TheGoncourt Academy should award the major prize for French literature in ten days, if the bookstores open their doors again in early December. The lockdown has therefore disrupted the literary award season, but paradoxically, it offers time to read more.
You should order your books online on bookstore websites, and collect them in formula click-and-collectt at the doorstep of bookstores. The occasion is therefore ideal to discuss the link between writers and gastronomy, or food in a broad sense.
The great classical authors have often referred to cooking in their works, whether it be Proust and his “madeleine”, Zola and his Belly of Paris, Dumas and his dictionary, but also Flaubert, Hugo, Balzac and many others. Most of them were also gourmets, and sometimes skilful cooks.
Even today the links are strong, and they can be useful. The book Childhood remains is the example, it is sold for the benefit of the association Bulk which helps disadvantaged neighborhoods to access good food and which fights against food waste. Many writers, like Alexis Jenni or Michel Quint, tell the story of their childhood there.
For my part, I slipped in the recipe for cherry clafoutis from my youth, dubbed in the show by Thierry Marx.
Ingredients for a clafoutis :
500 g of Montmorency cherries, 4 tablespoons of flour, 2 eggs, 1 tablespoon of oil, 20 cl of milk, 3 tablespoons of powdered sugar, 1 pinch of salt, water, 1 sachet of vanilla sugar, 1 pinch of yeast.
Place the flour at the bottom of a bowl, break the eggs there, and gently incorporate them. Add salt, vanilla sugar and yeast, mix. Add oil and 2 tablespoons of sugar, stir vigorously to remove lumps. Add the milk and adjust with water until the dough is liquid enough (it should flow from the ladle smoothly).
Wash the cherries, stalk them, but do not pit them. Place them at the bottom of a buttered mold. Pour the dough to fill the mold. Put in the oven at 210 ° C for 10 minutes, lower the thermostat to 180 ° C and leave for another 15 minutes.
Take out of the oven and sprinkle the third tablespoon of sugar on the clafoutis. Bake for 5 more minutes to add shine and to caramelize the last juices on the surface.