CHEF PORTRAIT: We met Laure Weiss

We had the chance to meet the Café Singuliers team and equip this warm, welcoming space with our stainless steel utensils, where the aromas of fresh coffee, cookies in the morning, and a delicious parmesan sauce at lunchtime mingle. It was a chance to have chef Laure Weiss test out the Good Frying Pan and chat with her. We'll tell you all about it...

Laure, how did you come to cook?

"I started cooking at 28. I did my apprenticeship in a truly formative restaurant, Fulgurances, where I learned from many resident chefs. I first started cooking at home and then by working as a production designer for friends' short films. My desire to cook really came from being able to pick my fruits and vegetables from a market gardener friend in Indre-et-Loire. At Fulgurances, I was able to benefit from a very in-depth apprenticeship thanks to a very close-knit team and a fast pace. Rebecca, Sophie, and Hugo then entrusted me with the reins of the wine cellar after my apprenticeship, which allowed me to express myself right away. A few years later, I ended up not far away, at Café Singuliers, where I'm the head chef at lunchtime!"

The current signature recipe: "gnocchi with watercress and parmesan sauce," explain...

For the gnocchi:

• 1 kg of tender potato pulp, such as binjte or agria
• 300 g of flour
• 15 g of fine salt
• 1 whole egg

Bake the whole potatoes in the oven for 1 hour at 200 degrees. First, hollow them out by cutting them in half, then using a small spoon. Then, refine them with a potato masher.

Then add the flour, salt, and egg and work the dough until smooth. Then form small sausages and cut into small cubes.

Dish your gnocchi in flour and immerse them in boiling water. When the gnocchi rise to the surface, they're ready! Then immerse them directly in iced water to stop the cooking.

For the watercress sauce:

• 2 bunches of watercress
• 1L single cream
• 300g Parmesan cheese

Mix two cleaned bunches of watercress with 1 liter of single cream and 300g of Parmesan cheese, previously heated in a saucepan. Add a clove of garlic, salt, and pepper.

To enhance the flavor, add a good Atma pan!

Preheat the pan for 2 minutes over medium heat (maximum 2/3 of your stovetop's power). When the water drop test is successful, reduce the heat to very low and add butter, swirling it over the entire surface of the pan.

Then add your gnocchi and let them sear for a few minutes. When they are golden brown, add a ladleful of watercress and parmesan sauce and stir everything together.

To finish, you can add a few drops of spicy tomato sauce to enhance the flavor.

I love this recipe; I adapt the sauce according to the seasons! Gnocchi aren't always on the menu, but they come back very often.

SEE THE RECIPE VIDEO

Now that you cook every day with the good Atma pan, what do you think of it?

"They're really great. They're absolutely fantastic for cooking eggs, as well as everything else. Their weight is really nice because they're extremely stable, and the handle is thin, so you don't break your wrist holding them."

Two last questions... Your guilty pleasure in the kitchen. And if you could only cook to one song, which one would you choose?

"My guilty pleasure in the kitchen comes from my childhood... I love making cakes and eating the raw batter! For music, it would be "Happier Than Ever" by Billie Eilish! There you have it, you know everything."

Discover our best sellers