To make the most of the beautiful summer evenings, what could be better than a happy hour with good support. Here are some perfect dishes for the occasion, inspired by the recipes from Martin Juneau’s new book. Festive!
Published June 4
Simple and delicious recipes
For his second cookbook, Martin Juneau came up with a book in a “slightly urban, slightly rural” style. “Finally, photographer Marc-Olivier Becotte moved the project entirely elsewhere. […] I myself was surprised by the direction that the visual design gave the book, ”admits the co-owner of Pastaga.
However, the photographs, which are reminiscent of a swimming pool and aperitifs in the sun, very well reflect the chef’s desire to offer a work filled with freshness and conviviality.
We didn’t want to succumb to gravity. In the period we are in, everyone, I think, needs lightness.
It is in this spirit that he chose 75 recipes Festive!
As in the case of Juno
“First book [Simplicité culinaire, paru en 2016]it was more of a meal that I cooked in a restaurant or that I would cook in a restaurant,” he explains.
This time, the restaurateur instead offers “simple and delicious” recipes inspired by the meals he cooks as a family.
“Obviously we gave ourselves permission to do things that would be more fun than mashed potatoes or parsnips,” he laughs.
Martin Juneau has also used recipes he has presented on the show in the past. gourmets before the gameairing on Zeste in 2020 and 2021.
Did he think about the audience when he wrote his book? “Not really,” he replies. I told myself that I would do what I want […]hoping it gives people a taste for cooking. »
Room for Diversity
With its varied sections, from appetizers to salads and surf and lawn, Festive! this is not a book specifically for entertaining on the terrace, preparing a sports aperitif or planning a picnic. This is a book that offers options that can be adapted to many occasions.
Does he have any suggestions for happy hour in the park? A good dozen recipes Festive! well suited for this type of meeting, says Martin Juneau.
For the “optimal picnic,” he advises choosing meals that can be prepared ahead of time and keep well.
An example is a pie with olives, ham and mozzarella. “This is the recipe I brought with me when I left to work in France in 2000,” he explains. A delicious cake that you just have to cut and share in a friendly atmosphere. “I really like this spirit. »
Those who say 5 to 7 are more likely to say alcoholic beverages. A big lover and importer of natural wine, Martin Juneau made sure to match the wine (or beer) to each of his recipes. “Bubbles, light pink undertones, sour beer, white over-acidity” are some of the signs mentioned. “I wanted to stay pretty vague. I did not want to specifically give wine from such a manufacturer […] because it doesn’t mean the product will be available when people go to check out the book. »
Cocktail recipes are also available at the end of the book. Something to have fun all summer long.
Recipe: Olive, Ham and Mozzarella Cake
A savory, shareable cake that can be eaten as is or used as a base for toast during an aperitif.
Yield: 4 servings
Preparation: 15 minutes
Preparation: 45 minutes
- 125 g (3/4 cup) all-purpose flour
- 3 g (1/2 tsp) sea salt
- 8 g (1/2 tbsp.) baking powder
- Zest of 1/2 lemon
- 100 ml (3/8 cup) whole milk
- 75 g (1/3 cup) brown butter (slightly colored)
- 125 g (1/2 cup) eggs (about 4)
- 25 g (1 1/2 tbsp) gray shallots, chopped (1 or 2 onions)
- 75 g (7/8 cup) shredded mozzarella
- 50 g (1/3 cup) chopped pitted green olives
- 75 g (1/2 cup) prosciutto-type ham, cut into small pieces
- 30 g (2 1/2 tablespoons) chopped capers
- 1. Preheat oven to 190°C (375°F).
- 2. In a mixer, mix flour, salt, baking powder and lemon zest.
- 3. Add milk, brown butter, eggs and stir slowly.
- 4. Continue stirring while adding shallots, cheese, olives, ham and capers.
- 5. Pour into a 15 cm × 30 cm (6 in × 12 in) rectangular non-stick cake pan and bake for 45 minutes.
- 6. Let rest before unpacking.
Recipe: Crispy Fennel, Feta and Clementines
A fresh salad that you will definitely want to put in your picnic basket.
Yield: 4 servings
Preparation: 20 minutes
Preparation: 10 minutes
Ingredients for salad
- 2 fennel bulbs
- 4 clementines
- 120 g (1 cup) feta
- Salt to taste
- 15 ml (1 tbsp) soy sauce
- 10 ml (2 teaspoons) honey
- 10 ml (2 teaspoons) wasabi
- 20 ml (4 teaspoons) yuzu (or lemon) juice
- 5 ml (1 teaspoon) sesame oil
- 25 ml (5 teaspoons) vegetable oil
- 30 ml (2 tablespoons) sour cream
- 1. In a large bowl, mix all the ingredients for the vinaigrette until smooth.
- 2. Separate the sprigs from the fennel bulbs and leave a few leaves for serving. Using a mandolin, slice the onions very thinly. Add them to a large bowl, season with salt and toss to coat well with the vinaigrette. Let stand ten minutes (the fennel will soften with the salt and vinaigrette).
- 3. In the meantime, peel the clementines and divide into segments. To book.
- 4. Rinse the feta well with a mop and place it in a small food processor to grind it into a powder (this step can be done with your fingers, but the result will be a little rougher).
- 5. The assembly is very simple: the base is fennel soaked in vinaigrette, randomly arranged clementine slices and feta powder sprinkled on top. Garnish with a few fennel leaves.
Recipe: Mimosa Eggs with Crispy Chicken Skin
Amazing stuffed eggs
Yield: 4 to 6 servings
Preparation: 20 minutes
Preparation: 25 minutes
- 100 g (3 1/2 oz) chicken skin
- 10 large eggs
- Juice of 1 lemon, divided
- 125 ml (1/2 cup) mayonnaise (homemade or market bought)
- Salt to taste
- Ground pepper to taste
- Green onion optional
- 1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment (or waxed) paper.
- 2. Arrange the chicken skins on a baking sheet, cover them with a second sheet of parchment (or wax) paper and another baking sheet (to keep the skins flat). Bake for about 20 minutes or until the skin is golden brown and crispy. Place them on absorbent paper and set aside.
- 3. In the meantime, place the eggs in a saucepan and cover halfway with cold water. Add the juice of half a lemon and a large pinch of salt. Bring to a boil, reduce heat and simmer for 12 minutes. Remove hot water from pot and fill with cold water to stop cooking. Peel the eggs by leaving them in the water (it’s easier this way).
- 4. Cut the eggs in half, remove the yolks and put them in a bowl. Using a fork, mash the yolks, add the mayonnaise and the rest of the lemon juice and mix well to get a homogeneous mass. Season to taste. Transfer to a piping bag fitted with a fluted tip. Refrigerator reserve.
- 5. Place the egg whites on a large plate or serving platter, open side up, and fill with the egg yolk filling. Sprinkle with chopped chili peppers and top with chopped chicken skins. Add small pieces of green onions if desired.
Note. Don’t have chicken skin on hand? You can replace with small pieces of bacon as in our photos.