Until August 22, if you are passing by the National Library of France in Paris, take the time to savor the exhibition ” Henri Cartier-Bresson, The Great Game “. Among the 385 best photographs of the artist presented, the famous 1938 photo On the banks of the Marne Perhaps you will sprout your desires for picnics on the banks of the Seine.
→ PRACTICAL. Let’s avoid the hassle of barbecuing
The city picnic can be easily organized by composing your menu by browsing a market or by selecting a few good artisans. A mixed salad, a slice of pie, a fruit tray… and voila!
A good bag and a well-chosen plaid
For picnics on the hikes or on the beaches, the dishes usually made at home require a little planning. Regarding the backpack for the gourmet hiker, opt for zipped freezer bags for snacks and small, light airtight boxes to carry bites to easily peck: cheese balls, cherry tomatoes, radishes. Heavy foods are installed in the bottom with the water bottles, the more fragile items above avoiding those that are too much like whole too juicy fruit (prepare them as a salad in a container).
For bucolic picnics or on the beach, all scenarios are possible; very pretty but not very functional wicker baskets (too heavy, bulky, not practical to carry anything other than the four place settings and the corkscrew); the perfect flat-bottomed tote for storing multi-storey canteens or the cooler for storing airtight boxes.
The choice of blanket or plaid requires special attention. For lunch on the grass, opt for a fairly smooth material (otherwise, beware of nervous breakdowns to eliminate the blades of grass), the ultimate being the plaid lined with waterproof fabric to not suffer from the morning dew.
And essential point, do not forget the bag for the waste, essential to never leave leaving something lying around, especially during picnics in unusual places, not equipped with trash.
A thousand flavors on hikes
My favorite hiking snack is an explosion of flavors. Choose nice strings of sourdough bread. Spread a thin layer of lemon harissa cream (from the terrific Tava Hada Pilpelta brand, on the Internet and in delicatessens), garnish each snack with cooked chicken fillet, add finely chopped lemongrass, a few pickles, a few slices cucumbers, three or four segments of oranges, mint leaves, coriander, tarragon and a chopped spring onion. Pack the snack and go in search of a beautiful spot to taste it.
In my library
The reissue of Outdoor cooking by Édouard de Pomiane, a funny and poetic work published in 1935. The author, gourmet doctor and food critic, humorously details recipes for walkers, campers, canoeists, etc. (Menu fretin editions, € 18, 200 p.).
Another time, another style, the nomadic meals of Raphaële Marchal (Enrangdoignons, on Instagram), in all seasons and all occasions: Passion for picnics (Michel Lafon editions, € 14.95) for all the ideas of salads, cakes, stuffed breads throughout the year.
Pan-Bagnat for beach feast
For 4 pieces
350 g of bread dough
12 fresh anchovies
120 g of tuna
8 quail eggs
2 tbsp. tablespoon white vinegar
1 orange pepper
1 yellow pepper
1 cooked artichoke stock
40 g of cooked snow peas
2 sprigs of basil
3 tbsp. tablespoon olive oil
Fleur de sel and freshly ground pepper
Preheat the oven to 230 ° C. Shape four balls of bread and flatten them. Place them on a non-stick baking sheet and bake for 15 minutes. Let cool.
Lift the anchovy fillets and marinate them in a cool place with the juice and zest of the lime, salt and pepper. Cut the peppers into quarters, peel them with a peeler, cut them into 2 cm wide strips and sweat them in a pan without too much coloring, covered and stirring often, about 15 minutes.
In a small saucepan, heat 50 cl of water and 1 tsp. tablespoons of white vinegar. With the tip of a paring knife, gently break the shells of the quail eggs and pour them into a cup with the rest of the white vinegar. With a tablespoon, swirl in the simmering water, pour in the quail eggs and cook without broth for 30 seconds. Gently remove the poached quail eggs and set them aside on paper towels.
Crumble the tuna, the snow peas, the radishes, the artichoke stock into pieces and mix them in a salad bowl with the strips of peppers, salt, pepper and the rest of olive oil.
Remove the mold from the loaves and remove as much of the crumb as possible to stuff them. Distribute the preparation of tuna and vegetables, add the drained anchovy fillets, the poached quail eggs and the basil leaves.
Cover with the bread hats, wrap the pans-bagnats in baking paper and slip them into the beach basket.