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In the kitchen of Michele Fitoussi

Maud: Hello Michele, thank you devote time to answer my interview.

Michele Fitoussi: Thank you, Maud, pleased to meet you. And congratulations for your site.

Maud: For those who do not know you, can you give us a small presentation?

Michele Fitoussi: I am a journalist (columnist for ELLE), writer, screenwriter. I wrote a dozen books, essays, novels, documents. I adapted plays by American authors (Israel Horovitz, Eve Ensler) and I am trying to write one.

Maud: What is your favorite food?

Michele Fitoussi: Without hesitation pasta in all forms with a preference for simplicity: penne or spaghetti al dente, cherry tomatoes, olive oil, garlic, basil and parmesan. I love a holiday in Italy, Sicily or Sardinia, foam at the mouth of great restaurants.

Maud: Are you more salty or sweet?

Michele Fitoussi: Sale but a little low in the summer for Italian ices specifically

Maud: Take you enjoy cooking for your family and friends?

Michele Fitoussi: Yes, with pleasure, but I do it less now that my two children no longer live at home. I was testing the dishes on their .... They had become quite demanding I must say, and both love good food, good restaurants, good products, and also cook for their friends.

Maud: As yesterday was Valentine's Day that would be your ideal menu for a romantic dinner?

Michele Fitoussi: It depends on the mood. Let the pasta with truffles. I leave my boyfriend choose the wine but no champagne .. I do not like. I prefer white wine, burgundy or pinot gris.

Maud: To finish this interview, will you give us the recipe that you take pleasure in do for you, your family, your friends?

Michele Fitoussi: J 've had some very classic, the veal stew, the stew, osso bucco. But the one I am most easily is the lemon chicken.

For four base is a chicken cut into eight pieces, but I add legs or wings depending on the number of guests, I always Congelo. I'm back in a big cast iron casserole with a little olive oil, garlic (two cloves) and onion (Two). I use frozen willingly.

I add saffron and spigol to color, fresh ginger (but frozen is fine), and after, as I have in hand, one or two sliced fennel, artichoke hearts or frozen or both, or eggplant (the Picard are grilled nicely).

I add parsley and fresh coriander (half a bunch each,), salt, pepper. And I Mid wet dish with a lemony chicken broth (or water + bouillon Ariake maggi + lime). And I melt over low heat for half past one. Plus it's cooked and better. The day-ahead is even better. At the last minute, I warm up, I add two lemons cut into pieces. I parrsème fresh cilantro, I correct the seasoning.

And I serve with couscous or rice.

Maud: Thank you Michele, it was a real pleasure to interview you.

Michele Fitoussi: With pleasure

The latest book by Michele Fitoussi was released in October 2010: Helena Rubinstein, the woman who invented the beauty (Grasset)

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But you can also find Michele Fitoussi on his slog.


you soon
Maud M