Chef and owner of the Pastaga restaurant and natural wines for 10 years, Martin Juneau is launching his second cookbook, Festif! With chic and colorful dishes, easy to make, and perfect for large tables, he invites young and old to feast.
As much in the ingredients mentioned, full of flavors and freshness, as in the visual signature of the photos that illustrate it, the cookbook Festif!, by Martin Juneau, is an invitation to party, which leaves us with the want to immediately launch into the creation of a large summer banquet and invite all the relatives!
“I got out of my character as a professional cook to make this book. I come back to accessibility and pleasure. With Festive! we meet Martin Juneau at home, as if we were at a party! he explained in an interview.
In his book Festive! published by Éditions de l’Homme, it delivers a host of recipes for starters, tapas and salads, meat, seafood and fish dishes, desserts and even cocktails.
Martin Juneau says he was guided by the search for simplicity and accessibility, throughout the writing of his book. “I had had comments to the effect that my recipes were sometimes a little difficult to make in my first book. This time, I wanted them to be easy to make, without too much headache, and ideal for entertaining people and eating with the family. Recipe measurements are presented in both metric (grams and milligrams) and imperial (spoon, cup) systems, making them accessible to everyone.
Wine and beer pairings
The photos illustrating the 75 recipes of Festif! are signed Marc-Olivier Bécotte. “I didn’t have a big team behind me, like other writers do. Here, it was I who had to do the food styling. All these photos are made with real food that we then ate as a family! With his photos, Marc-Olivier Bécotte succeeded in taking the book further, and brought a unique visual signature, by working on light and colors. I am very impressed with the result,” said Martin Juneau.
The chef and owner of Pastaga, who we know as a fervent promoter of natural wine, is delighted to invite us to a “festive and boozy” feast! »
“In Festive! I suggest wine and beer pairings to accompany the dishes, but I choose not to specify specific producers, going instead with suggestions like “a white wine of this type”. It’s easier to find than a specific product, and you end up finding notes that will go together, even if it’s not the perfect wine. »
DRINKING WELL ACCORDING TO MARTIN JUNEAU
Those who know Martin Juneau well know that, for him, “drinking well” is almost as important as “eating well”. But what does it mean to drink well, according to him?
“No, it’s not about moderating your consumption. It is rather to adopt an attitude that pushes us, yes, to drink less, but also to drink better, by choosing products marked by their terroir, wines made from grapes harvested with love and cultivated with respect for the land. . Better drinking is an art; it is also a culture that allows us to appreciate the little moments spent with friends, to discover the story behind the winemakers who transport us and make us roll our eyes with delight. »
His advice for better drinking? “Do not hesitate to ask your adviser for recommendations. It will help you make happy marriages. Although creating the perfect match between food and wine is magical, also keep in mind that all the pleasures of the table are based on your desires and your little taste pleasures. So, if the proposed pairing does not correspond to your tastes or does not stimulate your palate, go with your feelings, because the important thing is above all in the sacred communion that is created around a meal. »
Although the preparation of octopus sometimes intimidates amateur cooks, here is a not too complicated recipe that will allow you to obtain very tender and tasty meat.
Servings: 4-6 | Preparation: 25 minutes | Cooking: 2 hours
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TECHNIQUE
My favorite tart at the moment. I had never grilled an avocado, and then three years ago on a trip to New York, I noticed that every restaurant had it on the menu. Since then, it has been a classic with us!
Servings: 4-6 | Preparation: 25 minutes | Cooking: 10 minutes
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TECHNIQUE
Note: You can also use avocados in making guacamole. The little burnt taste obtained thanks to the BBQ will add personality to your dip.
Interesting twist on a French bistro classic. Jerusalem artichoke chips give a truly unique crunchy texture and are healthier than fries!
Servings: 4-6 | Preparation: 30 minutes | Cooking: 10 minutes
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A muy caliente snack that will turn up the heat around the table!
Servings: 4 | Preparation: 20 minutes | Cooking: 15 minutes
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TECHNIQUE
Note: Guanciale, which is an Italian deli meat made from pig jowls, can be replaced here with bacon or pancetta.
Servings: 4-6 | Preparation: 15 minutes | Cooking: 10 minutes
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Cheese cream
TECHNIQUE
Note: Cream cheese and cream are good substitutes for oil in a conventional dressing. This “cheese cream” can be used very well as a cold sauce for grilled poultry.
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