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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

@arianedaguin & @peirahitta. Cook & Laugh!

Join the fun! Learn how to cook with Voilà! Voilà! Join the fun!
Learn how to cook with Voilà! Voilà!
Fun French Cuisine with @arianedaguin & @peirahitta 
2 gals from the South of France
Bon Appétit!
#voilavoila #frenchcooking #voilavoilakitchen #funcooking
Follow Voilà Voilà! It is fun & inspiring! #french Follow Voilà Voilà! It is fun & inspiring!
#frenchfood #homecooking #cookinginstruction #ArianeDaguin #NicolePeyrafitte
BAVETTE À LA SOUBISE 🥩🧅⁠ ⁠ Flank steak with silky BAVETTE À LA SOUBISE 🥩🧅⁠
⁠
Flank steak with silky onion sauce — serves 2–3.⁠
A soubise is a classic onion sauce made with béchamel.⁠
Ingredients⁠
1 bavette / flank steak, about 1–1.5 lb / 500–700 g⁠
Salt & black pepper⁠
Neutral oil or beef fat⁠
⁠
SOUBISE⁠
4 large onions, thinly sliced⁠
60 g / 4 Tbsp butter 🧈⁠
1 Tbsp neutral oil, avocado or canola⁠
Salt⁠
100 ml / about ½ cup heavy cream⁠
1–2 Tbsp béchamel⁠
bechamel recipe: ⁠
https://youtube.com/shorts/WpS8IN2Vi3k?si=FHrhgNdHAqA7q1v9⁠
⁠
Method⁠
Melt the butter gently with the oil in a wide pan — do not let it color.⁠
Add the onions with a pinch of salt.⁠
Cook very slowly, covered at first, then uncovered, until silky & almost collapsed — 20–30 min, no color.⁠
Stir in 1–2 spoons of béchamel for body.⁠
Blend, or leave as is.⁠
Add the cream & simmer gently 5–10 minutes.⁠
Adjust salt.⁠
Take the steak out 30 minutes before cooking.⁠
Season generously with salt & pepper.⁠
Heat a pan very hot with a little fat.⁠
Sear 2–4 minutes per side, depending on thickness — keep it rare to medium-rare.⁠
Rest 5–10 minutes.⁠
Slice against the grain.⁠
Spoon the soubise on the plate, or under the meat.⁠
Lay the sliced bavette on top.⁠
Optional: add a little jus.⁠
⁠
Voilà Voilà! ✨⁠
#voilavoila #bavette #soubise #frenchcooking #steak #onionsauce
Best kitchen practice. What do you think? #BestKit Best kitchen practice.
What do you think?
#BestKitchenPractice #Cookingwithfamily #VoilaVoilaKitchen #ArianeDaguin #Nicolepeyrafitte
SAUCE NANTUA 🦞⁠ ⁠ A béchamel enriched with lobster SAUCE NANTUA 🦞⁠
⁠
A béchamel enriched with lobster butter, cream & flambéed lobster.⁠
⁠
LOBSTER BUTTER 🦞🧈⁠
Recipe video here:⁠
https://www.instagram.com/reel/DVTyeYgoAZv/?igsh=NWc3eHBmZWdpc2di

⁠
BÉCHAMEL 🤍⁠
Recipe video here:⁠
https://www.instagram.com/reel/DVTyeYgoAZv/?igsh=NWc3eHBmZWdpc2di

⁠
Ingredients⁠
1 cup béchamel 🥛⁠
Option 1: 1 cup heavy cream⁠
Option 2: ½ cup heavy cream⁠
6 oz / ~170 g lobster meat 🦞⁠
Lobster butter 🧈⁠
Shallots⁠
Armagnac⁠
Salt 🧂⁠
White pepper⁠
⁠
Sauté the shallots in lobster butter 🧈⁠
Add the lobster tails 🦞⁠
(or shrimp or crayfish)⁠
⁠
Cook gently over medium-low heat.⁠
Baste often with the butter.⁠
3–4 minutes per side for lobster tails.⁠
Do not overcook — remove as soon as the flesh turns opaque.⁠
⁠
Flambé with Armagnac 🔥⁠
Remove the lobster from the pan.⁠
⁠
Warm the béchamel gently in the pan.⁠
Add the cream.⁠
Bring to a light simmer.⁠
Whisk in the lobster butter progressively until smooth.⁠
Return the lobster to the sauce.⁠
Season with salt & white pepper.⁠
⁠
Serve immediately 🦞⁠
⁠
Voilà Voilà!⁠
⁠
#voilavoila #saucenantua #lobster #bechamel #lobsterbutter #frenchcooking #classicsauce #motherSauce #ariannedaguin #nicolepeyrafitte #happymothersday❤️
INTERVIEW:⁠ What is the perfect meal?⁠ This is our INTERVIEW:⁠
What is the perfect meal?⁠
This is ours what is yours?⁠
#perfectmeal ⁠
⁠
CHAT TIME: ⁠
So, what's your idea of a dream meal?
LOBSTER BUTTER 🦞🧈⁠ ⁠ Ingredients⁠ Shells from 6 lo LOBSTER BUTTER 🦞🧈⁠
⁠
Ingredients⁠
Shells from 6 lobster tails⁠
150 g / 5 oz unsalted butter⁠
⁠
Method⁠
Place the raw lobster shells in a food processor. Pulse until very finely crushed (dry, not a paste).⁠
⁠
Transfer to a pan.⁠
Add the butter in small pieces — not too fast.⁠
⁠
Heat gently until the butter melts and takes on a rich color from the shells, fully infused.⁠
⁠
Line a sieve with cheesecloth (or a fine cloth).⁠
Strain slowly through the cloth.⁠
Press and crush the shells, then twist to extract everything.⁠
⁠
Refrigerate.⁠
Let the butter firm up completely.⁠
Can be made up to 1 day ahead.⁠
⁠
Note⁠
Same method works with shrimp or crayfish shells.⁠
⁠
Use⁠
For Sauce Nantua, seafood sauces, or to finish fish.⁠
#voilavoila #nantua #lobsterbutter #frenchtechnique #sauce⁠
You loved our Béchamel — so here’s what’s coming n You loved our Béchamel — so here’s what’s coming next 👀

Same Béchamel. Four variations.

Mornay → artichoke hearts 🧀
Aurore → croquettes 🍅
Soubise → flank steak 🥩
Nantua → lobster 🦞

Stay with us 🔥 Follow us!

Voilà Voilà!

#voilavoila #bechamel #frenchcooking #sauces 
#Mornay #Aurore #Soubise #Nantua #ArianeDaguin #NicolePeyrafitte
#Frenchsauces
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