Skip to content

Nicole Peyrafitte

Home
Events
About
Projects
Blog
Gallery
Films
Publications
Merch
Contact

Home
Events
About
Projects
Blog
Gallery
Films
Publications
Merch
Contact

Cooking

Workshops & Recipes

Voila! Live Cooking Videos—while confined.

Domopoetic Food du Jour Gallery

voilavoilakitchen

@arianedaguin & @peirahitta. Cook & Laugh!

GRATIN DE COURGETTES⁠ Zucchini Gratin⁠ ⁠ A simple,

GRATIN DE COURGETTES⁠
Zucchini Gratin⁠
⁠
A simple, comforting French classic that lets summer zucchini shine with cream, cheese, and fresh herbs.⁠
Ingredients (Serves 4–6)⁠
4 medium zucchini, thinly sliced⁠
1 small onion, finely diced⁠
2 cloves garlic, minced⁠
2 tbsp butter⁠
1 tbsp olive oil⁠
1 cup (250 ml) heavy cream⁠
2 eggs⁠
1 cup (100 g) grated Gruyère or Comté⁠
¼ cup (25 g) grated Parmesan⁠
1 tbsp chopped fresh thyme⁠
2 tbsp chopped parsley⁠
Salt and freshly ground black pepper⁠
A pinch of freshly grated nutmeg (optional)⁠
Method⁠
Preheat the oven to 375°F (190°C).⁠
Heat the butter and olive oil in a skillet. Sauté the onion until translucent, then add the garlic.⁠
Add the zucchini and cook over medium-high heat for 6–8 minutes, just until some of the moisture has evaporated. Season with salt, pepper, and thyme.⁠
In a bowl, whisk together the cream, eggs, half of the Gruyère, the parsley, and the nutmeg.⁠
Transfer the zucchini mixture to a buttered baking dish and pour the batter over the top.⁠
Sprinkle with the remaining Gruyère and the Parmesan.⁠
Bake for 30–35 minutes, until golden brown and bubbling.⁠
Let rest for 10 minutes before serving.⁠
Delicious alongside roast chicken, grilled fish, or simply with a green salad.#gratindecourgette ⁠
#gratin #Zucchinigratin #zucchiniterrine #Zucchini

ROASTED PEACHES with LEMON VERBENA⁠ ⁠ Sweet peache

ROASTED PEACHES with LEMON VERBENA⁠
⁠
Sweet peaches roasted until caramelized, infused with the delicate citrus aroma of fresh verbena, and served warm with melting vanilla ice cream.⁠
Ingredients (Serves 4)⁠
4 ripe peaches, halved and pitted⁠
2 tbsp honey⁠
2 tbsp butter⁠
8 fresh lemon verbena leaves⁠
1 tsp vanilla extract⁠
optional :Vanilla ice cream⁠
Preparation⁠
Preheat the oven to 400°F (200°C).⁠
Arrange the peaches cut-side up in a baking dish.⁠
Dot with butter, drizzle with honey, and scatter the verbena leaves.⁠
Roast for 20–25 minutes, basting occasionally, until soft and lightly caramelized.⁠
Serve warm with vanilla ice cream and spoon the pan juices over the top.⁠
Chef’s Tip: Finish with toasted almonds or pistachios for a little crunch.⁠
#RoastedPeaches #peaches #LemonVerbena

CURED CHERRY TOMATOES⁠ ⁠ Ingredients⁠ For 1 kg of

CURED CHERRY TOMATOES⁠
⁠
Ingredients⁠
For 1 kg of cherry tomatoes⁠
2 liters of water⁠
70 g of sea salt⁠
Preparation⁠
Sterilize 4 canning jars in the oven at 250F (121C) or in the dishwasher.⁠
In a saucepan, combine 2 liters of water and 70g of sea salt.⁠
Bring to boil then reduce the heat and simmer gently. ⁠
Meanwhile, boil your rings, lids and preservation tools in another saucepan for 5 minutes. Also fill a large pot with water that can hold and cover your jars, and bring this water to a boil.⁠
When everything is ready and hot, remove one jar at a time from the oven, fill with clean, hulled cherry tomatoes and cover with hot brine. ⁠
Repeat with the other jars. Gently place the lids on the clean and dry jars and close without forcing them with the rings. ⁠
Place all the jars in the boiling water bath, and ensure that the water exceeds the top of the jars by at least 1-2 cm.⁠
Sterilize for 8 minutes for miniature cherry tomatoes, 10 minutes for medium and 12 minutes for large cherry tomatoes.⁠
After the recommended sterilization time, place the jars on a suitable surface and do not touch them for at least 12 hours. Make sure all lids have sealed well. If a lid has not sealed, place in the refrigerator and use within 7-10 days.⁠
#curedtomatos #homemadecanning #cherrytomatoes⁠

🍅 TOMATO WATER 🍅✨⁠ ⁠ A true taste of summer! Tomat

🍅 TOMATO WATER 🍅✨⁠
⁠
A true taste of summer! Tomato water works even better when you use fresh tomatoes that have been frozen when perfectly ripe. Freezing helps preserve their sweetness and intensifies their flavor & renders more liquid. ☀️⁠
⁠
📝 INGREDIENTS⁠
⁠
🍅 2 kg very ripe tomatoes (the riper, the better)⁠
⁠
🧂 1 tsp flaky sea salt⁠
⁠
✨ 1 tsp sugar (optional, if the tomatoes aren’t very sweet)⁠
⁠
🌿 2–3 basil leaves (optional)⁠
⁠
🍋 A few drops of sherry vinegar or lemon juice (optional, at serving)⁠
⁠
👩‍🍳 METHOD⁠
⁠
Roughly chop the tomatoes.⁠
⁠
Blend them briefly with the salt — don’t over-blend or you’ll incorporate too much air.⁠
⁠
Pour the purée into a sieve lined with cheesecloth or a coffee filter.⁠
⁠
Let it drain in the refrigerator for 6–12 hours.⁠
⁠
Don’t press it — gravity does the work and keeps the liquid crystal clear.⁠
⁠
Carefully collect the clear tomato water.⁠
⁠
Taste and adjust with a pinch of salt or a few drops of vinegar if needed.⁠
⁠
Serve ice-cold. ❄️⁠
⁠
✨ DELICIOUS WAYS TO USE IT⁠
⁠
🥂 As a chilled shot with basil oil.⁠
⁠
🧀 Around burrata with heirloom tomatoes.⁠
⁠
🦪 With oysters instead of mignonette.⁠
⁠
🍅 As the base for a Bloody Mary “without the body.”⁠
⁠
🦀 With crab, shrimp, or lobster.⁠
⁠
🧊 Frozen into elegant ice cubes for summer cocktails.⁠
⁠
#TomatoWater #TomatoSeason #SummerCooking #HeirloomTomatoes #MediterraneanFood #SummerRecipes

☀️ AUTHENTIC SALADE NIÇOISE 🥗🌿⁠ A true Salade Niço

☀️ AUTHENTIC SALADE NIÇOISE 🥗🌿⁠
A true Salade Niçoise is all about the freshness of its ingredients. Purists from Nice will remind you that the original version does not include cooked potatoes or lettuce. It is built around sun-ripened vegetables, eggs, tuna, anchovies, and a bright olive oil vinaigrette. 🇫🇷⁠
Of course, every family has its own version — this salad is flexible and can be adapted to your taste, the season, and what you have on hand. ✨⁠
📝 INGREDIENTS (Serves 4)⁠
🍅 4 ripe tomatoes, cut into wedges⁠
🫑 1 green bell pepper, thinly sliced⁠
🥒 1 small cucumber, sliced⁠
🌱 4 scallions or 1 small onion, finely sliced⁠
🫒 12–16 Niçoise olives⁠
🐟 8 anchovy fillets⁠
🐟 200 g (7 oz) high-quality tuna packed in olive oil⁠
🥚 4 hard-boiled eggs, quartered⁠
🫘 Cooked green beans, if desired⁠
🌿 Fresh basil leaves⁠
✨ VINAIGRETTE⁠
🫒 4 tbsp extra-virgin olive oil⁠
🍷 1 tbsp red wine vinegar⁠
🥄 1 tsp Dijon mustard (optional—many Niçois omit it)⁠
🧂 Salt (go lightly because of the anchovies)⁠
🖤 Freshly ground black pepper⁠
👩‍🍳 METHOD⁠
Arrange the tomatoes on a large platter and season lightly with salt.⁠
Add the cucumber, green pepper, scallions or onion, olives, and green beans if using.⁠
Break the tuna into large flakes and arrange over the vegetables.⁠
Add the anchovies and the egg quarters.⁠
Whisk together the olive oil, vinegar, pepper, and mustard if using.⁠
Drizzle the vinaigrette over the salad just before serving.⁠
Finish with fresh basil leaves 🌿⁠
Serve with crusty bread 🥖 or, even better, with Sardine Tartines 🐟✨ and a chilled rosé from Provence. 🇫🇷⁠
⁠
#SaladeNiçoise #AuthenticSaladeNiçoise #CuisineNiçoise #MediterraneanFood #ProvenceCuisine#SummerSalad #TunaLovers #Anchovies

🐟 SARDINE TARTINE 🐟⁠ ⁠ Serves 2⁠ ⁠ 📝 INGREDIENTS⁠

🐟 SARDINE TARTINE 🐟⁠
⁠
Serves 2⁠
⁠
📝 INGREDIENTS⁠
1 can good-quality sardines⁠
¼ small onion, very finely chopped⁠
¼ cup fresh parsley, chopped⁠
2 Tbsp extra-virgin olive oil⁠
Juice of ½ lemon 🍋⁠
Lots of freshly ground black pepper⁠
1 Tbsp pastured butter, lightly softened⁠
2 large slices good country bread⁠
1 garlic clove 🧄⁠
⁠
👩‍🍳 METHOD⁠
Drain the sardines, place them in a bowl & break them up gently with a fork. Add the lightly softened butter, onion, parsley, olive oil, lemon juice & plenty of black pepper. Mix lightly, keeping some texture.⁠
⁠
Toast the country bread in a pan with olive oil until crisp and golden but still tender inside. While warm, rub the toasted bread with the cut side of a garlic clove.⁠
⁠
Spoon the sardine mixture over the tartines & finish with more black pepper. Taste before adding salt—the sardines & butter may already provide enough.⁠
⁠
Serve immediately. ✨⁠
#SardineTartine #Sardines #QuickAppetizer #HorsDoeuvres #MediterraneanFood

Cold Tarragon Roast Chicken with New Potato Salad:

Cold Tarragon Roast Chicken with New Potato Salad:⁠
⁠
A timeless French summer classic. Tender roast chicken, infused with fresh tarragon and served cold alongside a mustardy new potato salad. Perfect for picnics, garden lunches, or an easy make-ahead dinner.⁠
Ingredients (Serves 4–6)⁠
For the Chicken⁠
1 whole free-range chicken (4–4½ lb / 1.8–2 kg)⁠
3 tbsp olive oil⁠
2 tbsp melted butter⁠
1 large bunch fresh tarragon⁠
3 garlic cloves, crushed⁠
1 lemon, halved⁠
Salt and freshly ground black pepper⁠
For the New Potato Salad⁠
2 lb (1 kg) new potatoes⁠
2 shallots, finely minced⁠
2 tbsp capers⁠
3 tbsp chopped chives⁠
2 tbsp chopped flat-leaf parsley⁠
Mustard Vinaigrette⁠
4 tbsp extra virgin olive oil⁠
2 tbsp white wine vinegar⁠
1 tbsp Dijon mustard⁠
1 tsp honey⁠
Salt and freshly ground black pepper⁠
⁠
Preparation⁠
Preheat the oven to 375°F (190°C).⁠
Stuff the cavity of the chicken with half of the tarragon and the lemon halves. Rub the outside with the olive oil and melted butter, season generously with salt and pepper, and scatter the garlic around the bird.⁠
Roast for 1 hour 20–30 minutes, basting occasionally, until the skin is crisp and golden and the juices run clear.⁠
Let the chicken cool completely, then refrigerate overnight. This allows the flavors to deepen and makes carving easier.⁠
Cook the new potatoes in salted water until just tender. Drain and let them cool slightly.⁠
Whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper. Toss the warm potatoes with the vinaigrette, shallots, capers, chives, parsley, and the remaining chopped tarragon.⁠
Carve the chilled chicken and arrange it on a platter with the potato salad. If you saved the roasting juices, skim off the fat and drizzle a little over the chicken before serving.⁠
#ChickenTarragon #ColdChicken #Chickenforbuffet #PotatoeSalad ⁠

Roasted Lobster with Peaches⁠ Ingredients (Serves

Roasted Lobster with Peaches⁠
Ingredients (Serves 4)⁠
For the lobster⁠
2 live lobsters (1½ lb / 700 g each), or 4 lobster tails⁠
3 tbsp unsalted butter, melted⁠
2 tbsp olive oil⁠
1 garlic clove, finely grated⁠
1 tsp lemon zest⁠
Salt and freshly ground black pepper⁠
3 ripe peaches, cut into wedges⁠
¼ cup toasted hazelnuts or almonds, roughly chopped⁠
2 tbsp fresh basil leaves⁠
A few edible flowers (optional)⁠
Lemon-Honey marinade⁠
3 tbsp extra virgin olive oil⁠
1 tbsp fresh lemon juice⁠
1 tsp honey⁠
1 tbsp finely chopped chives⁠
Salt and pepper⁠
⁠
Preparation⁠
Bring a large pot of salted water to a boil. Cook the lobsters for 5–6 minutes if your lobster are alive. Cool just enough to handle, then split them in half lengthwise and remove the digestive tract.⁠
In a dish mix the melted butter, olive oil, garlic, lemon zest, salt, and pepper. Brush generously over the lobster meat. Add the peach wedges in the dish,⁠
Heat the oven to 450°F (230°C). Roast the peaches & the lobsters, shell-side down, for 8–10 minutes until the meat is opaque and lightly golden.⁠
lobster⁠
⁠
#lobsterandpeaches⁠
#Lobster⁠
#Seafood

Follow on Instagram