This week’s FOBLOKI interview takes us across the Atlantic Ocean to visit with Anne of Papilles et Pupilles. She and I had a nice conversation over some virtual pommes fritte!
IsItEDible: Anne, merci! You are the first overseas blogger to be interviewed for FOBLOKI. Let's start with this question. What is your earliest cooking-related memory?
Anne: I remember when I was a very young child (4 or 5 years olds), the flavor of the "civet de lapin" cooked by my grandmother. I think that the translation of "civet de lapin" is “jugged rabbit” . My grandmother, when she was younger, was cook in a little restaurant, and everything she prepared was great!
IsItEDible: Si doux (so sweet). Why did you initially decide to start Papilles et Pupilles?
Anne: When I've stopped working to take care of my children, I had a passion for cooking, had free time, and needed social life, so I started foodblogging!
IsItEDible: Where did the name Papilles et Pupilles come from?
Anne: It was a friend who gave me the idea. And I loved the idea of associating "Papilles" (Papillae which contain your taste buds) and Pupilles (pupils). I think that food has to be delicious of course, but also should look good.
IsItEDible: That is very true. Good food really does appeal to multiple senses. And good foodblogging does, too! Please tell us more about how you create your blog entries?
Anne: Sometimes it's because I've seen interesting products at the market. Sometimes it’s because I've heard of new stuff I want to taste like “thé matcha” (matcha bean) or “fève tonka” (tonka bean) or because I've seen a very yummy recipe in a cook book or foodblog.Then, I madke the recipe, take a picture (the most difficult for me), and write on my blog. I try to tell readers about why I like the recipe or the product.
IsItEDible: It seems that you and I have similar inspirations in creating our blog entries. Is there a blog post that you have particularly enjoyed writing?
Anne: Indeed, there was a post about when I participated on a French TV program to do a report with one of the most famous French chefs, Thierry Marx. And I got to tell minute by minute what happened! Click HERE to read the original post in FRENCH. Click HERE to use the Babelfish translator.
IsItEDible: That must have been so exciting! What has been one of the most difficult blog posts to write?
Anne: In this post, I've asked the readers of my blog to send me pictures of what they saw through their window. And I've received about 300 photos coming from France but also from all over the world. I didn't think I would receive so much, and it has been difficult for me to create the slideshow because I'm not a techie (wink).
IsItEDible: Well, maybe there is a kind and generous techie reader out there who might read this interview and be able to help you out! Finally, what is one thing we wouldn't know about you just from reading your blog?
Anne: You wouldn't know anything about my family. It's private life!
And now the QUICKFIRES
IsItEDible: What foods warm your heart?
Anne: A pot-au-feu (boiled beef with vegetables). It’s a childhood memory!
IsItEDible: What foods strike fear in it?
Anne: Blue cheese
IsItEDible: What turns you on in the kitchen?
Anne: Flavours, spices, herbs
IsItEDible: What turns you off?
Anne: Bad stuff
IsItEDible: In the kitchen, what sound or smell do you love?
Anne: The smell of freshly baked breads
IsItEDible: In the kitchen, what sound or smell do you hate?
Anne: the sound of food processor
IsItEDible: What word or phrase is heard most often in your kitchen?
Anne: Bof. It's difficult to translate. My little son has food allergies, and it's very difficult to make him taste new things. And when I give him something new, I ask him. “Do you like it?” and he answers, "bof." That means "not really, no".
IsItEDible: What's your favorite kitchen appliance/gadget?
Anne: My microplane grater/zester!
IsItEDible: What recipe or dish are you known for?
Anne: Any kind of breads (Check out this page.)
IsItEDible: What recipe or dish would you like to attempt?
Anne: A cassoulet ! I've never tried to cook one. It's a recipe from south west of France, where I live.
IsItEDible: Anne, il a été un plaisir parlant avec vous. Bon appetit!
IsItEDible: Anne, merci! You are the first overseas blogger to be interviewed for FOBLOKI. Let's start with this question. What is your earliest cooking-related memory?Anne: I remember when I was a very young child (4 or 5 years olds), the flavor of the "civet de lapin" cooked by my grandmother. I think that the translation of "civet de lapin" is “jugged rabbit” . My grandmother, when she was younger, was cook in a little restaurant, and everything she prepared was great!
IsItEDible: Si doux (so sweet). Why did you initially decide to start Papilles et Pupilles?
Anne: When I've stopped working to take care of my children, I had a passion for cooking, had free time, and needed social life, so I started foodblogging!
IsItEDible: Where did the name Papilles et Pupilles come from?
Anne: It was a friend who gave me the idea. And I loved the idea of associating "Papilles" (Papillae which contain your taste buds) and Pupilles (pupils). I think that food has to be delicious of course, but also should look good.
IsItEDible: That is very true. Good food really does appeal to multiple senses. And good foodblogging does, too! Please tell us more about how you create your blog entries?
Anne: Sometimes it's because I've seen interesting products at the market. Sometimes it’s because I've heard of new stuff I want to taste like “thé matcha” (matcha bean) or “fève tonka” (tonka bean) or because I've seen a very yummy recipe in a cook book or foodblog.Then, I madke the recipe, take a picture (the most difficult for me), and write on my blog. I try to tell readers about why I like the recipe or the product.
IsItEDible: It seems that you and I have similar inspirations in creating our blog entries. Is there a blog post that you have particularly enjoyed writing?
Anne: Indeed, there was a post about when I participated on a French TV program to do a report with one of the most famous French chefs, Thierry Marx. And I got to tell minute by minute what happened! Click HERE to read the original post in FRENCH. Click HERE to use the Babelfish translator.
IsItEDible: That must have been so exciting! What has been one of the most difficult blog posts to write?
Anne: In this post, I've asked the readers of my blog to send me pictures of what they saw through their window. And I've received about 300 photos coming from France but also from all over the world. I didn't think I would receive so much, and it has been difficult for me to create the slideshow because I'm not a techie (wink).
IsItEDible: Well, maybe there is a kind and generous techie reader out there who might read this interview and be able to help you out! Finally, what is one thing we wouldn't know about you just from reading your blog?
Anne: You wouldn't know anything about my family. It's private life!
And now the QUICKFIRES
IsItEDible: What foods warm your heart?
Anne: A pot-au-feu (boiled beef with vegetables). It’s a childhood memory!
IsItEDible: What foods strike fear in it?
Anne: Blue cheese
IsItEDible: What turns you on in the kitchen?
Anne: Flavours, spices, herbs
IsItEDible: What turns you off?
Anne: Bad stuff
IsItEDible: In the kitchen, what sound or smell do you love?
Anne: The smell of freshly baked breads
IsItEDible: In the kitchen, what sound or smell do you hate?
Anne: the sound of food processor
IsItEDible: What word or phrase is heard most often in your kitchen?
Anne: Bof. It's difficult to translate. My little son has food allergies, and it's very difficult to make him taste new things. And when I give him something new, I ask him. “Do you like it?” and he answers, "bof." That means "not really, no".
IsItEDible: What's your favorite kitchen appliance/gadget?
Anne: My microplane grater/zester!
IsItEDible: What recipe or dish are you known for?
Anne: Any kind of breads (Check out this page.)
IsItEDible: What recipe or dish would you like to attempt?
Anne: A cassoulet ! I've never tried to cook one. It's a recipe from south west of France, where I live.
IsItEDible: Anne, il a été un plaisir parlant avec vous. Bon appetit!
6 comments:
It was a great pleasure to answer you, Ed.
I'm very proud to be the first european foodblogger to participate to Fobloki.
Thk you again
very interesting ...she deos not like blue cheese and that's really a pity !!! But for all the others things she is perfect !!
I don't understand !!! :-) bon je vais voir M. Google pour traduire.
Sinon cela à l'air bien :-) tu es rayonnante sur ton vélo.
Very nice to know a little bit more about Papilles et Pupilles
Oh, I love Ann of Papiles et Pupilles! Interestingly enough, I also listed my microplane grater/zester as my favorite kitchen gadget.
Paz ;-)
Anne - Yes! It was a pleasure for me, too! I hope you had a wonderful holidays.
Mercotte - Well, no one can be 100% perfect, oui?
Garance - Je suis désolé. J'espère que vous pouviez obtenir cette page traduite.
Flo - Yes! She is quite interesting.
Paz - Aren't microplanes the best thing since sliced bread?
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