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Gramme: the 3 best-sellers of Marine Gora's cult canteen

Le Gramme

Attention buzz food! Marine Gora , the founder of Gramme released her first book at Editions First . A true manual of Parisian cuisine, it reveals all the cult à la carte recipes of the most social canteen in the Marais. And not to spoil the greedy affair, the collective TheSocialFood took care of the photos.

The opportunity or never to share his three best-sellers easy to make at home. Classics “ with a twist ”. Leeks vinaigrette with peanut sauce , super melting mimolette-shiitake grilled cheese or a stunning chai latte. You will understand everything.

Gramme's chai latte

For 250 g of chai syrup

2 g ground black pepper

3 g of cardamom

8 g star anise

2 g ground cinnamon

2 g of cloves

15 g ground ginger

40 g of white sugar

15 g black tea

1 liter of water, filtered if possible

 

The recipe: in a large saucepan, pour 1 liter of water. Add all the ingredients except the tea . Bring to a boil then simmer for 30 minutes or until the syrup has reduced by three quarters. Once the syrup is properly reduced, turn off the heat and add the black tea . Let the tea steep for 5-6 minutes, then strain everything. Refrigerate overnight.

The next day, to prepare a 250 ml chai latte , pour 20 g of chai syrup in a saucepan and add 250 ml of milk. Allow to heat while stirring. As soon as the drink is hot enough, pour into a glass. You can sprinkle the drink with ground cinnamon.

Leeks vinaigrette with peanut sauce

For 2 people

8 pencil leeks

50 g of rice vermicelli

oil

peanuts for decoration

For the peanut sauce:

100 g peanut or peanut butter

1 tablespoon of salty soy sauce

1/2 tablespoon of sweet soy sauce

1 teaspoon of mirin

1 teaspoon of rice vinegar

1 tablespoon of water

1 teaspoon of old-fashioned mustard

 

The recipe: wash and cut the pencil leeks . Cook them in salted boiling water for 8 to 10 minutes. Drain them well.

For the peanut sauce , make homemade peanut butter by roasting the peanuts (10 minutes at 180 ° C). Then mix in a food processor until it becomes a smooth puree. If needed, you can also buy peanut puree in a grocery store / organic store or in an Asian grocery store. Then, in a bowl, place all the indicated ingredients and whisk until you get a coating consistency, but not too runny.

Finally, in an oil heated to 180 ° C, fry the vermicelli and remove well on absorbent paper.

For the dressing , coat the leeks in the vinaigrette with the peanut sauce, garnish with vermicelli and peanut chips.

Grilled Gramme cheese

For 2 people

For the shiitake pickles

1 kg of shiitake

150 g soy sauce

150 g of rice vinegar

255 g of water

75 g sugar

For the grilled cheese:

4 nice slices of sourdough bread

2 nice slices of mimolette or gouda

2 nice slices of cheddar

2 nice slices of Emmental

1 jar of chilly jam

The recipe: start with the shiitake pickles . To prepare the shiitakes , remove the earthy stems, then mince them, but not too thinly. In a saucepan, pour the liquids: soy sauce, rice vinegar, water and sugar. Bring to a boil, then cook the shiitakes for at least 10 minutes. It is very important that they are well cooked. Let stand and cool for at least 1 hour.

It's time for the grilled cheese . Prepare the slices next to each other on the work surface, ready to be closed. Spread the chilly jam on both sides , arrange the cheese slices, a good row of pickles, then close.

To grill it, several options:

- with a toaster, if you have one;

- in a pan, with a little fat, heads and tails;

- in the oven at 180 ° C, gently for about 15 minutes, in a dish, with a little fat and a weight on it.

It can be eaten on its own, like a sandwich, or garnished with a small salad of young shoots.

 

Manual of Parisian cuisine , Marine Gora and Romain Tellier, ed. First, available October 14 at € 26.50.

 

Also discover the recipe for eggs from Christian Dior and udons carbonara from TheSocialFood

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