From Fashion Dreams to Kitchen Comfort: A Journey of Self-Discovery
My relationship with food has been… complicated. For a long time, fashion reigned supreme, often at the expense of nourishing my body properly. I grew up in the Médoc, a rural region in France, but my heart yearned for the vibrancy and excitement of city life. The idyllic country pursuits my parents encouraged – "Go play outside!" they’d say – held little appeal. I much preferred staying indoors, lost in the world of drawing and creating for hours on end. I couldn’t wait to turn 24, the age I’d arbitrarily decided would mark my liberation, the moment I could finally live life on my own terms.
Ironically, today, all I crave is nature. When my three-year-old daughter asks me when she’ll be a grown-up, I instinctively advise her to savor the precious moments of childhood. But it’s a difficult concept to grasp when you’re young, immersed in the relentless desire for independence and the unknown.
When I turned 18, my parents presented me with a choice: they would either pay for a private fashion school in Bordeaux or fund a small apartment in Paris if I gained admission to a public institution. Without hesitation, I chose Paris. I applied to the prestigious Ecole Duperré and was accepted.
The subsequent three years were a financial tightrope walk. I had to scrimp and save every penny to afford the materials I needed for my design projects. There were weeks during my student years when my diet consisted almost entirely of freeze-dried soup, a sacrifice I willingly made to be able to purchase the fabrics that fueled my creativity. When I returned home to my parents’ house, I would compensate for the deprivation, devouring my mother’s home-cooked meals with unrestrained enthusiasm.
My mother was a devoted cook, always meticulously preparing balanced meals for my brother, sister, and me. It was an almost obsessive focus of hers, and I believe she only began to truly enjoy cooking for pleasure once we had all left home. My father, while not a cook himself, would occasionally take me out to restaurants, introducing me to different flavors and culinary experiences. And with my grandfather, I spent countless hours collecting pine cones, meticulously extracting the precious pine nuts hidden within. Perhaps that’s why I have such a deep affection for this tiny ingredient, incorporating it into almost every dish I make, even my gratin dauphinois, which I elevate with a swirl of pesto rosso.
After graduating, I began working for various fashion brands, gaining valuable experience in the industry. But in 2011, I felt a pull to create something of my own, a platform where I could share my passions and connect with others. I launched my blog, a space to chronicle my sewing projects, my personal style, and, yes, even my cooking adventures. It resonated with people, and I quickly cultivated a large and engaged community.
Five years later, I took another leap of faith and launched my own brand, offering sewing patterns that empowered others to create their own clothing. Today, we’re celebrating the 10th anniversary of Make My Lemonade. It’s an incredibly emotional, exciting, and all-consuming endeavor.
At home, the primary chef is my children’s father. However, when I feel the need to take over, I step into the kitchen with gusto. I love preparing large, comforting dishes that can feed us for several meals, or even be frozen for future enjoyment – classics like beef bourguignon, gratins, couscous, and, of course, lasagna. My spinach and pea lasagna is a particular favorite, made with pine nut pesto, naturally, and nutritional yeast in place of parmesan cheese. It’s a recipe my partner often makes for me, and I always relish every bite.
My journey has been a winding one, a tapestry woven with threads of fashion, creativity, and a growing appreciation for the simple pleasures of life, especially the joy of sharing a delicious meal with loved ones. It’s a reminder that our passions and priorities can evolve over time, and that true fulfillment lies in embracing the present moment and savoring the journey, one pine nut-infused dish at a time.
