The Galette Recipe One French Creative Director Grew Up On – The New York Times

The Galette Recipe One French Creative Director Grew Up On – The New York Times

In “One Good Meal,” we ask cooking-inclined creative people to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress.

Pierre-Alexis Delaplace can still remember the anticipation: He’d be on holiday, having decamped from Paris to his grandmother’s stone cottage in Brittany, where she would often cook galettes, the savory French crepes native to this part of northwestern France. Galettes are best made one at a time — and four older siblings, plus assorted friends and cousins, came ahead of Delaplace in the food chain. “I’m not patient,” he says. “When I want to eat, I need to eat very quickly.”

Eventually his reward would come: a little buckwheat package of ham, cheese and egg, folded up like an envelope. Delaplace, 37, now makes these rich, satisfying galettes complètes for his own loved ones back in Paris, where he and his older brother Etienne run a brand of perfumes, candles, moisturizers, detergents, sachets, mists and soaps. Their lone storefront is in the Marais but named, like the line itself, after that cottage in Brittany, which was called Kerzon. (“In Brittany, ‘ker’ means chez, or ‘at,’” Delaplace says. “‘Zon’ is a nickname, but I don’t know for whom.”)

This content was originally published here.

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