The Crème de la Crème: Meet Manon Lagrève

Manon, contestant of The Great British Bake-Off, and culinary sensation is at the top of her game but never forgets her roots.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.

We're were excited to have Manon join us in the SideChef kitchen and share with us her manifesto for all things food!

What does a week of home cooking look like for you?

I like to do rather large portions! It means that one dinner prep also makes lunch for two! I like to order weekly seasonal fruits and vegetable delivery, so I have plenty of basics to plan my weekly meals around.

When you think about cooking a meal, how do you address time management?

To me, cooking is also relaxing. I know it will probably take me about one hour to make dinner, and that’s ok! I believe the more you are relaxed about the time you have, the less pressure and more enjoyable the cooking will be!

Do you meal plan? If so, how?

Not at all! I have such a varied agenda and often out for events in the evening, and sometimes at home for lunch, it is difficult for me to plan. I always have a filled pantry and some vegetables around, which helps.

What are your top 5 pantry staples for cooking at home?

Salt & pepper, garlic, butter, canned tomatoes.

Where do you shop for groceries?

I get fruit & vegetable delivered every 2 weeks (the goods are recycled from waste as they can’t be sold in supermarkets because of their size, shape, etc.). I go to the big supermarket in town for pantry essentials and buy meat from the butcher for special occasions.

How do you approach mealtime? Do you have three square meals in a day, or is it more on the go?

I always have a main and dessert for dinner and this is my favorite time of a weekday. Lunch will depend on the day, I might be at home and often have a salad or some rearranged leftovers. Breakfast and brunch are my favorite weekend meals!

On a scale from 1-10, how important is breakfast? Why?

Weirdly, I don’t necessarily have breakfast during the week. I always have a coffee, homemade from my Italian mocha machine. But I never miss it during weekends and it is a much bigger English-style meal.

If you were to classify your home-cooking style, what would it be?

French-inspired and mostly very simple! But I also love to cook Mexican, Italian, and Greek-flavored dishes. I don’t eat meat at home during the week, so it will contain a lot of cheese, but no meat or fish.

What are your 5 top cooking tips or tricks?


  • If you are following a recipe, read it until the end before starting.

  • GOOD SEA SALT

  • Use a bowl next to your prep area to put all of the waste, this will help with cleaning.

  • A good chef's knife which will cut through anything.

  • Buy seasonally, your fruits and vegetable will taste much better!

If you could sum up your cooking style into one sentence, what would that sentence be?

French food made easy.

Love this interview? Try these amazing recipe and cook with Manon Lagrève.

PREMIUM
PEANUT-FREEKID-FRIENDLY
Mini Vanilla Madeleines
Manon Lagrève
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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