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Cooking

Workshops & Recipes
Workshops & Recipes

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Voila! Live Cooking Videos—while confined.

Domopoetic Food du Jour Gallery
Domopoetic Food du Jour Gallery

voilavoilakitchen

Bold, playful cooking by @arianedaguin & @peirahitta. Gascon roots, no-fuss recipes, big flair. Tag us in your successes, thoughts, and failures!

Croque Monsieur / Croque Madame (4 sandwiches)⁠ In Croque Monsieur / Croque Madame (4 sandwiches)⁠
Ingredients⁠
8 slices good sandwich bread (sourdough, pain de mie, or white)⁠
4 slices ham (Jambon de Paris style)⁠
1 cup / 100 g thin-sliced or grated Gruyère (plus extra for topping)⁠
½ cup / 50 g thin-sliced or grated Comté (optional)⁠
⁠
Béchamel (from previous post – about 2 cups)⁠
link to video & recipe: https://www.instagram.com/p/DVTyeYgoAZv/⁠
⁠
4 eggs (for Croque Madame only)⁠
⁠
Method⁠
Lightly toast bread.⁠
Butter both sides of top slices.⁠
Butter the inside of bottom slices.⁠
Spread béchamel on 4 slices.⁠
Add ham + a thin slice of cheese.⁠
Close with remaining bread.⁠
Spread more béchamel on top.⁠
Add a slice (or grated layer) of Gruyère or Comté.⁠
Bake at 400°F / 200°C for 8–12 min, until bubbling.⁠
Finish briefly under broiler until deeply golden.⁠
Croque Madame⁠
Before baking, make a small well in the top béchamel.⁠
Crack egg into the nest.⁠
Bake together.⁠
Voilà! Voilà! C'est Magnifique!⁠
Stay tuned to see how we turn this béchamel into gratins & soufflé next!⁠
#BestCroqueMonsieur⁠
#FrenchSandwich⁠
#CroqueMadame⁠
#FrenchBistro⁠
#Béchamel⁠
#Gruyere⁠
#ComfortFood⁠
#VoilàVoilà⁠
#ArianeDaguin⁠
#NicolePeyrafitte
We joke. We stir. We teach. Serious cooks. Serious We joke. We stir. We teach.
Serious cooks. Serious food.
A little slapstick. A lot of duck fat.
Follow Voilà Voilà Kitchen!
#voilavoila #arianedaguin #nicolepeyrafitte #frenchcooking #easyrecipes
Béchamel (Classical Ratio) Ingredients 100 g (7 T Béchamel (Classical Ratio)

Ingredients
100 g (7 Tbsp) butter
100 g (¾ cup) all-purpose flour
1 liter (4 cups) whole milk, warm
Salt, White pepper, Nutmeg

Method
Melt butter — do not brown.
Whisk in flour all at once. Cook 2–3 min, no color.
Pour in warm milk. Whisk until smooth.
Bring to a boil, then simmer 8–10 min, until thick & coats a spoon (nappant).
Season: salt, white pepper, nutmeg.

Voilà! Stay tuned to see how we turn this béchamel into Croque Monsieur, gratins & soufflé
chaotic):

#Bechamel
#FrenchCooking
#ClassicTechnique
#MotherSauce
#CookingBasics
#FromScratch
#HomeCooking
#VoilaVoila
Getting to know Voila! Voilà! @ArianeDaguin @Peira Getting to know Voila! Voilà!
@ArianeDaguin
@Peirahitta
#VoilaVoilakitchen
Petit Salé aux Lentilles / Lentil Stew⁠ 300 g Fren Petit Salé aux Lentilles / Lentil Stew⁠
300 g French green lentils (Lentilles du Puy), rinsed⁠
1 Andouille sausage (about 300–350 g), sliced thick⁠
120–150 g ventrèche (pancetta or good thick bacon), cut into lardons⁠
1 small onion, finely chopped⁠
1 carrot, finely diced⁠
1 small leek finely sliced⁠
1 clove garlic, minced⁠
1 bay leaf⁠
1 small sprig thyme⁠
750 ml / 3 cups chicken stock or water⁠
Black pepper⁠
A splash of vinegar⁠
(Salt only at the very end sausage & pancetta can be salty, taste first)⁠
⁠
Method⁠
Start by gently rendering the ventrèche (pancetta) in a wide pot with just a splash of olive oil. Let it soften and turn lightly golden. Add the onion, carrot & leek — about 6–8 minutes. No browning, just softness. Stir in the garlic for 30 seconds. Add the lentils, bay & thyme and toss everything together. Pour in the stock or water, bring to a gentle simmer, cover loosely and let it cook about 20 minutes. Add the Andouille slices directly into the pot and continue simmering another 8–10 minutes, until the lentils are tender but still holding their shape. Taste. Add plenty of black pepper. Taste first & salt as needed . Remove the bay & thyme and let the pot rest a few minutes before serving. ⁠
Finish with a few drops of vinegar on each plate right at the end. ⁠
Serve with a green salad. ⁠
#lentils⁠
#petitsaléauxlentilles⁠
#lentilstew⁠
#frenchlentils⁠
#voilavoila⁠
#ArianeDaguin⁠
#NicolePeyrafitte⁠
#lentilles
BEIGNETS ⁠ 450 g all-purpose flour (about 3½ cups) BEIGNETS ⁠
450 g all-purpose flour (about 3½ cups)⁠
150 g granulated sugar (¾ cup)⁠
2/3 eggs, separated⁠
75 g unsalted butter, melted⁠
180 ml whole milk (¾ cup), lukewarm⁠
10 g active dry yeast (about 3 tsp)⁠
1 Tbsp dark rum or pastis, grandmarnier (all optional)⁠
Zest of 1 lemon⁠
2 tsp vanilla extract or vanilla sugar⁠
½ tsp salt⁠
Neutral oil for frying ( high temp oil necessary, we use Canola oil)⁠
Confectioner/powdersugar for dusting⁠
⁠
⁠
Dissolve yeast in a little warm milk. Let stand 5–10 minutes.⁠
Separate eggs.⁠
Beat egg whites to firm peaks.⁠
In a bowl, add yolks, butter, sugar, grated lemon zest, Pastis or rum, and vanilla extract.⁠
Add yeast mixture & remaining milk.⁠
Add the flour & fold in the egg whites alternating, gently.⁠
Cover & let rise 45 minutes to 1 hour.⁠
⁠
Use extra flour to roll to ¼ inch thickness. Cut into desired shapes.⁠
It is a matter of taste: thicker dough = cakier texture (our favorite) / thinner dough = drier & easier to handle.⁠
We simply rolled pieces by hand.⁠
⁠
Fry at 350°F / 175°C until golden on both sides.⁠
(careful with the oil!)⁠
Drain & dust with powdered sugar.⁠
⁠
#Beignets #MardiGras #Pescajous #ArianeDaguin #NicolePeyrafitte #VoilaVoilaKitchen #VoilaVoila ⁠
Epic Beignet Recipe Tomorrow! @voilavoilakitchen Epic Beignet Recipe Tomorrow!
@voilavoilakitchen 
#arianedaguin #nicolepeyrafitte #beignets #mardisgras #funkitchen
Their families already cooked together.⁠ Cooking p Their families already cooked together.⁠
Cooking partners for years, Ariane Daguin & Nicole Peyrafitte, both from the South of France.⁠
Voilà Voilà! bring that same spirit to the stove.⁠
Different personalities. Same appetite.⁠
Voilà Voilà! is their love of cooking & love of laughing.⁠
Follow them on Voilà! Voilà Kitchen!⁠
⁠
#EmerilLagasse⁠
#VincentGuerithault⁠
#Cookingtogether⁠
#NicolePeyrafitte⁠
#ArianeDaguin⁠
#VoilaVoilaKitchen⁠
#FrançoisPerrier⁠
#FunCooking
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