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8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 132
J A M B O N
B E U R R E
Price 450 $
Number 1 November 2013
FOOD amp LIFESTYLE ART FOOD - BEHIND NUTELLA - FOOD TRUCKS AND MORE
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4
Editor in Chief
Alice Bouchardon
Editor Digital
Bob Cohn
Editor Magazine
Scott Stossel
Creative Director
Darhil Crooks
Managing Editor Magazine
Jennifer Barnett
Deputy Editor Magazine
Don Peck
Jambonbeurrecom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 532
EDITO
5
Design amp Food Not so many years
ago it was two totally differents
things But now food is fashion
trendy far from the image that
it was
New places are born to appre-
ciate it and their identity is
always getting better and more
creative Now not only the food
itself but its environement has
to be entertaining and new to be
different
In this first magazine discover
the food with a new point of
view Colorful creative from a
foodtruck or with modern acce-sorizes So many different ways
to see the basic things with brand
new eyes And why not begin with
what we are naturally seeing
every day
Hope you will enjoy this first ma-gazine
8132019 Jambon Beurre
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SUMMARY
6
COLORFUL JUNKFOOD
FOOD TENDANCE
12
6 ART FOODWhen ZimampZou play with the forms
and the colours
10 BEHIND NUTELLAWhat Carrie Levis thinks about one of
the most well known junk food
12 AMERICAN FOODTRUCKS The new tendance
16 A DAY IN A FOODTRUCKA day in the Little Green Cyclo foodtruck
6
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SUMMARY
77
NORDIC INSPIRATION
DESSERT
18
24
18 COFFEE BREAKThe nordic design is in honor this time
20 KADEAU
COPENHAGENThe new place to be history of a great
restaurant
24 LIBRARY
Brace Yourself Winter is coming
25 TIPS10 things that you didnrsquot knew about
kitchen chefs
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MAILBOX
8
THANKSWhen ZimampZou play with the forms
and the colours What Carrie Levisthinks about one of the most well
known junk food but is that what
Carrie Levis thinks about one of the
most well known junk food
Marina Bellavista
I WANTED TO SAY That I love your magazine I read it all
day but please can you add a section
sandwich recipe When ZimampZou
play with the forms and the colours
What Carrie Levis thinks about one
of the most well known junk food but
is that what Carrie Levis thinks about
one of the most well known junk food
Joel Lemarchand
You can contact us Please send us an
email at jambonbeuremailingcom
8132019 Jambon Beurre
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GALLERY
9
Marmelade Bleue - Pepper
typography work
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INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
8132019 Jambon Beurre
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INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
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INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
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INTERVIEW
13
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14
BIG CHEESE
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15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
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16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
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17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
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Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
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INTERVIEW
19
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20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
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21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
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22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
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23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
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24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
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25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
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26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
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INTERVIEW
27
BIG CHEESE
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28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
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mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
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RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
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INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
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8132019 Jambon Beurre
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8132019 Jambon Beurre
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4
Editor in Chief
Alice Bouchardon
Editor Digital
Bob Cohn
Editor Magazine
Scott Stossel
Creative Director
Darhil Crooks
Managing Editor Magazine
Jennifer Barnett
Deputy Editor Magazine
Don Peck
Jambonbeurrecom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 532
EDITO
5
Design amp Food Not so many years
ago it was two totally differents
things But now food is fashion
trendy far from the image that
it was
New places are born to appre-
ciate it and their identity is
always getting better and more
creative Now not only the food
itself but its environement has
to be entertaining and new to be
different
In this first magazine discover
the food with a new point of
view Colorful creative from a
foodtruck or with modern acce-sorizes So many different ways
to see the basic things with brand
new eyes And why not begin with
what we are naturally seeing
every day
Hope you will enjoy this first ma-gazine
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 632
SUMMARY
6
COLORFUL JUNKFOOD
FOOD TENDANCE
12
6 ART FOODWhen ZimampZou play with the forms
and the colours
10 BEHIND NUTELLAWhat Carrie Levis thinks about one of
the most well known junk food
12 AMERICAN FOODTRUCKS The new tendance
16 A DAY IN A FOODTRUCKA day in the Little Green Cyclo foodtruck
6
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 732
SUMMARY
77
NORDIC INSPIRATION
DESSERT
18
24
18 COFFEE BREAKThe nordic design is in honor this time
20 KADEAU
COPENHAGENThe new place to be history of a great
restaurant
24 LIBRARY
Brace Yourself Winter is coming
25 TIPS10 things that you didnrsquot knew about
kitchen chefs
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 832
MAILBOX
8
THANKSWhen ZimampZou play with the forms
and the colours What Carrie Levisthinks about one of the most well
known junk food but is that what
Carrie Levis thinks about one of the
most well known junk food
Marina Bellavista
I WANTED TO SAY That I love your magazine I read it all
day but please can you add a section
sandwich recipe When ZimampZou
play with the forms and the colours
What Carrie Levis thinks about one
of the most well known junk food but
is that what Carrie Levis thinks about
one of the most well known junk food
Joel Lemarchand
You can contact us Please send us an
email at jambonbeuremailingcom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 932
GALLERY
9
Marmelade Bleue - Pepper
typography work
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1032
INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
8132019 Jambon Beurre
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INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
8132019 Jambon Beurre
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INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
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INTERVIEW
13
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14
BIG CHEESE
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15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
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16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
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17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
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Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
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INTERVIEW
19
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20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
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21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
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22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
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23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
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24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
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25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
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26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
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INTERVIEW
27
BIG CHEESE
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28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
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mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
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RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
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INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 332
8132019 Jambon Beurre
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4
Editor in Chief
Alice Bouchardon
Editor Digital
Bob Cohn
Editor Magazine
Scott Stossel
Creative Director
Darhil Crooks
Managing Editor Magazine
Jennifer Barnett
Deputy Editor Magazine
Don Peck
Jambonbeurrecom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 532
EDITO
5
Design amp Food Not so many years
ago it was two totally differents
things But now food is fashion
trendy far from the image that
it was
New places are born to appre-
ciate it and their identity is
always getting better and more
creative Now not only the food
itself but its environement has
to be entertaining and new to be
different
In this first magazine discover
the food with a new point of
view Colorful creative from a
foodtruck or with modern acce-sorizes So many different ways
to see the basic things with brand
new eyes And why not begin with
what we are naturally seeing
every day
Hope you will enjoy this first ma-gazine
8132019 Jambon Beurre
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SUMMARY
6
COLORFUL JUNKFOOD
FOOD TENDANCE
12
6 ART FOODWhen ZimampZou play with the forms
and the colours
10 BEHIND NUTELLAWhat Carrie Levis thinks about one of
the most well known junk food
12 AMERICAN FOODTRUCKS The new tendance
16 A DAY IN A FOODTRUCKA day in the Little Green Cyclo foodtruck
6
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SUMMARY
77
NORDIC INSPIRATION
DESSERT
18
24
18 COFFEE BREAKThe nordic design is in honor this time
20 KADEAU
COPENHAGENThe new place to be history of a great
restaurant
24 LIBRARY
Brace Yourself Winter is coming
25 TIPS10 things that you didnrsquot knew about
kitchen chefs
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MAILBOX
8
THANKSWhen ZimampZou play with the forms
and the colours What Carrie Levisthinks about one of the most well
known junk food but is that what
Carrie Levis thinks about one of the
most well known junk food
Marina Bellavista
I WANTED TO SAY That I love your magazine I read it all
day but please can you add a section
sandwich recipe When ZimampZou
play with the forms and the colours
What Carrie Levis thinks about one
of the most well known junk food but
is that what Carrie Levis thinks about
one of the most well known junk food
Joel Lemarchand
You can contact us Please send us an
email at jambonbeuremailingcom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 932
GALLERY
9
Marmelade Bleue - Pepper
typography work
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1032
INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1132
INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1232
INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
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INTERVIEW
13
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14
BIG CHEESE
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15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
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16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
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17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
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Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
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INTERVIEW
19
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20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
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21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
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22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
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23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
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24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
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25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
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26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
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INTERVIEW
27
BIG CHEESE
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28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
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mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
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RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
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INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
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Alice Bouchardon LAB3A
8132019 Jambon Beurre
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4
Editor in Chief
Alice Bouchardon
Editor Digital
Bob Cohn
Editor Magazine
Scott Stossel
Creative Director
Darhil Crooks
Managing Editor Magazine
Jennifer Barnett
Deputy Editor Magazine
Don Peck
Jambonbeurrecom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 532
EDITO
5
Design amp Food Not so many years
ago it was two totally differents
things But now food is fashion
trendy far from the image that
it was
New places are born to appre-
ciate it and their identity is
always getting better and more
creative Now not only the food
itself but its environement has
to be entertaining and new to be
different
In this first magazine discover
the food with a new point of
view Colorful creative from a
foodtruck or with modern acce-sorizes So many different ways
to see the basic things with brand
new eyes And why not begin with
what we are naturally seeing
every day
Hope you will enjoy this first ma-gazine
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SUMMARY
6
COLORFUL JUNKFOOD
FOOD TENDANCE
12
6 ART FOODWhen ZimampZou play with the forms
and the colours
10 BEHIND NUTELLAWhat Carrie Levis thinks about one of
the most well known junk food
12 AMERICAN FOODTRUCKS The new tendance
16 A DAY IN A FOODTRUCKA day in the Little Green Cyclo foodtruck
6
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SUMMARY
77
NORDIC INSPIRATION
DESSERT
18
24
18 COFFEE BREAKThe nordic design is in honor this time
20 KADEAU
COPENHAGENThe new place to be history of a great
restaurant
24 LIBRARY
Brace Yourself Winter is coming
25 TIPS10 things that you didnrsquot knew about
kitchen chefs
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MAILBOX
8
THANKSWhen ZimampZou play with the forms
and the colours What Carrie Levisthinks about one of the most well
known junk food but is that what
Carrie Levis thinks about one of the
most well known junk food
Marina Bellavista
I WANTED TO SAY That I love your magazine I read it all
day but please can you add a section
sandwich recipe When ZimampZou
play with the forms and the colours
What Carrie Levis thinks about one
of the most well known junk food but
is that what Carrie Levis thinks about
one of the most well known junk food
Joel Lemarchand
You can contact us Please send us an
email at jambonbeuremailingcom
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GALLERY
9
Marmelade Bleue - Pepper
typography work
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INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
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INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
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INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
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INTERVIEW
13
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14
BIG CHEESE
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15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
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16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
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17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
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Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
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INTERVIEW
19
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20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
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21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
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22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
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23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
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24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
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25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
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26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
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INTERVIEW
27
BIG CHEESE
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28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
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mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
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RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
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INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
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Alice Bouchardon LAB3A
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EDITO
5
Design amp Food Not so many years
ago it was two totally differents
things But now food is fashion
trendy far from the image that
it was
New places are born to appre-
ciate it and their identity is
always getting better and more
creative Now not only the food
itself but its environement has
to be entertaining and new to be
different
In this first magazine discover
the food with a new point of
view Colorful creative from a
foodtruck or with modern acce-sorizes So many different ways
to see the basic things with brand
new eyes And why not begin with
what we are naturally seeing
every day
Hope you will enjoy this first ma-gazine
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SUMMARY
6
COLORFUL JUNKFOOD
FOOD TENDANCE
12
6 ART FOODWhen ZimampZou play with the forms
and the colours
10 BEHIND NUTELLAWhat Carrie Levis thinks about one of
the most well known junk food
12 AMERICAN FOODTRUCKS The new tendance
16 A DAY IN A FOODTRUCKA day in the Little Green Cyclo foodtruck
6
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SUMMARY
77
NORDIC INSPIRATION
DESSERT
18
24
18 COFFEE BREAKThe nordic design is in honor this time
20 KADEAU
COPENHAGENThe new place to be history of a great
restaurant
24 LIBRARY
Brace Yourself Winter is coming
25 TIPS10 things that you didnrsquot knew about
kitchen chefs
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MAILBOX
8
THANKSWhen ZimampZou play with the forms
and the colours What Carrie Levisthinks about one of the most well
known junk food but is that what
Carrie Levis thinks about one of the
most well known junk food
Marina Bellavista
I WANTED TO SAY That I love your magazine I read it all
day but please can you add a section
sandwich recipe When ZimampZou
play with the forms and the colours
What Carrie Levis thinks about one
of the most well known junk food but
is that what Carrie Levis thinks about
one of the most well known junk food
Joel Lemarchand
You can contact us Please send us an
email at jambonbeuremailingcom
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GALLERY
9
Marmelade Bleue - Pepper
typography work
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INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
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INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
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INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
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INTERVIEW
13
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14
BIG CHEESE
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15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
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17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
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25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
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INTERVIEW
27
BIG CHEESE
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28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
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mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
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RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
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INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
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SUMMARY
6
COLORFUL JUNKFOOD
FOOD TENDANCE
12
6 ART FOODWhen ZimampZou play with the forms
and the colours
10 BEHIND NUTELLAWhat Carrie Levis thinks about one of
the most well known junk food
12 AMERICAN FOODTRUCKS The new tendance
16 A DAY IN A FOODTRUCKA day in the Little Green Cyclo foodtruck
6
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SUMMARY
77
NORDIC INSPIRATION
DESSERT
18
24
18 COFFEE BREAKThe nordic design is in honor this time
20 KADEAU
COPENHAGENThe new place to be history of a great
restaurant
24 LIBRARY
Brace Yourself Winter is coming
25 TIPS10 things that you didnrsquot knew about
kitchen chefs
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MAILBOX
8
THANKSWhen ZimampZou play with the forms
and the colours What Carrie Levisthinks about one of the most well
known junk food but is that what
Carrie Levis thinks about one of the
most well known junk food
Marina Bellavista
I WANTED TO SAY That I love your magazine I read it all
day but please can you add a section
sandwich recipe When ZimampZou
play with the forms and the colours
What Carrie Levis thinks about one
of the most well known junk food but
is that what Carrie Levis thinks about
one of the most well known junk food
Joel Lemarchand
You can contact us Please send us an
email at jambonbeuremailingcom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 932
GALLERY
9
Marmelade Bleue - Pepper
typography work
8132019 Jambon Beurre
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INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
8132019 Jambon Beurre
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INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1232
INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1332
INTERVIEW
13
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14
BIG CHEESE
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15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
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28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
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SUMMARY
77
NORDIC INSPIRATION
DESSERT
18
24
18 COFFEE BREAKThe nordic design is in honor this time
20 KADEAU
COPENHAGENThe new place to be history of a great
restaurant
24 LIBRARY
Brace Yourself Winter is coming
25 TIPS10 things that you didnrsquot knew about
kitchen chefs
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MAILBOX
8
THANKSWhen ZimampZou play with the forms
and the colours What Carrie Levisthinks about one of the most well
known junk food but is that what
Carrie Levis thinks about one of the
most well known junk food
Marina Bellavista
I WANTED TO SAY That I love your magazine I read it all
day but please can you add a section
sandwich recipe When ZimampZou
play with the forms and the colours
What Carrie Levis thinks about one
of the most well known junk food but
is that what Carrie Levis thinks about
one of the most well known junk food
Joel Lemarchand
You can contact us Please send us an
email at jambonbeuremailingcom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 932
GALLERY
9
Marmelade Bleue - Pepper
typography work
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1032
INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1132
INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
8132019 Jambon Beurre
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INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1332
INTERVIEW
13
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14
BIG CHEESE
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15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
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16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
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17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 832
MAILBOX
8
THANKSWhen ZimampZou play with the forms
and the colours What Carrie Levisthinks about one of the most well
known junk food but is that what
Carrie Levis thinks about one of the
most well known junk food
Marina Bellavista
I WANTED TO SAY That I love your magazine I read it all
day but please can you add a section
sandwich recipe When ZimampZou
play with the forms and the colours
What Carrie Levis thinks about one
of the most well known junk food but
is that what Carrie Levis thinks about
one of the most well known junk food
Joel Lemarchand
You can contact us Please send us an
email at jambonbeuremailingcom
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 932
GALLERY
9
Marmelade Bleue - Pepper
typography work
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1032
INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1132
INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1232
INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1332
INTERVIEW
13
8132019 Jambon Beurre
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14
BIG CHEESE
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15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
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17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 932
GALLERY
9
Marmelade Bleue - Pepper
typography work
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1032
INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1132
INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1232
INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1332
INTERVIEW
13
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1432
14
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1532
15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
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21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
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25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1032
INTERVIEW
10
ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your
visual senses
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1132
INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1232
INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1332
INTERVIEW
13
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1432
14
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1532
15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
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28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
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httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1132
INTERVIEW
11
Thibault Zimmermann teamed up with Lucie Thomas
to form ZimampZou a French studio based in Nancy that
explores different fields including paper sculpture ins-
tallation graphic design illustration Both aged 25 they
studied graphic design during 3 years in an art school
Rather than composing images on a computer they
prefer creating real objects with paper and taking
photos out of them A number of intricate illustrations
actually come from the three-dimensional instal-
lations made by ZimampZou Their choice of paper is
due to the versatility and good quality of the mate-
rial especially when it is sculpted and photographed
ZimampZoursquos strength is to be a complementary and
polyvalent duo
mdash So whatrsquos the ethos behind Zim amp Zou
Zim amp Zou is a French graphic design studio based
in Nancy composed of Lucie Thomas and myself
Thibault Zimmermann We studied graphic design in
art school and the studio proposes a contemporary
approach to design thanks to a mix of different fields
such as paper sculpture installation graphic design
illustration web design etc We try to promote lsquorealrsquo
art in graphic design and advertising highlighting the
aspect of craftsmanship
mdash What do you think makes your partnership work
so well
Our strength is to be a complementary and polyvalent
duo At art school we worked on projects separately
but when we started to work as freelancers it became
more evident I think it works pretty well because gra-
phic design is more than our job itrsquos our passion As
wersquove worked together over the years we both know
our strength and weakness
mdash What inspires your work and in particular the
Back to Basics project
Wersquove made those papercrafts for several reasons We
tried not to influence people too much by giving keys
to this project A way to let people appropriate our
work Back to Basics has different aspects at first sight
itrsquos a tribute to vintage technologies which marked the
technological evolution of the last years and all the
nostalgia of the memories that each have with them
Cover illustration for Icon magazine 104 about the Futureof Food
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1232
INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1332
INTERVIEW
13
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1432
14
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1532
15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1232
INTERVIEW
12
By bringing those lsquodeadrsquo objects back to life we tried
to highlight the very fast evolution of our everyday
objects
mdash If you were a dish which one would you be
I would definitely be a fried zucchini flower
mdash Whatrsquos the first taste you remember
The first taste I remember was fizzy fruit shape
powder candy
mdash The most appetizing work yoursquove taken
Probably the Chefrsquos Mask serie because we had to
find what would look like the chefrsquos menu if it had to
be a face dealing just with the ingredients used to
cook It was really funny to discover the personality
of each menu
mdash The dish to die for
Any of my motherrsquos dishes
PROPOS RECUEILLIS PAR SARAH LEMELLE
copy photo Mathieu Zazzo
laquo We try to promote lsquorealrsquo art in
graphic design and advertising
highlighting the aspect
of craftsmanship raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1332
INTERVIEW
13
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1432
14
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1532
15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1332
INTERVIEW
13
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1432
14
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1532
15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1432
14
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1532
15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1532
15
BIG CHEESE
For me this question becomes most pressing regar-
ding Nutella the Italian chocolate-hazelnut spread
that is akin to my personal crack Given that I would
forgo entire food groups to keep Nutella in my life it
was important for me to find out was I eating the best
possible version Thus under the pretense of laquovisiting
my familyraquo I flew all the way from California to New
York City to go to Buon Italia an Italian food store that
imports Nutella from Italy
The obvious first move was to arrange a blind taste
test that would pit the real deal against the readily
available supermarket version (which is made in
Canada)
They look identical on the spoon
I was both relieved and saddened to find that wit-
hout any identifying markers I could easily tell which
spoonful of spread was the Italian version Moreover
four friends could also accurately tell the difference
noting that one laquotasted like sugarraquo and the other laquolike
hazelnutsraquo
This sums up the difference in taste The Italian Nutella
had a rich intense hazelnut flavor The chocolate
played a more supporting role and the overall effect
was sweet but not cloyingly so The local supermar-
ket Nutella tasted like sugar Someone noted that the
hazelnuts seemed laquolike an afterthoughtraquo and the cho-
colate was definitely more prominent Though they
looked identical on the spoon the Italian version had
a thicker mouth feel and the supermarket version left
a slight film on the tongue
The ingredients listed on the jars are practically iden-
tical sugar palm oil hazelnuts cocoa skim milk re-
duced minerals The website for American Nutella says
laquoEach 13 oz jar contains more than 50 hazelnutsraquo If
I had to guess Irsquod say Italian Nutella uses a few more
nuts than that
Sure Irsquom disappointed that Irsquove been living a half-life
Itrsquos difficult to have tried the best and settle for the
mediocre Itrsquos why Irsquom afraid to fly first class or buy
a piece of furniture
that isnrsquot from Ikea
But though American
Nutella may be
sugary it still tastes
pretty damn good
and the truth is I wonrsquot
stop buying it
CARRIE LEVIS
copy photo Nutella
Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury
chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1632
16
PIECE OF CAKE
With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their
burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US
and they will understand you because everything was made to make you Parisian love them
AmericanFood Trucks
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1732
17
When you talk about food trucks with French people
the first image that comes to their mind is far from gla-
mour Cheese foodtrucks driving across the country-
side (because no grossery remains) pizza and sand-
wichs trucks appearing by magic erverytime there is
a demonstration The last time I ordered something
I just got a raw sausage and rotten baguette
Fashionable meals
But that was before food trucks have changed Even
worse they are trendy especially in Paris The most
successful deal with ldquoexoticrdquo meals French people
enjoy so much right now American food The first
one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing
hours and still queue to get burgers But not any
burgers The Truck That Smokes insists on serving
quality food made of quality ingredients and quality
recipes Not so surprising when you know its creator
Kristin Frederick is a chef This former financial clerk
left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to
create her truck with the support of her family and
husband ndash a French guy -
To queue or no to queue
My classmates Antoine Clio and I one day decided
to order some burgers from them for diner We met
the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in
front of the cinema after checking their position on
their website And yes the queue was there in spite
of the cold weather Two Barcecue one Campagne
please The recipes written on a chalk board offer
mixes of American and European tastes moutarde
strong cheese mushrooms BBQ sauce A way to fit
to the customersrsquo desires mostly French Only the
staff is American the guy at the cash desk speaks
with a cute accent and argues with his colleagues
in Shakespearersquos language Whereas people in the
queue are mainly Parisian In the case of Bibliothegraveque
Franccedilois-Mitteacuterand they are just getting something
to eat before or after going to the cinema Veryconvenient and closer than the other restaurants
even those who serve burgers too (like The Frog and
British Library a hundred meters further) Better being
in front of the truck since the opening time stocks sell
really well even if rates are far from the sandwiches
you would order au comptoir
laquo That was before food trucks
have changed Even worse they
are trendy especially in Paris raquo
PIECE OF CAKE
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1832
Spreading the trend
But rival trucks also appeared and rouse crowds Le
Reacutefectoire and Cantine California are the most famous
The first one mixes American burgers and British spe-
cialities such as fish and chips whereas the latter pro-
poses Californian and Tex-Mex meals They havenrsquot
been honored by awards yet but received the support
of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions
Hachette published a selection of recipes from Cantine
California And even brands that have nothing to do
with buns and tacos need their glamourous image It is
the case of Sayfat a brand new French t-shirt brand in
adecuation with this craze for trendy junk food shirts
are printed with pizza hot dog or burgers ingredients
Whether in books on cotton sleeves or in greasy brown
bags the fashion of American food trucks is not ready
to fade But beware of calories recipes were adapted
for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still
there
CARRIE LEVIS
copy photo Melanie Hurrier
laquo Brands that have nothing to do
with buns and tacos need their
glamourous image raquo
Cheezy Bizness another success food truck
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 1932
INTERVIEW
19
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2032
20
PIECE OF CAKE
INSIDEA FOOD
TRUCK
On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award
Three women are in control of this truck
specializing in Vietnamese street food
Susie in sales Monica driving the truck
and securing locations and Quynh in
the kitchen Their motto cooking fresh
produce working with local producers(including meat and vegetables) and
provide a healthy cuisine A great phi-
losophy when we know that Quynh likes
to cook everything from scratch As an
example it takes almost 10 hours to
cook Ph because Quynh prepares her
own broth And it is very very delicious
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2132
21
Here is a ldquoclassicrdquo day
bull 7 30 Preparing vegetables noodles sauces
and drinks
bull 9 30 Departure by truck
bull 10 25 Arrival at the site reserved for them Today
it is a shopping center that invited them to park in
front of their entry (with permissions and permits from
the property manager)
bull 10 30 Quynh explains to Susie the dayrsquos specials
(fully prepared by the chef) Ph garlic noodles with
Niman Ranch Angus all natural shaken beef Maryrsquos
free range duck confit spring rolls (6 to 7 hours of pre-
paration) and beignets with a choice of mixed berry
compote or a chocolate coffee sauce Itrsquos time to take
action
bull 11 00 The first passersbys inquire as to when
they can order Quynhrsquos response laquo Itrsquos too early We
open at 11 30
bull 11 25 First order The kitchen is in full swing and
everything works like clockwork with at a well-oiled
organization
1 Susie takes orders collects payment issues a ticket
that bears a number and alerts the customer that
heshe will have to wait 10 minutes as each dish is
made to order A sign posted on the window lets the
customers know that laquo In order to best serve its cus-
tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir
2 Then Susie hands out the orders Quynh handles all
the cooking while her assistant prepares the famous
Baacutenh migrave (Vietnamese sandwiches very popular in San
Francisco ndash I will speak about Baacutenh migrave more fully in a
later post) and other cold dishes (such as those fabu-
lous duck confit spring rolls)
3 Finally Susie prepares drinks (Thai Iced tea
Vietnamese Iced Coffee Strawberry Lemonade with
Mangoes etc) gathers the dishes prepared by the
kitchen and calls the number for the client to pick up
the order
bull 12 30 55 people have ordered from the truck
and have eaten their lunches on tables made available
by the store
bull 14 00 End of service Quynh is exhausted
but happy to see that her dishes pleased
about 150 people who came to lunch today
It is now time to pack up before headng out
To find out where you can track down some of this de-
licious food visit http wwwfacebookcomlilgreen-
cyclo or on Twitter lilgreencyclo
PIECE OF CAKE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2232
22
COFFEE BREAK
NORDIC KITCHEN
PLATES amp CUPS
Isak creator of great patterns just made a new col-
lection of ceramics Plates cups and mugs become
a colorful way to decorate your kitchen
45$
TEAPOT
Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen
55$
SHELF
This Shelf Spear from the brand Ferm Living will
please the amateurs of design
55$
Simplicity and colorful patterns from the Nordic countries
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2332
23
COFFEE BREAK
GLASSES
For Christmas discover the designer Emelie
Magdalena Beautiful ceramics and objects
34$
TABLECLOTH
Always from Marimekko A great touch of colour
for your table
99$
AALTO VASE
A classic in terms of nordic design The Aalto vase
was born in 1937 created by the well known com-
pany Ittala and designed by Alvar Aalto This ex-
ceptionnal collection exists in differents shapes
and sizes and you can now chose the colors you
want Inspired by the finnish landscapes itrsquos an
iconic object that all design lovers dreams to buy
onne day
MUST HAVE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2432
24
PIECE OF CAKE
K A D E A U
C O P E N H A G E N
Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant
was awarded its first Michelin star
Originally there was only one restaurant Kadeau in Denmark and that was situated on
the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to
share the Bornholm delights with Copenhagen
R E S T A U R A N T
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2532
25
BIG CHEESE
P o r k s b e l l y a n d b e e t r o o t
Ever since they have served high class gastronomy in
the restaurant in Christianshavn Here the menu is ins-
pired by Bornholm specialties and Danish ingredients
On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for
dessert Sloan and whey
The menu changes according to season And so does
the opening hours We love wine
Big wines and small wines Still and sparkling Red and
white The most important place in our hearts is reser-
ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-
metimes also about the man or woman behind them
We know many of the growers personally and work
with the most impassioned importers in Denmark
laquo We love wine
Big wines and small wines raquo
PLACE TO BE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2632
26
LIBRARY
GAME OF THRONES RECIPES
Inn at the Crossroads
Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie
with the Nightrsquos Watch or indulge in honeyfingers with Daenerys
Targaryen Wonder no longer
In May of 2012 A Feast of Ice and Fire was released online and
in bookstores around the world bringing all the best recipes of
Westeros right to your home kitchen
The Official Game of Thrones Cookbook features a foreword from
GRRM himself along with a range of recipes from across the Seven
Kingdoms and over the Narrow Sea From the sumptuous delica-
cies enjoyed in the halls of power at Kingrsquos Landing to the warm
and smoky comfort foods of the frozen North to the rich exotic
fare of the mysterious lands east of Westeros therersquos a flavor for
every palate and a treat for every chef
Therersquos even a guide to dining and entertaining in the style of the
Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your
appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for
Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and
chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and
Arya
Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin
Teig
W I N T E R I S C O M I N G
laquo A range of recipes from across the Seven
Kingdoms and over the Narrow Sea raquo
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2732
INTERVIEW
27
BIG CHEESE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2832
28
TIPS
mdash Chefs are pickier than you think
Liver sea urchin tofu eggplant and oysters of all
things topped the list of foods chefs hate most Only
15 of chefs surveyed said theyrsquod eat absolutely any-
thing
mdash Still chefs hate picky eaters
More than 60 said requests for substitutions are
annoying Some of their biggest pet peeves when
customers pretend to be allergic to an ingredient and
when vegetarians make up rules like ldquoa little chicken
stock is OKrdquo
mdash When eating out in other restaurants chefs say
they avoid pasta and chicken
Why These dishes are often the most overpriced (and
least interesting) on the menu Said one chef ldquoI wonrsquot
pay $24 for half a chicken breastrdquo Said another ldquoI
want something I canrsquot make myselfrdquo
10 THINGS CHEFS NEVER TELL YOU
Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash
anonymously mdash to find out everything wersquove always wanted to know
TIPS
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 2932
mdash Chefs have expensive taste
The restaurant chefs most often cited as the best in
the country was The French Laundry in Californiarsquos
Napa Valley It ought to be mdash dinner there is $240 per
person before wine
and yet they like fast food
Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed
graduated from a cooking school The rest got their
training the old-fashioned way by working their way
up through the kitchen ranks
mdash Roaches are more common than you think
Yes 75 of chefs said theyrsquove seen roaches in the
kitchen And yet chefs swear their kitchens are clean
On a scale of 1 to 10 85 of chefs ranked their kitchens
an 8 or higher for cleanliness
mdash Only 13 of chefs have seen a cook do unsavory
things to a customerrsquos food
The most unbelievable tale ldquoSomeone once ran a
steak through a dishwasher after the diner sent it back
twice Ironically the customer was happy with it thenrdquo
mdash Your bread basket might be recycled
Three chefs admitted that uneaten bread from one
basket goes right into another one
mdash
Chefs work hard for low pay
The chefs we surveyed work between 60 and 80 hours
a week and almost all of them work holidays Sixty-five
percent reported making less than $75000 a year
Waiters take home an average of $662 a week often
tax free
mdash ldquoVegetarianrdquo is open to interpretation
About 15 of chefs said their vegetarian dishes might
not be completely vegetarian Beware if yoursquore one
of those super-picky vegan types One chef reported
seeing a cook pour lambrsquos blood into a veganrsquos pri-
mavera
mdash Paying for a last-minute reservation probably
wonrsquot work
Only one chef said bribes will help you score a table
when the restaurant is fully booked he suggested
ldquopromising to buy a bottle of Dom Peacuterignon or Opus
Onerdquo A better bet being buddies with the chef
TIPS
75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES
IN THE KITCHEN
RECIPE
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
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INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3032
RECIPE
30
bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted
Let cool until lukewarm
bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk
mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough
has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes
bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown
sugar cinnamon softened margarine
bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if
desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased
muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)
bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm
N i n e t y M i n u t e C i n n a m o n R o l l s
I n g r e d i e n t s
34 cup milk 14 cup margarine softened
3 14 cups all-purpose flour
1 (25 ounce) package instant yeast
14 cup white sugar
12 teaspoon salt
14 cup water
1 egg 1 cup brown sugar packed
1 tablespoon ground cinnamon
12 cup margarine softened
12 cup raisins Directions
INTERVIEW
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3132
INTERVIEW
31
Alice Bouchardon Creative Director
Louis Orlianges Digital editor
Xavier Romatet PDG des Publications Condeacute Nast
Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206
56A rue du Faubourg St Honoreacute
75008 Paris
Teacutel 331 53 43 60 00
Fax 331 53 43 61 61
copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
8132019 Jambon Beurre
httpslidepdfcomreaderfulljambon-beurre 3232
Alice Bouchardon LAB3A
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