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Cooking

Workshops & Recipes
Workshops & Recipes

Eco-Projects
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!

🩷 BLUSH BEET SOUP⁠ Bright, silky, & a little 🩷 BLUSH BEET SOUP⁠
Bright, silky, & a little flirty.⁠
Serves 6–8⁠
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INGREDIENTS⁠
• 2 tbsp olive oil⁠
• 1 large onion, chopped⁠
• 4–5 medium beets, washed, trimmed (keep skins if organic)⁠
• 1½ quarts chicken stock (≈ 6 cups)⁠
• 1 tsp turmeric⁠
• 1 tbsp grated fresh ginger⁠
• Salt & pepper⁠
• Garnish: sour cream, chopped jambon de Bayonne, edible flower⁠
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INSTRUCTIONS⁠
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Simmer beets in salted water 30–45 min until tender. Let cool slightly.⁠
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In the same pot, sauté onion in olive oil ~3–5 min.⁠
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Peel & chop the cooked beets. Add them back with turmeric, ginger, salt, pepper & stock.⁠
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Simmer a few minutes, then blend until smooth.⁠
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Taste, adjust seasoning.⁠
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Serve warm. Garnish with sour cream, a few bits of jambon, and an edible flower 🌺⁠
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#voilavoila #blushbeetsoup #soupseason #souplovers #arianedaguin #nicolepeyrafitte #healthyrecipes #cookwithcolor #beetlove
🟢 LUSH GREEN SOUP⁠ A vibrant, silky blend of 🟢 LUSH GREEN SOUP⁠
A vibrant, silky blend of zucchini, kale, leek & beet greens.⁠
Serves 6–8⁠
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INGREDIENTS⁠
• 2 tbsp olive oil⁠
• 1 large onion, chopped⁠
• 1 large leek, trimmed, sliced & washed⁠
• 2 garlic cloves, chopped⁠
• 3 zucchinis, chopped⁠
• 2 handfuls beet greens⁠
• 1 bunch kale, stems removed, chopped⁠
• (Optional) 1 cup peas⁠
• ~1½ quarts veg or light chicken stock⁠
• Salt & pepper⁠
• Garnish: yogurt, herbs, or pesto⁠
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INSTRUCTIONS⁠
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In a big pot, sauté onion, leek & garlic in olive oil (10–15 min, low heat).⁠
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Add zucchini, beet greens & kale. Stir 2–3 min to wilt.⁠
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Pour in stock. Bring to boil, then simmer ~15 min.⁠
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Add peas (if using) for last 4 min.⁠
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Remove from heat. Cool 1–2 min.⁠
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Blend smooth. Season to taste.⁠
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Serve warm or chilled. Garnish if you like!⁠
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Tag us in your bowls 🥣⁠
✨ BEST MASH EVER / PURÉE PARFAITE ✨⁠ Serves ✨ BEST MASH EVER / PURÉE PARFAITE ✨⁠
Serves 6 / Pour 6⁠
INGREDIENTS⁠
• 3 lb potatoes (≈ 1,36 kg de pommes de terre)⁠
• 12 oz cold unsalted butter, diced (≈ 340 g de beurre doux très froid, en dés)⁠
• Up to 15 oz hot whole milk (≈ 450 ml de lait entier très chaud)⁠
• salt (sel)⁠
• nutmeg (optional) (muscade)⁠
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🇺🇸⁠
Wash potatoes; cover with cold water (about 2 cm above).⁠
Salt (10 g/L) and boil uncovered until a knife goes through easily.⁠
Drain. Peel if using a fine mill; with a ricer, no need.⁠
Mill or rice; dry slightly over low heat.⁠
Add cold butter and beat in vigorously/ or truffle butter!⁠
Add boiling milk gradually.⁠
Adjust seasoning; serve immediately.⁠
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⁠
Poach it today. Roast it tomorrow. Voilà.⁠ ⁠ Poach it today. Roast it tomorrow. Voilà.⁠
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🥕 INGREDIENTS⁠
14 oz duck or veal demi-glace (or stock)⁠
4 carrots, roughly chopped⁠
3 onions, thickly sliced⁠
1 head garlic, peeled⁠
3 oz duck fat (or butter / truffle butter)⁠
1 turkey, 14–16 lb⁠
Salt & freshly ground pepper⁠
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🔥 PREPARATION⁠
Bring demi-glace, carrots, onions & garlic to a boil with water halfway up the pot.⁠
Loosen turkey skin; rub duck fat over & under; truss if desired.⁠
Season stock, add turkey, & simmer 40 min.⁠
Cool in broth up to 4 hrs → refrigerate overnight.⁠
Next day: roast at 475°F for 30 min, then turn oven off & let it rest 20 min in the oven.⁠
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✨ Result: silky meat, shattering skin — and a broth perfect for soups.
Thankful for the good stuff: belly laughs in the k Thankful for the good stuff: belly laughs in the kitchen, lifelong friends, and food made with love. 🧡⁠
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Stay tuned—our best last-minute Thanksgiving tips are coming this week!
Breakfast of Champions 🏆⁠ Check out out our s Breakfast of Champions 🏆⁠
Check out out our sausage recipe, and if you don't have a machine grind pork or buy it and make patties⁠
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After all that hard work making sausages, it’s time to enjoy the fruits of your labor!⁠
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 🇫🇷Our go-to breakfast for cheering on France Rugby: Allez les Bleus!⁠
🥔 Grate potatoes + chop green onions → fry ‘em up for crispy hash browns⁠
 🌭 Heat sausage⁠
 🍳 Fry an egg over easy⁠
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Hearty, simple, and the perfect match-day fuel! 🏉💥⁠
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Homemade aioli vibes, but without the fuss 😋 ⁠
All we did was throw some chopped garlic into our leftover mayo and paired it with fresh chopped veggies. It’s also amazing on toasted bread!⁠
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Don’t forget to check out our mayo-making video!⁠
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#voilavoila #kitchentips #homemademayo #easyrecipes #crudites #kitchenhacks #arianedaguin #nicolepeyrafitte #aioli
Homemade Sausage 🌭✨⁠ Comment dit-on “saus Homemade Sausage 🌭✨⁠
Comment dit-on “sausage party” en français?⁠
Today, we’re making sausage from scratch! While this one takes a little bit of work, we promise it’s much healthier (and tastier) than store-bought!⁠
⁠
How we did it:⁠
Cut the pork butt (or shoulder) into big chunks (1–2 inches). Don’t chop or mince — the grinder does that job, so the pieces just need to fit down the tube. Aim for about 70% lean to 30% fat.⁠
Combine with 2 cloves of garlic, 11–15g salt, and 3g pepper for every 1 kilo of meat.⁠
Let it cure in the fridge overnight.⁠
Blow up and slide the casing (we used hog casing) slide onto your oiled grinder’s attachment.⁠
Then turn on the mixer and let the seasoned meat go through the grinder and into the casing.⁠
Voilà Voilà! les bIOUtifOUL links!⁠
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#voilavoila #homemade #sausages #porksausages #kitchentips #easyrecipes #arianedaguin #nicolepeyrafitte #saucissemaison #saucisse ⁠
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