Draw Me A Fridge

Draw Me A Fridge: Chico Shigeta

Frigo Chico

For this new installment of our Draw Me A Fridge series (read about it here), Alexia met with naturopath Chico Shigeta. The caption on her drawing (click here to enlarge) translates to, “My fridge isn’t a space for storing foods, it’s for storing the enchanted life.”

A naturopath, aromatherapist, and shiatsu specialist, this super kawaii Japanese-but-French-at-heart woman launched her Coaching Vitalité method, inspired by universal wellness techniques, in 2003. This method is based, among other things, on food, with seasonal fruits and veggies taking the prime spot.

Her expertise has made her a favorite in the celebrity and business worlds, while her Shigeta care line (face and body cosmetics, essential oils, floral waters and herbal teas) is quickly expanding. Chico shares her tips for a delicious detox full of vitality in her book Détox 100% Vitalité (in French).

AC: What are your fridge staples?

CS: Right now I keep delicious seaweed from Japan which my aunt, who lives on the coast, gets from a place that she keeps secret. Their taste is unlike any other. I always have soy sauce available, even though I don’t use very much of it, as well as wasabi. I have fresh ginger and yuzu kosho, a Japanese condiment made with yuzu citrus zest and Japanese chili. I also store capers and green peppercorns. In my fridge you’ll also find excellent fruit vinegars (currently raspberry and mango) that have to be kept chilled because they are so rich in fruits.

I make sure I always have chives and flat parsley, carrots (for their juice), and salad leaves. I actually keep fruits and veggies at room temperature and I buy fish on the same day I cook it, so my fridge is more of a storage unit than anything else. And I buy milk maybe once a year if I really need it for a recipe.

Continue reading »

Draw Me A Fridge: Septime’s Bertrand Grébaut

For the first installment of our new Draw Me A Fridge series (all the details here), Alexia met with Bertrand Grébaut, chef of the Paris restaurant Septime.

A former head chef at Agapé (where he was awarded a Michelin star in record time), trained by Passard and Robuchon, Bertrand Grébaut opened up his restaurant Septime in April 2011. The long waiting list hasn’t shortened since, nor has the impeccable, friendly service of his team wavered.

AC: What are your fridge staples?

BG: Oh, this is quite embarrassing — our fridge is rather empty! Actually, we keep plenty of bottles of sparkling water in there — all sorts of brands. In our freezer, we have a small carton of chilies that my girlfriend got from her restaurant supplier (Editor’s note: Tatiana Levha, Ex-Astrance, Ex-Arpège, is the pastry chef behind the signature desert of the Foodstock festival held on May 12, 2012). We use the tiniest pinch of it when we prepare a dish. Those chilies are so spicy that this carton will last forever!

We also keep a really nice tomato sauce in there. Actually, we always have an excellent burrata in our fridge that I get from the Italian coop (Editor’s note: Coopérative Latte Cisternino 108 rue Saint Maur 75011), as well as some cured meats. We also always have some super fresh parsley and cilantro — we use them with everything. And soy sauce. And although it does kill me a little bit to admit it, I am a sucker for industrial mayonnaise and instant noodles!

AC: Do you handle the grocery shopping yourself?

BG: We do our shopping at Marché Popincourt and Marché d’Aligre, as well as at small neighborhood food shops. We don’t eat at home often. I spend my entire week cooking, so when the weekend comes, I make sure I get out there and see what the other chefs are up to.

Continue reading »

Draw Me A Fridge: A New Interview Series

With the help of (and based on an idea by) my friend Alexia Colson-Duparchy, I am pleased to launch a new series on Chocolate & Zucchini titled Draw Me A Fridge, in which she will be grilling personalities from the food world and beyond about what’s in their fridge. Those who feel inspired will be providing a doodle to illustrate it.

But first, meet Alexia Colson-Duparchy!

Alexia

Raised on quinoa and wild rice from her early days, long before they were on the savvy foodies’ radar, food never left Alexia indifferent. It wasn’t until she flew away from the parental nest and moved to the land of poutine (Quebec) that she realized that when you invite a bunch of friends over for dinner, well, you better start cooking.

She discovered the luxury of a well-stocked fridge when she started to work as a lawyer and aspired to a) eat things other than greasy slices of cold pepperoni pizza at her desk; and b) maintain some sort of a social life. Her successive moves to the lands of bobotie (Cape Town), fish and chips (London) and laham mashwee (Abu Dhabi) and back to oeuf mayo (Paris) only amplified her natural curiosity for other people’s vision of culinary delights.

Today, she plans on using this column to bring peace to the world, one open fridge at a time!

Get the newsletter

Receive a free monthly email with a digest of recent entries, plus exclusive inspiration and special announcements. You can also choose to be notified of every new post.