernier un blog, L’\u00e9pluche-sardine<\/a>.<\/p>\n

Elle nous parle<\/strong> de sa bo\u00eete \u00e0 \u00e9pices, d’un pique-nique italien \u00e0 quatre mains, et de g\u00e2teaux d’omelette.<\/p>\n

O\u00f9 pars-tu en vacances cet \u00e9t\u00e9, et auras-tu l’occasion de cuisiner ?<\/b><\/p>\n

Cet \u00e9t\u00e9, les vacances sont consacr\u00e9es aux amis, une tourn\u00e9e pour f\u00eater des anniversaires, quelques jours sur l’Ile d’Yeu et quelques jours dans le Perche. Je pense que je ne pourrais pas m’emp\u00eacher de cuisiner, un petit peu, mais j’aime beaucoup d\u00e9couvrir la cuisine des autres !<\/p>\n

Emportes-tu des ustensiles ou des ingr\u00e9dients particuliers quand tu pars en vacances ? Si oui, lesquels ?<\/b><\/p>\n

La machine \u00e0 pain est mon ustensile f\u00e9tiche de vacances pour faire :
\n– mes fameux pains farcis pour les pique-niques,
\n– des fougasses<\/a> \u00e0 l’ap\u00e9ro,
\n– des tourtes avec les restes,
\n– des pains aux fruits secs pour le petit-d\u00e9jeuner,
\n– des tartes brioch\u00e9es pour le go\u00fbter.<\/p>\n

Et aussi ma bo\u00eete \u00e0 \u00e9pices (Sur les Quais<\/a> propose des petits flacons tr\u00e8s pratiques, j’ai r\u00e9alis\u00e9 un carnet nuancier<\/a> avec des recettes) pour mettre ma petite touche sur des basiques : un beurre avec du piment d’Espelette pour d\u00e9guster des sardines \u00e0 l’huile en camping par exemple !<\/p>\n

<\/p>\n

Quel est ton meilleur souvenir de cuisine des vacances ?<\/b><\/p>\n

Un pique-nique \u00e0 quatre mains avec un copain napolitain \u00e0 Ravello (c\u00f4te amalfitaine) sur la terrasse d’une maison accroch\u00e9e \u00e0 la falaise, des produits simples mais d’une qualit\u00e9 exceptionnelle, un paysage \u00e0 couper le souffle, des amis gourmands… une parenth\u00e8se que j’ai v\u00e9cue comme un r\u00eave. <\/p>\n

Et le pire souvenir ?<\/b><\/p>\n

Enfant, un week-end (heureusement, ce fut un s\u00e9jour tr\u00e8s court !) chez une de mes tantes, qui n’avait aucun plaisir \u00e0 cuisiner et qui concoctait tous ses repas en fonction des plats \u00ab\u00a0traiteur\u00a0\u00bb propos\u00e9s chez le charcutier-traiteur du village. Au menu, terrine de mousse de l\u00e9gumes tricolores avec quelquefois la variante avec de la mousse de poisson… non identifi\u00e9, oeufs en gel\u00e9e pas terribles, salade de museau, rouleaux au fromage, m\u00e9daillons de volaille avec sauce blanche, mac\u00e9doine, etc. Chaque plat de ces repas ressemblait aux photos des livres d\u00e9suets des ann\u00e9es 70. Un cauchemar !<\/p>\n

As-tu une astuce ou une recette f\u00e9tiche qui te facilitent la cuisine en vacances ?<\/b><\/p>\n

En vacances, j’adore le barbecue, je pr\u00e9pare une salade de l\u00e9gumes ou de tomates, une viande grill\u00e9e et des pitas \u00e0 farcir avec tous ces ingr\u00e9dients. Ou alors, j’ai un faible pour les g\u00e2teaux d’omelette dont le go\u00fbt varie en fonction du march\u00e9 et dans le r\u00e9gion dans laquelle on se trouve.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ce billet fait partie d’une s\u00e9rie de portraits-interviews sur le th\u00e8me de la cuisine des vacances. 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