Breakfast on the go : Breakfast in the TGV, from Paris to Charleville

Dur dur pour un samedi matin… Réveil à 5h30 du matin, une douche, des habits chauds, la valise, et direction la Gare de l’Est.
Quel petit déjeuner pourrait apaiser un tel début de matinée, voire plutôt une telle fin de nuit…
Après un passage éclair au petit Casino pour une boisson fruitée et une escale chez Paul, je m’installe dans mon TGV qui ne part que 20 minutes plus tard, direction Charleville-Mézières pour le Festival Mondial des Théâtres de Marionnettes!
Seules les personnes comme moi (stressées des transports en commun et destinées à arriver à la gare minimum 1 heure avant le départ de leur train) sont déjà à bord… Une ambiance de “trop tôt” pour “sociabiliser”, le silence règne dans le wagon…
20 minutes au calme : il est temps de petit-déjeuner!
Une viennoise au pépites de chocolat de chez Paul : brioche moelleuse, chocolat croustillant, un incontournable de mes petits-déj du week-end!
Cette viennoise s’accompagne forcément d’un café au lait bien chaud pour s’éveiller tranquillement.
Et pour finir, un smoothie Innocent : kiwis, pommes et ananas. Le choix a été guidé par la curiosité… Le goût est spécial, légèrement acide, un peu trop loin de la douceur que je recherchais. Mais j’ai ainsi une partie de mes 3 fruits et légumes pour la journée!
Le tout chapeauté par une lecture hautement intellectuelle mais tellement détente!
Un petit déj à plus de 350 km/h !
(TGV entre Paris et Charleville, départ 7h57, arrivée 9h34)

It is hard for a saturday morning… Waking up at 5.30 am, shower, warm clothes, suitcase, then off to reach Gare de l’Est.
What sort of breakfast could make me feel good for such a morning/end of night?
After a quick stop at Petit Casino (mini-market) for an fruity juice, and after a stop at Paul (bakery) I get confortable in my TGV (fast train) which will leave in 20 minutes to Charleville-Mézières for the World Puppet Festival!
Only people like me (stressed by public transports and always arriving at the station 1h before the departure time) are already on board… A “too early” atmosphere to “socialize” ; silence in the car…
It is time for breakfast!
A viennoise (bread tasting like a brioche) with chocolat chunks from Paul: soft brioche, crunchy chocolat = a usual week-end breakfast for me!
This viennoise has to come with a hot milky coffee to nicely wake me up.
To end, an Innocent smoothie: kiwi, apple and pineapple. This choice was guided by curiosity… The taste is special, slighty acid, a bit too much compared to what I expected. But now I have a part of my 3 fruits per day!
The whole breakfast is completed by a “highly intellectual” magazine, but yet so relaxing!
A breakfast at more than 350 km/h !
(TGV between Paris and Charleville, 7h57 -> 9h34)

© Aurélia

Breakfast experience by Aurélia

Web-documentary breakfast in Paris, France

En avant première, les photos du petit déjeuner qui feront partie de notre webdocumantaire, diffusion très bientôt

A sneak preview of the breakfast pictures that will be part of our web-documentary, to be on soon

Libé coffee croissant orange juice jam butter baguette

Libé coffee / Café-Libé

 © Cyril Bitton

Coffe and radio

Coffe and radio / Café et radio

© Cyril Bitton

Tv remote

Tv remote / La télécommande

© Cyril Bitton

TV viewing

TV viewing / En regardant la télé

© Cyril Bitton


Newspaper / Journal

© Cyril Bitton

Breakfast and the world

Breakfast and the world / Le petit déjeuner et le monde

© Cyril Bitton

The breakfast project brunch – soft boiled eggs and baguette

Adriano knows a lot about Italian cuisine and more precisely about how to make simple things taste delicious.

To make his soft boiled eggs on baguette you need :

– Fresh medium eggs (at room temperature, to prevent them breaking while cooking)

– Fresh baguette

– Some salted butter

– Some fresh chives

– Sea salt and white pepper

First, boil the eggs for 6 minutes (7 if they are big) and stop the cooking by pouring cold water.

Cut bread slices and butter them.

Place 1/2 egg on each slice and cut each 1/2 egg in small squares so that the yolk runs on the buttered bread (yummmm).

Add somme sea salt, white pepper and chives.

The eater approves; that is delicious.

The Breakfast project brunch – Miso soup recipe

Marie shares with us her miso soup recipe!

Miso soup is a usual component of a traditional Japanese breakfast.

Her recipe varies a bit from a more original version. And it tastes delicious!

You need:

– Some olive oil

– Some rice miso* (about the quantity of a knorr cube)

– Some dry tarragon

– Some dry bonito (smoked and dried fish)*

– 1 finely sliced carrot

– 1 finely sliced leak

– Some lime juice

– Some dry wakame (a type of sea weed)*

* these ingredients can be found in Japanese and Asian markets

To prepare it :

. Boil the vegetables in 1L water

. Not long after, add the sea weed, tarragon and some miso paste

. Stop cooking before the vegetables get too soft

. Add some lime juice and olive oil.

Et voilà.

Breakfast in our appartment (Paris, France)

This breakfast experience happens to be at home.

First time on the blog !

At home, on Sundays, breakfasts are special. Mainly because we have more time to cook them (well, still up to 20 minutes “quand même”!). They are not a brunch, no! But a bit more than weekday breakfasts.

Week after week, we get bored of your traditional Sunday breakfast. Although our French-Scottish alliance has made us preparing dishes belonging to both country cultures : toasts but eggs, butter but potato scones, fruit but porridge…

My duty this week is to prepare 1/ something different 2/ something including cream

Why cream ?

Well, because I was, for the first time, invited to a blogger session in a Parisian cooking school. We cooked a starter and a main course with cream. But no breakfast !

And because this tasty product has been loosing its value in the eyes of eaters for the last few years, with an increase of the trend promoting non animal fats. That is a shame because cream is good and also brings interesting nutrients to your body.

Did you know that the invention of cream is almost as old as the invention of farming ? That to obtain it, you leave fresh whole milk alone, and that after a while, the cream forms on top ? That for a long long time, cream was only used to make butter ? That to make sour cream, you add a bacteria to it, just like yoghurt and cheese ? That we find this ingredient in the first French cooking books (and that is before the Franch revolution in 1789) ?

If you know all this, you already belong to the cream club.

So here we are, triple challenge: cooking a “personal” and French-Scottish breakfast with cream.

Here are the ingredients I chose (and that were available in the kitchen) to make eggs with creamy spinash (for 2): 2 eggs, 10 cL liquid cream, about 100g of frozen spinash, some butter, some baguette (or other bread), nutmeg, salt and pepper. 2 ramequins an a dish to make a “bain Marie” (to steam the eggs in the oven).

You can first butter the 2 ramequins and pour an egg in each.

Add some shredded nutmeg an some salt on the egg white (if you pour it on the yolk, it will make not so nice white spots on it).

Unfroze the spinash by putting it in the microwave for 2 min.

Turn the oven on, 200°C and add the wide dish + 1cm of water in the dish.

Blend the spinash with the cream, add salt and pepper to taste.

There is no added coulouring, this is the magic of spinash !

When the oven is at temperature, add the 2 ramequins and cook for 8-10 min (until the egg white is cooked and the egg yolk still runny).

Toast and cut a slice of bread to make what we call in French “mouillettes” (see the last picture).

If you want, you can warm up a bit the creamy spinash before serving.

Add some creamy spinash in each ramequin.

Here we go !