Inside Clara Perrachon's kitchen, Atma kitchenware blog

Can you tell us a few words about yourself?

My name is Clara, I'm 35, I work in a startup that allows students to find small one-off jobs: Student Pop. I live in Paris with my husband and my 2 children aged 5 and 3. As much to tell you that on a daily basis I am rather a follower of "express cuisine"!

How did your taste for cooking come about?

I think it was my big sister who introduced me, she loves gourmet products and she cooks freestyle, I've never seen her measure out the ingredients. I continued my initiation during my Erasmus in Venice. I spent my time walking around the markets and testing Italian streetfood: pizza, tramezzini, cicchetti, scartoso de fritto, and Spritz & Ombra of course (they even deserve 1st place)!

What occasions do you cook?

I cook daily for my little family. I prefer to prepare something simple with 3 things in the fridge than to have a Deliveroo delivered to me. But I really enjoy cooking when I have dinners at home or on vacation with friends, and all my family. In general, I don't really follow a recipe, I prefer to keep some freedom and not be constrained by ultra-precise ingredients. For me cooking allows you to disconnect and the result brings a feeling of satisfaction: there is a kiff in the key and we are always happy to have done it.

Ah, and I have a manic side that pushes me to tidy up my kitchen at the same time as I cook so that when it's time to eat, there's nothing but pleasure!

table de salle à manger desing et vase de fleurs séchées avec couteau et planche à découper et des herbes

What is your signature recipe?

My guy would say lasagna because that was really what I was doing all the way, but today I find it takes too long for a not-so-amazing result.

At the moment I love making twisted spring rolls, nothing to do with the classic soy / prawns. I often add zucchini, cream cheese, omelet, coriander and chicken.

What is your favorite utensil? And why ?

If I had to choose a quality utensil, it would undoubtedly be a good kitchen knife and it's not to advertise Atma! The right knife makes this moment 100x more enjoyable.

I was also offered a bread knife, it's great,
it allows you to get out of the banality of the baguette and to test more original breads.

What is your magic ingredient or what you always have in your fridge?

There is ALWAYS fresh cream, everything is more comforting with fresh cream, isn't it? Linguine + 1 sautéed zucchini + 1 shallot + 1 generous spoonful of cream = everyone is happy!

Who are your favorite producers, suppliers, or shops in the neighborhood?

I am lucky to have a market in my street on Saturday mornings where I get my supplies, otherwise Atelier P1 for bread always (super organic sourdough breads with long fermentation) and Boulom which makes an extremely naughty.

Can you give us a song that makes you want to put yourself behind the stove?

Splendido Splendente by Donatella Rettore , good old-fashioned italo disco, I'm listening to it on repeat for everything at the moment!

What are your favorite insta food accounts at the moment?

The essential @Ottolenghi (obviously passion), @lescommis to find kitchen inspirations from
daily and why not have your weekly basket of raw, fresh and seasonal products delivered! @threesevenparis for its #healthywithadirtytwist recipes and for its ceramic tableware that
magnifies any brave salad.

And finally @megancook who allowed me to test lots of nice recipes during the Covid, always beautiful visuals and super gourmet dishes :)

Who or what restaurant do you particularly like to go to for dinner?

Chez Pradel , downstairs from my house, is THE neighborhood bistro with a good atmosphere and good products (must-have fries), Coco and his team take great care. I really like Etsi, a Greek tapas restaurant that also makes delicious cocktails. For me, a good restaurant is first and foremost about relaxation and conviviality, I'm not a fan of gastronomy or white tablecloths with a too stuffy atmosphere.

And finally, what recipe do you dream of succeeding or knowing how to do one day?!

So rather than a real recipe, taking the next step for me would be to succeed in cooking for large tables. Bringing out a whole meal with beautiful meat, perfectly cooked, and the right temperature for 15 people, is still a real challenge!

I continued my initiation during my Erasmus in Venice. I spent my time walking around the markets and testing Italian streetfood: pizza, tramezzini, cicchetti, scartoso de fritto...