In Romain Rainaut's kitchen

Can you tell us a few words about yourself?

I'm 35 years old, I live between Paris and Brittany, and I co-founded CYD (CONQUERYOURDAY) because I've always been passionate about sports and well-being, especially when practiced as a community.

I'm a fan of the product, an Epicurean, I love it when it spills over onto the table, but with taste and style. Cooking is shared around moments in life; I like dining at the homes of those who enjoy hosting. I love cooking or buying beautiful products without limits (without limits). I love equipment, using it, and maintaining it, hence my excitement for Atma and your future products. As an aside, I prepared for the CAP Cuisine in 2021 without ever taking the exam. Big regret.

     

When do you cook?

Every weekend, full blast, a clean, beautiful, generous table, utensils outside—it's part of the atmosphere, and a new recipe to try. In the evenings during the week, I stick to my basics, I experiment, I make combinations of what's in the fridge, and often François Régis Gaudry's famous lemon pasta.

What's your favorite recipe?

More than a recipe, it's a product: MEAT. I like to bake it, roast it, simmer it, or cook it low and slow. While I'm not a die-hard meat lover, I like to enhance it 2 to 3 times a week. It's a true synonym for conviviality. You take a nice stainless steel skillet, some butter, a rub (a dry marinade to flavor the meat), the Maillard reaction, and off you go. It's also possible on a Kamado, my new Japanese ceramic BBQ...

"Google "Maillard reaction" and heat your pans thoroughly."

What is your favorite utensil and why?

The most important thing is to have the right basics. I can't do without a good knife because we often start there, and it's always better to start off on the right foot. Afterwards, a lot of utensils are useful to me, but some have only been used once. Let me be cheeky and tell you about my least used utensils:

• The garlic press, for example. Because a clove can be cut with a good knife, and the garlic press is a pain to clean.

What's your magic ingredient or what do you always have in your fridge?

Bordier butter with Espelette pepper (churned butter)
Churned butter is the only authorized physical process for obtaining butter from milk cream. It's a butter obtained by traditional kneading, especially after respecting a maturation phase for the cream. At Bordier, we excel!

Can you give us some of your favorite producers or suppliers?

Maison Favin is my favorite Breton butcher, and he also gives cooking classes in the back of the butcher's shop. In Paris, I also really like the friends at the Billot Club Paris 18 (Hello JN and bravo!) and order from gustor.be to discover new meats!

Vegetables and fruits were Bottes en ville with Aymeric when they still delivered to individuals: ultra-fresh, ultra-local, and gems. Now it's more complicated because they're so in demand by restaurateurs...!

I catch fish when I'm in Brittany, as long as I can, and I vacuum-pack it.

Share with us a song that makes you want to get behind the stove?

I love listening and re-listening to La Table des Bons Vivant with Laurent Mariotte and Yves Camdeborde, my idol. He talks, I salivate. Listen to them without moderation on Europe 1 or as a podcast on all your platforms.

Who are your favorite food Instagram accounts or friends who inspire you in the kitchen?

@the_cookeurs: my own kitchen inspiration!
@thesocialfood: for the beauty of the places and the photos, and the constant discoveries.

Otherwise, I like to dine at Vincent Bucaille's, a friend of mine, a serial entrepreneur. Best amateur chef on our networks if you are lucky enough to be invited to his table :) He rocks.

References:

François Régis Gaudry - For pasta al limone

Jean-Yves Bordier - For Espelette pepper butter and cheeses

Maison Favin - Butcher in Saint Lunaire

Le Billot Club - Butcher Paris 18

Bottes en ville - For vegetables and fruit

Les Bons Vivants - Podcast by Laurent Mariotte

Books:

• Simple - Ottolenghi
• Terrines, rillettes, sausages & Pâtés croûtes - Gilles and Nicolas Vérot

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