This text is part of the special book Plaisirs
After two years of pandemic gloom, what a joy to rediscover the feeling of lightness and joy that accompanies the arrival of summer! It is precisely in this spirit that chef Martin Juneau, co-owner of the iconic Pastaga and Chabanelle, has designed his new recipe book. Playful, accessible and full of vitamins, Festive ! 75 colorful recipes to taste summer all year round is the perfect companion for impromptu dinners, evenings stretching out on the terrace, picnics in the park and reunions at the cottage. Listening only to our gluttony, we met its creator to find out more.
Martin, what is your conception of the party?
My view of the party has changed shape and meaning over time. In my twenties, being festive meant parties until dawn and the foot weighing on the drinks. A wedding, three children and a pandemic later, I now see the party as a father, that is to say in a more balanced and friendly way. Which doesn’t stop me from having funquite the contrary!
How did the idea of writing this new cookbook come about?
To be honest, I didn’t want to do any more books after the one I launched in 2016 (Culinary simplicity. 30 ingredients available in 100 recipes), which had taken a lot of my energy. Also, this first draft was a chef’s book, with more advanced ideas that might intimidate readers.
But I was convinced to try the adventure again during the show The foodies pregame, where I prepared simpler recipes. And what’s funny is that in the end, it’s not at all these recipes that have already been produced that appear in the book, but others, totally different, that I created.
How could we present this book?
Well, since we’ve all been a little moped over the past couple of years, I’d say Festive!, it’s a return to pleasure, a symbol of hope. It was designed with unifying recipes, vibrant colors, everyday dishes accessible to anyone who wants to cook, many of which have been tested and approved by my family.
You can find a bit of everything there: starters, salads, side dishes, ideas for snacks and main courses, desserts, cocktails. And of course, since I love wine, I’ve included some general suggestions to go with the recipes. In short, it really is a book for everyone that can be used in the kitchen or in the garden, or simply leafed through for the pleasure of the eyes and to find inspiration.
How do you create festive recipes?
In a natural way, in my image. When I get up in the morning, I want one thing, and the next day another. A craving for oysters or fresh asparagus is festive in itself, and I create recipes to match. In my daily life, it is also the women in my life — my wife, my mother and my daughters — who guide what I prepare. I like to make them happy by opening the pantry and improvising something that they will enjoy with their eyes and taste buds.
Is there in Festive! Recipes that represent you well?
Sure. We know my attachment to the fast food of quality, which translates for example in the book with a fried chicken burger and a pogo of chorizo, whose dough is faithful to the memories that I keep of the original product, while being simple to make, with good ultra sausages -juicy inside. But we also find inside a recipe for cod fritters brought back from the West Indies by my partner Louis-Philippe Breton, which I make regularly at Pastaga.
Or another with my favorites of the moment, burrata and chickpeas. The crunchy side of the chickpeas, combined with the tenderness of the peppers and the creamy texture of the burrata, it’s a guaranteed success. People who taste it are crazy about it!
Why did you include cocktail and dessert recipes in this book, which are less your specialty?
To cover all aspects of a meal. I’m not a mixologist, but I liked getting out of my comfort zone, which is more in the realm of natural wine, to create pleasant cocktails for the summer. As for desserts, my wife and I don’t have very sweet tooths, but my daughters refuse to go to bed without having eaten a treat. So I included in the book simple recipes that I could prepare for them.
What should we ultimately remember from reading Festif! ?
That it is not necessary to put the small dishes in the big ones to have fun. I have as many fun personally to make these recipes than others, more elaborate, that I serve at Pastaga.
Festive !, so it’s a great book that will appeal, I hope, to as many people as possible, whatever their tastes or their mastery of cooking. It is synonymous with lightness, freshness, indulgence and summer… all year round!