{"id":4101,"date":"2014-01-07T11:00:00","date_gmt":"2014-01-07T10:00:00","guid":{"rendered":"https:\/\/cnz.to\/vf\/uncategorized\/le-meilleur-de-2013\/"},"modified":"2015-09-30T09:54:22","modified_gmt":"2015-09-30T07:54:22","slug":"le-meilleur-de-2013","status":"publish","type":"post","link":"https:\/\/cnz.to\/vf\/series\/le-meilleur-de\/le-meilleur-de-2013\/","title":{"rendered":"Le Meilleur de 2013"},"content":{"rendered":"

Je me souviendrai de 2013<\/b> comme l’ann\u00e9e o\u00f9 Chocolate & Zucchini a souffl\u00e9 ses 10 bougies<\/a>, et comme l’ann\u00e9e o\u00f9 mon livre The French Market Cookbook<\/a> a \u00e9t\u00e9 publi\u00e9 et re\u00e7u avec un accueil des plus gratifiants (bonne nouvelle, il sortira chez Hachette Cuisine<\/a> en fin d’ann\u00e9e 2014 !).<\/p>\n

C’est aussi l’ann\u00e9e qui m’a vue travailler sur une toute nouvelle version du site<\/b> — j’ai h\u00e2te de vous la d\u00e9voiler enfin ! — et sur un nouveau projet de livre<\/b> dont je vous reparlerai bient\u00f4t (petit indice<\/a>).<\/p>\n

En 2013, j’ai aussi eu la chance de passer des vacances \u00e0 deux de mes endroits pr\u00e9f\u00e9r\u00e9s de la plan\u00e8te<\/b>, la Corse et San Francisco, ce qui me fait un peu l’effet d’avoir gagn\u00e9 au Loto deux fois dans l’ann\u00e9e.<\/p>\n

Au-del\u00e0 de ces \u00e9v\u00e9nements marquants, une pluie de petits bonheurs ont illumin\u00e9 mon quotidien, et voici quelques uns de mes pr\u00e9f\u00e9r\u00e9s :<\/p>\n

Nouveaux endroits pr\u00e9f\u00e9r\u00e9s pour d\u00eener \u00e0 Paris :<\/b> Bones<\/a> et Mary Celeste<\/a>.<\/p>\n

Nouveaux ustensiles pr\u00e9f\u00e9r\u00e9s :<\/b> mes spatules<\/a> Earlywood, mon sublime couteau de chef<\/a> et ma r\u00e2pe \u00e0 cannelle<\/a>.<\/p>\n

\n

\t\t\tParmi les petits bonheurs qui ont illumin\u00e9 mon quotidien, voici quelques-uns de mes pr\u00e9f\u00e9r\u00e9s.\n\t\t<\/p><\/blockquote>\n

Nouveaux chocolats pr\u00e9f\u00e9r\u00e9s :<\/b> le chocolat noir non conch\u00e9<\/a> de Nicolas Berger pour Alain Ducasse et le chocolat bio Marou<\/a> du Vietnam (surtout le 70% du delta du M\u00e9kong).<\/p>\n

Meilleur petit d\u00e9jeuner :<\/b> Le buffet enti\u00e8rement fait maison propos\u00e9 chez In De Wulf<\/a> quand on y passe la nuit (voir photo ci-dessus).<\/p>\n

<\/p>\n

Nouveaux livres de cuisine pr\u00e9f\u00e9r\u00e9s :<\/b> Nom Nom Paleo<\/a> de Michelle Tam et Isa Does It<\/a> de Isa Chandra Moskowitz.<\/p>\n

La recette qui m’a fait le plus d’usage :<\/b> le chou-fleur r\u00f4ti \u00e0 la Mary Celeste<\/a>, que je pr\u00e9pare pratiquement toutes les semaines. <\/p>\n

Recette non comestible la plus populaire :<\/b> le d\u00e9o naturel fait maison<\/a> sp\u00e9cial voyage.<\/p>\n

Nouvelle fa\u00e7on pr\u00e9f\u00e9r\u00e9e de pr\u00e9parer les courgettes :<\/b> sous forme de spaghetti croquants<\/a>.<\/p>\n

Nouvelles baguettes magiques pour transformer mes plats :<\/b> la gremolata \u00e0 la noisette<\/a> et la sauce magique<\/a>.<\/p>\n

Nouveaux beurres d’ol\u00e9agineux pr\u00e9f\u00e9r\u00e9s :<\/b> le beurre d’amande croustillant<\/a> avec une pointe de sel et le beurre de p\u00e9pins de courge<\/a> de Graines d’Alma.<\/p>\n

Meilleure nouvelle fa\u00e7on d’accomoder les oignons :<\/b> en version r\u00f4tie<\/a>.<\/p>\n

Nouvelles recettes glac\u00e9es pr\u00e9f\u00e9r\u00e9es :<\/b> le sorbet mangue pistache et cardamome<\/a> que j’ai cr\u00e9\u00e9 pour le num\u00e9ro de mars de Vegetarian Times<\/a>, et un sorbet coco-chocolat<\/b> dont je vous reparle tr\u00e8s bient\u00f4t.<\/p>\n

Nouvelle initiative pr\u00e9f\u00e9r\u00e9e sur C&Z :<\/b> l’id\u00e9e de publier une liste mensuelle de liens<\/a> pour partager mes derni\u00e8res trouvailles et inspirations.<\/p>\n

Lectures pr\u00e9f\u00e9r\u00e9es :<\/b> The Immortal Life of Henrietta Lacks<\/a> de Rebecca Skloor, Americanah<\/a> de Chimamanda Ngozi Adichie, Let The Great World Spin<\/a> de Colum McCann, et Les Mis\u00e9rables<\/a> (voir aussi la liste compl\u00e8te de mes lectures<\/a>).<\/p>\n

Et vous ?<\/h3>\n

Quelles sont les exp\u00e9riences, les objets et les go\u00fbts qui vous ont le plus marqu\u00e9 en 2013 ?<\/p>\n","protected":false},"excerpt":{"rendered":"

Je me souviendrai de 2013 comme l’ann\u00e9e o\u00f9 Chocolate & Zucchini a souffl\u00e9 ses 10 bougies, et comme l’ann\u00e9e o\u00f9 […]<\/p>\n","protected":false},"author":2,"featured_media":4102,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[410],"tags":[],"acf":[],"yoast_head":"\nLe Meilleur de 2013 | Chocolate & Zucchini<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cnz.to\/vf\/series\/le-meilleur-de\/le-meilleur-de-2013\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le Meilleur de 2013 | Chocolate & Zucchini\" \/>\n<meta property=\"og:description\" content=\"Je me souviendrai de 2013 comme l’ann\u00e9e o\u00f9 Chocolate & 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