News
01/12/23
Vanessa's Christmas
IT'S BEGINNING TO LOOK A LOT LIKE CHRISTMAS AT VANESSA'S
One of the highlights of Vanessa’s apartment in the heart of Paris is her inviting table, which serves as the centrepiece of all her gatherings.
In the same way Vanessa loves to bring unique colors, textures and stories into her collections, she loves to gather friends and family for dinner around her table.
For Vanessa, Christmas is about celebrating family and friendship, it’s no surprise that most of the guests invited to her pre-Christmas party are decades-old friends and family members. The Chef herself, set to cook their beautiful dinner, Rose Chalalai Singh, has been in Vanessa’s life for many years. Both beautifully embrace simplicity and elegance, joy and spontaneity into their art and work.
Vanessa is very hands-on and loves to help and be involved in every aspect of the process from going to the market and selecting the produce and ingredients together with Rose, to getting dressed for the occasion, partying, eating, cleaning, singing and dancing! Vanessa understands that the key to happiness and life is to treasure every moment of it.
Here, Rose gives us a little bit more insight on their special dinner, her friendship with Vanessa and her own approach to freedom.
In the same way Vanessa loves to bring unique colors, textures and stories into her collections, she loves to gather friends and family for dinner around her table.
For Vanessa, Christmas is about celebrating family and friendship, it’s no surprise that most of the guests invited to her pre-Christmas party are decades-old friends and family members. The Chef herself, set to cook their beautiful dinner, Rose Chalalai Singh, has been in Vanessa’s life for many years. Both beautifully embrace simplicity and elegance, joy and spontaneity into their art and work.
Vanessa is very hands-on and loves to help and be involved in every aspect of the process from going to the market and selecting the produce and ingredients together with Rose, to getting dressed for the occasion, partying, eating, cleaning, singing and dancing! Vanessa understands that the key to happiness and life is to treasure every moment of it.
Here, Rose gives us a little bit more insight on their special dinner, her friendship with Vanessa and her own approach to freedom.
ROSE, HOW DID THE DINNER WITH VANESSA COME ABOUT ?
A few weeks ago, Vanessa asked me to plan and prepare a nice family dinner for her family and close friends. Since it was right around the holiday season, I thought it would be nice to turn it into a “Christmas dinner”.
I’ve known Vanessa for more than ten years now, so it’s like cooking for my own family. We met 12 years ago when I was running a small Thai restaurant in le Marais in Paris, and we have become friends ever since. She is like an auntie to my 14 years old son. Vanessa and I travelled together to Burma, Thailand and even India!
I love her and her family.
I’ve known Vanessa for more than ten years now, so it’s like cooking for my own family. We met 12 years ago when I was running a small Thai restaurant in le Marais in Paris, and we have become friends ever since. She is like an auntie to my 14 years old son. Vanessa and I travelled together to Burma, Thailand and even India!
I love her and her family.
How did the dinner planning go?
Before the dinner, I took her to the D’Aligre market in the 12th arrondissement in Paris where I like to shop almost every day. I know all the vendors there! I like the rawness and realness of this place and people. The vegetables, the cheese, the seafood, the coffee, it all felt so fresh and alive. It is also very affordable and accessible to anyone. Most restaurants and professional Chefs go there for their groceries.
Vanessa and her brothers Martin and Clément love to cook and they always use the best ingredients available. So I was really excited to introduce them to this market and its great products. It was a rainy day but everyone was cheerful. We walked around together and had so much fun exploring and choosing everything together.
I like the winter and all the food we eat at this time of the year. So I loved gathering ingredients that would represent Christmas and winter. The seafood was super fresh so we got oysters, lobsters, a beautiful capon (Chapon in French), ceps and wild mushrooms, cheese, pumpkins and so many other things.
The food was full on, Vanessa’s family was all there: Lune, her daughter, Clément and Martin, her brothers, Fanette, her sister in law and close friends and colleagues. On the menu we had traditional Christmas dishes such as oysters and capon, and other dishes with my personal touch such as steamed fish with Thai spicy sauce, raw fish with sesame, wasabi sauce, and coconut flan in the pumpkins (see the recipe below).
Vanessa and her brothers Martin and Clément love to cook and they always use the best ingredients available. So I was really excited to introduce them to this market and its great products. It was a rainy day but everyone was cheerful. We walked around together and had so much fun exploring and choosing everything together.
I like the winter and all the food we eat at this time of the year. So I loved gathering ingredients that would represent Christmas and winter. The seafood was super fresh so we got oysters, lobsters, a beautiful capon (Chapon in French), ceps and wild mushrooms, cheese, pumpkins and so many other things.
The food was full on, Vanessa’s family was all there: Lune, her daughter, Clément and Martin, her brothers, Fanette, her sister in law and close friends and colleagues. On the menu we had traditional Christmas dishes such as oysters and capon, and other dishes with my personal touch such as steamed fish with Thai spicy sauce, raw fish with sesame, wasabi sauce, and coconut flan in the pumpkins (see the recipe below).
HOW DO YOU CELEBRATE CHRISTMAS ?
Since I am Thai and I didn’t grow up with this tradition, I actually never celebrated Christmas. I use this day to travel since nobody flies on that day! Christmas day and the idea of finding that gift under the Christmas tree doesn’t really appeal to me. My job is about celebration, so I consider that everyday is a celebration, just like Christmas. However, I do understand that Christmas is a very important tradition for the West. Since they don’t live together as a family, it’s important for people in the West to get together in special moments like Christmas. In Thailand and in the East, people often still live together and eat together regularly, so they don’t need those kinds of celebrations to get together.
WHERE IS HOME FOR YOU ?
Although my family lives in Thailand, Paris is my home. I have a son, so home is where he is. I love Paris. I think it’s the most beautiful city in the world. The light in Paris is so pretty at night. I love to travel, in fact I’m travelling almost every week.
IF YOU HAD TO DESCRIBE YOURSELF IN ONE SENTENCE, WHAT WOULD YOU SAY?
I’m a chef and I cook. I cook for everybody. I can cook in any place and for anyone, catering events for the worlds of fashion and art to the worlds of everybody!
WHAT IS FREEDOM ?
Something that no one can take away from you, there is no compromise with freedom.
It allows you to have the possibility to create, because creativity comes from freedom. Freedom also comes with lots of fear because there is no security, you are your own boss and there is no one else but you to blame and depend on.
That being said, you learn from your mistakes, you learn from the past, from life, you grow. You just have to go on. Even if you stop, you don’t stop for a long time. That’s the essence of a free spirit: to never hold on.
It allows you to have the possibility to create, because creativity comes from freedom. Freedom also comes with lots of fear because there is no security, you are your own boss and there is no one else but you to blame and depend on.
That being said, you learn from your mistakes, you learn from the past, from life, you grow. You just have to go on. Even if you stop, you don’t stop for a long time. That’s the essence of a free spirit: to never hold on.
WHAT DO BELIEVE IN ?
I believe in the energy, in the spirit of nature, in human nature, in animals, in the earth, the wind, the sky, the rain, in the world, in the food. Everything has energy, especially in food.
If you cook with love, the food is good. I once met an 85 year old artist from Denmark who told me: “Always use good materials, it doesn’t have to be expensive but always use good materials, that’s the beginning of cooking with love”.
That’s what I believe in: good materials, good products, passionate growers and producers like the coffee guy from the market. I don’t have mentors but I have a lot of people I admire like those vendors at the market proudly selling their mushrooms or oysters or whatever they love.
I believe in seeing beauty everywhere, as Henri Matisse said: “There are always flowers for those who want to see them”.
If you cook with love, the food is good. I once met an 85 year old artist from Denmark who told me: “Always use good materials, it doesn’t have to be expensive but always use good materials, that’s the beginning of cooking with love”.
That’s what I believe in: good materials, good products, passionate growers and producers like the coffee guy from the market. I don’t have mentors but I have a lot of people I admire like those vendors at the market proudly selling their mushrooms or oysters or whatever they love.
I believe in seeing beauty everywhere, as Henri Matisse said: “There are always flowers for those who want to see them”.
RECIPE "PUMPKIN" COCONUT FLAN
Pumpkin Coconut Flan
Ingredients: - 5 Eggs
- 10 tablespoons of palm sugar or brown sugar
- 1/2 teaspoon salt
- 300 ml coconut milk
- One medium size pumpkin
Directions: Mix all ingredients together.
Carve the pumpkin and remove all the seeds.
Fill the empty pumpkin with the mixture and put in the oven at a low temperature for 3 hours (210 degrees).
Increase the temperature to 250 degrees for 20 minutes more.
Remove from the oven and put it to cool in the fridge.
Ingredients: - 5 Eggs
- 10 tablespoons of palm sugar or brown sugar
- 1/2 teaspoon salt
- 300 ml coconut milk
- One medium size pumpkin
Directions: Mix all ingredients together.
Carve the pumpkin and remove all the seeds.
Fill the empty pumpkin with the mixture and put in the oven at a low temperature for 3 hours (210 degrees).
Increase the temperature to 250 degrees for 20 minutes more.
Remove from the oven and put it to cool in the fridge.
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