Kitchen Tour: Pierre’s Integrated Eat, Work, and Relax
We love kitchens that flow into the rest of the house. This kitchen from a favorite food blogger, writer, and illustrator, Pierre Lamielle, is a warm space that flows right into a sunny dining room, reading corner, and mini-office. We love how well it’s integrated! Read on for more about Pierre’s kitchen and to see the cover of his new whimsical self-illustrated cookbook!
Pierre is a fabulously creative and endlessly interesting food blogger. He was trained at the French Culinary Institute in New York City and now he lives in Calgary, where he is an illustrator and cooking instructor. His blog, Kitchen Scraps, always has an infectious sense of humor and brilliant illustrations of his kitchen adventures. He did a guest post for The Kitchn a little while ago — a recipe for a fresh noodle salad.
So we were curious to see what kind of kitchen Pierre would have in his own home! It’s more luxurious and classic than we might have expected from his madcap blog style, but that shouldn’t be surprising; Pierre’s hilarious sense of humor and color are only one layer of his cooking style. He also has strong, well-disciplined cooking skills from his culinary school background, and all of that now is piled into his new cookbook.
Here’s a little more about Pierre, his kitchen, and his new cookbook!
Kitchen Tour Questionnaire
1. What’s your cooking style?
I get some yummy ingredients and use some sort of cooking technique to transform them into food and voila… works every time!
2. What inspires your kitchen?
Books, I’ve got a great big amazing book shelf in the living room, right beside the kitchen for easy cookbook access. As a food writer and illustrator, it’s super handy to have a desk nearby when I need to transcribe inspirations into writing or drawing format.
3. Favorite tool or element:
We both have santokus that are so awesome — not like those rip-off santoku-style knives. These things were hand forged by a Japanese guy who’s great, great, great, great, great, great, great grandpa made Samurai swords, fo’real!
And I love the giant peppermill, it’s bigger and better than a baseball bat. I just broke a hanging light over the island a couple weeks ago.
So basically anything that resembles a weapon is cool. If there’s a Zombie uprising, I’ll be waiting for them in my kitchen.
4. Best cooking advice or tip you ever received:
“Faites Simple.” Make it simple. It’s a classic Escoffier philosophy that makes a lot of sense, but it’s surprisingly difficult to follow. Everyone is always trying to get super fancy-pants, but something simply done and perfectly executed is way better than a botched elaborate presentation. It also makes the cooking part easier… theoretically.
5. Biggest challenge in your kitchen:
Feeding kids. Kids make up ridiculous rules that are constantly changing. But we persevere and sometimes you get through. Family style works pretty good. Bowls of different foods gives them options.
One recent rule was “I never eat beets, they are gross.” it only took two attempts to have that charge overruled with roast beets — but you never know next time.
6. Biggest indulgence:
I made a whole bunch of frozen cookie dough logs. The idea was to chop and bake fresh cookies a couple at a time for maximum awesome cookieness. But as soon as everyone leaves the house I’m preheating the oven and taking out a cookie log.
7. Dream tool or splurge:
The place I got my santoku (www.knifewear.com) has a proper tuna knife. It’s huge and gorgeous!
If you ask the Japanese guy what it’s for he says it’s a hotdog knife. I want one of those please.
8. What are you cooking this week?
I’m teaching a pie class tomorrow, but I’m really looking forward to Sunday. It’s the ultimate cooking day because everyone wants to eat and there is loads of time to make food properly.
9. Desert island cookbook?
Is there a cookbook on how to survive on a desert island?
Either Harold McGee’s book, Schott’s Food and Drink Miscellany. When I went away to cooking school (on the Island of Manhattan), those were the two I took.
10. Proudest DIY/Favorite meal cooked here:
We just moved in not long ago, but the proudest moment was getting a box delivered with the first ten copies of my cookbook. It was pretty cool to put them on the shelf and they got along really well with all the other cookbooks.
Best meal so far was Thanksgiving (Canadian). We boycotted Turkey and did Beef Wellington with all kinds of cool veggy side dishes and really good gravy (from real beef bones).
Thank you for sharing, Pierre! We love your cozy kitchen; it must be such a fun place to eat and cook!
We’re always looking for real kitchens from real cooks.
Submit your kitchen here.
(Images: Pierre Lamielle)