the “batch cooking”, the preparation in advance of the menus for the week, seduces the French

Cooking in advance in a single session of a few hours, all the dishes for a week: this is the principle of “batch cooking”. The method, which appeared in New York (United States) in the early 2000s, is attracting more and more people. In Marseille (Bouches-du-Rhône), Cristelle Leclet has been testing the method for three months. Every weekend, she spends several hours in her kitchen. She simultaneously prepares lasagna, ratatouille and butternut velouté, five meals that she will then store in the refrigerator.

For her and her son Theo, it will be time to earn the other evenings of the week. “When we get home, mum just has to put it in the oven. In the evening it’s already ready, and then it’s practical”explains the child, while the mother is delighted to be able to enjoy a “family time” rather than spending time cooking. It also saves money. As the “batch cooking“ recipe, many books and websites offer to accompany new followers. Sandra Thomann, culinary blogger, has devoted herself entirely to this for four years. She now has 42,000 followers on Instagram.