Rachel Koo rose to fame with her Little Paris Kitchen TV series and cookbook. We all watched in amazement as she prepared wonderful variations of classic French dishes on two rings and a tiny oven, in a typically minute French apartment kitchen. Even more surprising is the fact that Rachel Koo hosts a pop up restaurant from her flat. With room for two only, it’s harder to get a table than at a Michelin starred restaurant.
Two weeks ago the eldest Glam Teen (now the Glam 20 Something) was offered a job in Paris and four days ago he left to start a new life in a new city. Meanwhile he had to find a home. I love Paris and it was exciting to be looking for an apartment, despite only having one day to find the perfect place. We wandered past the Eiffel Tower, taking in the view as it gradually grew from behind the classical Paris architecture, until lodged squarely on the Champs De Mars, it rose majestically to it’s peak.
We rushed past a patisserie specialising in Macarons in a carnival of colours, some smooth and silky, some textured with tangy citrus rubble, all tantalisingly delicious looking.
We admired the outsides of Deco, Art Nouveau and Neo Classical apartment blocks, but still couldn’t find quite the right space inside. Tiny had ceased to be the issue, practical and clean became increasingly important by the time we’d hit The Marais. In this welcoming, tolerant arrondisement that has been home to Kings and the working classes. A commercial hub for the Ashkenazi Jews until the second world war and now a vibrant, lively area of Paris, humming with bars and where restaurants and cafes vie for the custom of young professionals and the pink euro. We found the perfect place.
Behind a green door and five walk up floors is the Glam 20 Something’s new home. Big windows bring light and air to the studio. A stones throw from the Pompidou Centre and With space for friends to stay, it’s perfect. The bathroom is minute and the kitchen even tinier than Rachel Koo’s. No room for an oven here, two rings and a grill take most of the counter top. But with bars a plenty and several delicatessen style shops scattered along the same street, gourmet cooking won’t be required.
However, even with limited space, a sandwich worthy of a gastronome can be whipped up in no time.
Duck And Pistou (pesto) Griddled Sandwich
Makes two sandwiches
- 4 slices of sourdough bread
- 1 tablespoon olive oil
- 200g jar duck rillette (available from the supermarket Deli shelves, you can use pork rillette)
- 10 baby tomatoes halved
- 2 tablespoons of Pistou
- Drizzle the one side of the bread with the olive oil and place, oil side down, on a hot griddle pan or hot dry frying pan to toast
- Meanwhile empty the contents of the rillette jar into a shallow pan on a moderate heat and allow to warm through
- Once the bread has browned on the under side, drizzle the top side with the remainder of the olive oil and turn the bread over
- Once the duck is hot move it to one side of the pan and add the cut tomatoes to the duck fat in the pan and leave to cook, turning once to cook both sides about 3 minutes each side
- Remove the toast from the pan and spread with pistou
- Generously top with the rillette and then the tomatoes
- Place the second slice to make a sandwich and cut in half to serve
- Repeat for the next sandwich, eat whilst warm
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