# Number 1

November 2013

J A M B O N B E U R R E
FOOD & LIFESTYLE // ART FOOD - BEHIND NUTELLA - FOOD TRUCKS AND MORE ...

Price : 4,50 $

Editor in Chief Alice Bouchardon Editor, Digital Bob Cohn Editor, Magazine Scott Stossel Creative Director Darhil Crooks Managing Editor, Magazine Jennifer Barnett Deputy Editor, Magazine Don Peck Jambonbeurre.com

EDITO

Design & Food. Not so many years ago, it was two totally differents things. But now, food is fashion, trendy, far from the image that it was. New places are born to appreciate it, and their identity is always getting better and more creative. Now not only the food itself but its environement has to be entertaining and new to be different. In this first magazine, discover the food with a new point of view. Colorful, creative, from a foodtruck or with modern accesorizes. So many different ways to see the basic things with brand new eyes. And why not begin with what we are naturally seeing every day ? Hope you will enjoy this first magazine !

SUMMARY

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COLORFUL JUNKFOOD

12 AMERICAN FOOD TRUCKS

The new tendance

6 ART FOOD
When Zim&Zou play with the forms and the colours

10 BEHIND NUTELLA
What Carrie Levis thinks about one of the most well known junk food

16 A DAY IN A FOOD TRUCK

A day in the Little Green Cyclo food truck

FOOD TENDANCE
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SUMMARY

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DESSERT

24 LIBRARY
Brace Yourself, Winter is coming !

25 TIPS
10 things that you didnt knew about kitchen chefs ...

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NORDIC INSPIRATION

18 COFFEE BREAK
The nordic design is in honor this time

20 KADEAU COPENHAGEN
The new place to be, history of a great restaurant.

MAILBOX

THANKS
When Zim&Zou play with the forms and the colours What Carrie Levis thinks about one of the most well known junk food but is that what Carrie Levis thinks about one of the most well known junk food. Marina Bellavista

I WANTED TO SAY ...

That I love your magazine ! I read it all day but please, can you add a section sandwich recipe ? When Zim&Zou play with the forms and the colours What Carrie Levis thinks about one of the most well known junk food but is that what Carrie Levis thinks about one of the most well known junk food. Joel Lemarchand

You can contact us ! Please send us an email at jambonbeure@mailing.com

GALLERY

Marmelade Bleue - Pepper typography work

INTERVIEW

ART FOOD
Lucie Thomas and Thibault Zimmermann are two graphic designers who teamed up to create paper installations and objects that will capture your visual senses.

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INTERVIEW

Cover illustration for Icon magazine 104, about the Future of Food.

to form Zim&Zou, a French studio based in Nancy that explores different elds including paper sculpture, installation, graphic design, illustration. Both aged 25, they studied graphic design during 3 years in an art school. Rather than composing images on a computer, they prefer creating real objects with paper and taking photos out of them. A number of intricate illustrations actually come from the three-dimensional installations made by Zim&Zou. Their choice of paper is due to the versatility and good quality of the material, especially when it is sculpted and photographed. Zim&Zous strength is to be a complementary and polyvalent duo.

illustration, web design etc. We try to promote real hibault Zimmermann teamed up with Lucie Thomas art in graphic design and advertising, highlighting the aspect of craftsmanship.

What do you think makes your partnership work so well?

Our strength is to be a complementary and polyvalent duo. At art school we worked on projects separately but when we started to work as freelancers it became more evident. I think it works pretty well because graphic design is more than our job, its our passion. As weve worked together over the years, we both know our strength and weakness.

What inspires your work, and in particular the Back to Basics project?
Weve made those papercrafts for several reasons. We tried not to influence people too much by giving keys to this project. A way to let people appropriate our work. Back to Basics has different aspects, at first sight its a tribute to vintage technologies which marked the technological evolution of the last years, and all the nostalgia of the memories that each have with them. 11

So whats the ethos behind Zim & Zou?

Zim & Zou is a French graphic design studio based in Nancy, composed of Lucie Thomas and myself, Thibault Zimmermann. We studied graphic design in art school and the studio proposes a contemporary approach to design thanks to a mix of different fields such as paper sculpture, installation, graphic design,

INTERVIEW

We try to promote real art in graphic design and advertising highlighting the aspect of craftsmanship.
By bringing those dead objects back to life, we tried to highlight the very fast evolution of our everyday objects.

If you were a dish, which one would you be?

I would definitely be a fried zucchini flower.

Whats the rst taste you remember?

The first taste I remember was fizzy fruit shape powder candy.

The most appetizing work youve taken?

Probably the Chefs Mask serie, because we had to find what would look like the chefs menu if it had to be a face, dealing just with the ingredients used to cook. It was really funny to discover the personality of each menu.

The dish to die for?

Any of my mothers dishes.

PROPOS RECUEILLIS PAR SARAH LEMELLE

photo: Mathieu Zazzo

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INTERVIEW

13

BIG CHEESE

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BIG CHEESE

chocolate, Fage Greek yogurt, and Coca-Cola all taste different when imbibed overseas or simply below the border. Heck, Ive even heard it said that Barilla pasta tastes better in Italy.

ave you ever noticed how some products that we have at home just seem to taste better abroad? Cadbury

For me, this question becomes most pressing regarding Nutella, the Italian chocolate-hazelnut spread that is akin to my personal crack. Given that I would forgo entire food groups to keep Nutella in my life, it was important for me to find out: was I eating the best possible version? Thus, under the pretense of visiting my family, I flew all the way from California to New York City to go to Buon Italia, an Italian food store that imports Nutella from Italy. The obvious first move was to arrange a blind taste test that would pit the real deal against the readily available supermarket version (which is made in Canada). They look identical on the spoon. I was both relieved and saddened to find that without any identifying markers, I could easily tell which spoonful of spread was the Italian version. Moreover, four friends could also accurately tell the difference, noting that one tasted like sugar and the other like hazelnuts. This sums up the difference in taste. The Italian Nutella

ket Nutella tasted like sugar. Someone noted that the hazelnuts seemed like an afterthought and the chocolate was definitely more prominent. Though they looked identical on the spoon, the Italian version had a thicker mouth feel and the supermarket version left a slight film on the tongue. The ingredients listed on the jars are practically identical: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals The website for American Nutella says, Each 13 oz. jar contains more than 50 hazelnuts. If I had to guess, Id say Italian Nutella uses a few more nuts than that. Sure, Im disappointed that Ive been living a half-life. Its difficult to have tried the best and settle for the mediocre. Its why Im afraid to fly first class or buy a piece of furniture that isnt from Ikea. But though American Nutella may be sugary, it still tastes pretty damn good, and the truth is I wont stop buying it.

had a rich, intense hazelnut flavor. The chocolate played a more supporting role and the overall effect was sweet but not cloyingly so. The local supermarCARRIE LEVIS

photo: Nutella

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PIECE OF CAKE

American Food Trucks

L

With A French Twist

e Camion Qui Fume, Le Rfectoire, Cantine California... These are the names of food trucks that rule the city ! Their

burgers dont only ll our tummies : they invade recipe books, TV shows and even t-shirts. Say Bonjour ! to the US and they will understand you... because everything was made to make you Parisian love them.

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PIECE OF CAKE

When you talk about food trucks with French people, the first image that comes to their mind is far from glamour. Cheese foodtrucks driving across the countryside (because no grossery remains), pizza and sandwichs trucks appearing by magic erverytime there is a demonstration... The last time I ordered something, I just got a raw sausage and rotten baguette.

to the customers desires, mostly French. Only the staff is American : the guy at the cash desk speaks with a cute accent and argues with his colleagues in Shakespeares language... Whereas people in the queue are mainly Parisian. In the case of Bibliothque

Fashionable meals
But that was before : food trucks have changed. Even worse : they are trendy, especially in Paris. The most successful deal with exotic meals French people enjoy so much right now : American food. The first one that stole our hearts is Le Camion Qui Fume, launched in November 2011. People were queuing hours and still queue to get... burgers. But not any burgers : The Truck That Smokes insists on serving quality food, made of quality ingredients and quality recipes. Not so surprising when you know its creator, Kristin Frederick, is a chef. This former financial clerk left everything in California to learn cooking in Paris. She was collecting jobs when she finally decided to create her truck, with the support of her family and husband a French guy - .

That was before : food trucks have changed. Even worse : they are trendy, especially in Paris.
Franois-Mittrand, they are just getting something to eat before or after going to the cinema. Very convenient and closer than the other restaurants,

To queue or no to queue
My classmates Antoine, Clio and I one day decided to order some burgers from them for diner. We met the truck at Bibliothque Franois-Mittrand, juste in front of the cinema, after checking their position on their website. And yes, the queue was there in spite of the cold weather. Two Barcecue, one Campagne please. The recipes, written on a chalk board, offer mixes of American and European tastes : moutarde, strong cheese, mushrooms, BBQ sauce... A way to fit 17 even those who serve burgers too (like The Frog and British Library, a hundred meters further). Better being in front of the truck since the opening time : stocks sell really well, even if rates are far from the sandwiches you would order au comptoir.

Cheezy Bizness, another success food truck.

Spreading the trend

But rival trucks also appeared and rouse crowds. Le Rfectoire and Cantine California are the most famous. The first one mixes American burgers and British specialities such as fish and chips, whereas the latter proposes Californian and Tex-Mex meals. They havent been honored by awards yet but received the support of editors and producers. French TV show Top Chef used three of Le Rfectoires trucks while Editions Hachette published a selection of recipes from Cantine California. And even brands that have nothing to do with buns and tacos need their glamourous image. It is the case of Sayfat, a brand new French t-shirt brand in adecuation with this craze for trendy junk food : shirts are printed with pizza, hot dog or burgers ingredients. Whether in books, on cotton sleeves or in greasy brown bags, the fashion of American food trucks is not ready
CARRIE LEVIS

Brands that have nothing to do with buns and tacos need their glamourous image.
to fade. But beware of calories : recipes were adapted for France... but the spirit of big fat US burgers melted cheese, salted fries, onions and plenty of sauce is still there.

photo: Melanie Hurrier

INTERVIEW

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PIECE OF CAKE

INSIDE A FOOD TRUCK

On Saturday, I had the chance to slip into Little Green Cyclos micro kitchen, Bay areas rst Vietnamese food truck that recently won the 2011 SF Eaters Choice Award.
Three women are in control of this truck specializing in Vietnamese street food : Susie in sales, Monica driving the truck and securing locations and Quynh in the kitchen. Their motto : cooking fresh produce, working with local producers (including meat and vegetables) and provide a healthy cuisine. A great philosophy when we know that Quynh likes to cook everything from scratch. As an example, it takes almost 10 hours to cook Ph because Quynh prepares her own broth. And it is very very delicious!

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PIECE OF CAKE

Here is a classic day: 7:30

and drinks. Preparing vegetables, noodles, sauces

2. Then Susie hands out the orders. Quynh handles all the cooking while her assistant prepares the famous Bnh m (Vietnamese sandwiches very popular in San Francisco I will speak about Bnh m more fully in a later post) and other cold dishes (such as those fabulous duck confit spring rolls). 3. Finally Susie prepares drinks (Thai Iced tea,

9:30

Departure by truck

Vietnamese Iced Coffee, Strawberry Lemonade with Mangoes, etc..), gathers the dishes prepared by the kitchen and calls the number for the client to pick up the order.

10:25 Arrival at the site reserved for them. Today

it is a shopping center that invited them to park in front of their entry (with permissions and permits from the property manager)

12: 30
by the store.

55 people have ordered from the truck

and have eaten their lunches on tables made available

10:30

Quynh explains to Susie the days specials

(fully prepared by the chef): Ph, garlic noodles with Niman Ranch Angus all natural shaken beef, Marys free range duck confit spring rolls (6 to 7 hours of preparation) and beignets with a choice of mixed berry compote or a chocolate coffee sauce. Its time to take action!

14:00
but happy

End of service. Quynh is exhausted, to see that her dishes pleased

about 150 people who came to lunch today. It is now time to pack up before headng out.

11:00

The first passersbys inquire as to when

they can order. Quynhs response: Its too early. We open at 11:30.

11 : 25

First order. The kitchen is in full swing and

everything works like clockwork with at a well-oiled organization. 1. Susie takes orders, collects payment, issues a ticket that bears a number and alerts the customer that he/she will have to wait 10 minutes as each dish is made to order. A sign posted on the window lets the customers know that In order to best serve its customers, Little Green Cyclo prepares dishes to order. No microwave in this kitchen. No sir! 21 T o find out where you can track down some of this delicious food, visit: http://www.facebook.com/lilgreencyclo or on Tw itter @ lilgreencyclo

COFFEE BREAK

NORDIC KITCHEN
Simplicity and colorful patterns from the Nordic countries. PLATES & CUPS Isak, creator of great patterns just made a new collection of ceramics. Plates, cups and mugs become a colorful way to decorate your kitchen. 45$

TEAPOT Marimekko is the reference for the tissues patterns. But they also made ceramics for your kitchen ! 55$

SHELF This Shelf Spear, from the brand Ferm Living, will please the amateurs of design. 55$

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COFFEE BREAK

TABLECLOTH Always from Marimekko. A great touch of colour for your table ! 99$

GLASSES For Christmas, discover the designer Emelie Magdalena. Beautiful ceramics and objects. 34$

MUST HAVE
AALTO VASE A classic in terms of nordic design. The Aalto vase was born in 1937, created by the well known company Ittala and designed by Alvar Aalto. This exceptionnal collection exists in differents shapes and sizes, and you can now chose the colors you want. Inspired by the finnish landscapes, its an iconic object that all design lovers dreams to buy onne day.

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PIECE OF PLACE TO CAKE BE

K A DE AU,
C O P E N H A G E N
R E ST A U R A N T
Kadeau is a small piece of Bornholm in the middle of Copenhagen. In 2013 the restaurant was awarded its first Michelin star. Originally there was only one restaurant Kadeau in Denmark, and that was situated on the island Bornholm. But in the 2011 the people behind Kadeau decided that it was time to share the Bornholm delights with Copenhagen.
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PLACE BIG CHEESE TO BE

Despite being set in the middle of Copenhagen, we at Kadeau find our roots on the small island of Bornholm in the Baltic Sea. Our aim is to portray the wonderful tastes and smells of our beloved island, in a contemporary setting dominated by the herbs, the crockery, the artwork and the ambience of Bornholm.

P o r k s

b e l l y

a n d

b e e t r o o t

Ever since they have served high class gastronomy in the restaurant in Christianshavn. Here the menu is inspired by Bornholm specialties and Danish ingredients. On the menu you will find dishes such as Danish octopus and oysters, porks belly and beetroot, and for dessert Sloan and whey. The menu changes according to season. And so does

the opening hours. We love wine Big wines and small wines. Still and sparkling. Red and white. The most important place in our hearts is reserved for wines grown with a respect for nature. Wines that tell a story about the place theyre from, and sometimes also about the man or woman behind them. We know many of the growers personally, and work with the most impassioned importers in Denmark.

We love wine. Big wines and small wines. .

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LIBRARY

W IN T E R IS C O M IN G !
GAME OF THRONES RECIPES Inn at the Crossroads
Ever wonder what its like to attend a feast at Winterfell? Wish you could split a lemon cake with Sansa Stark, scarf down a pork pie with the Nights Watch, or indulge in honeyfingers with Daenerys Targaryen? Wonder no longer. In May of 2012, A Feast of Ice and Fire was released online and in bookstores around the world, bringing all the best recipes of Westeros right to your home kitchen. The Official Game of Thrones Cookbook features a foreword from GRRM himself, along with a range of recipes from across the Seven Kingdoms and over the Narrow Sea. From the sumptuous delicacies enjoyed in the halls of power at Kings Landing, to the warm and smoky comfort foods of the frozen North, to the rich, exotic fare of the mysterious lands east of Westeros, theres a flavor for

A range of recipes from across the Seven Kingdoms and over the Narrow Sea.
every palate, and a treat for every chef. Theres even a guide to dining and entertaining in the style of the Seven Kingdoms. Exhaustively researched and reverently detailed, accompanied by passages from all five books in the series and full-color photographs guaranteed to whet your appetite, this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for. Sample the rich meats and ales of The Wall, and explore the more exotic fare of Pentos. Share sweetwine and chickpea puree with Doran Martell, and of course, indulge in Lemoncakes and stolen fruit tarts with Sansa and Arya. Also be sure to check out this post on the construction of the beautiful cover photo, shot by the talented Kristin Teig! 26

BIG INTERVIEW CHEESE

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TIPS

10 THINGS CHEFS NEVER TELL YOU

Do restaurants recycle the bread basket? Are most of us bad tippers? We surveyed chefs across the country anonymously to find out everything weve always wanted to know.

Chefs are pickier than you think.

Liver, sea urchin, tofu, eggplant and oysters, of all things, topped the list of foods chefs hate most. Only 15% of chefs surveyed said theyd eat absolutely anything.

customers pretend to be allergic to an ingredient, and when vegetarians make up rules, like a little chicken stock is OK.

When eating out in other restaurants, chefs say they avoid pasta and chicken.
Why? These dishes are often the most overpriced (and least interesting) on the menu. Said one chef, I wont pay $24 for half a chicken breast. Said another, I want something I cant make myself.

Still, chefs hate picky eaters.

More than 60% said requests for substitutions are annoying. Some of their biggest pet peeves: when

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TIPS

75% OF CHEFS SAID THEYVE SEEN ROACHES IN THE KITCHEN

basket goes right into another one.

Chefs have expensive taste.

The restaurant chefs most often cited as the best in the country was The French Laundry, in Californias Napa Valley. It ought to be dinner there is $240 per person, before wine. ...and yet they like fast food. Their favorite chain: Wendys. Culinary degrees arent necessarily the norm. Just half the chefs surveyed graduated from a cooking school. The rest got their training the old-fashioned way, by working their way up through the kitchen ranks.

Chefs work hard for low pay.

The chefs we surveyed work between 60 and 80 hours a week and almost all of them work holidays. Sixty-five percent reported making less than $75,000 a year. Waiters take home an average of $662 a week, often tax free.

Vegetarian is open to interpretation.

About 15% of chefs said their vegetarian dishes might not be completely vegetarian. Beware if youre one of those super-picky vegan types: One chef reported seeing a cook pour lambs blood into a vegans primavera.

Roaches are more common than you think.

Yes, 75% of chefs said theyve seen roaches in the kitchen. And yet, chefs swear their kitchens are clean. On a scale of 1 to 10, 85% of chefs ranked their kitchens an 8 or higher for cleanliness.

Paying for a last-minute reservation probably wont work.

Only one chef said bribes will help you score a table when the restaurant is fully booked; he suggested promising to buy a bottle of Dom Prignon or Opus One. A better bet: being buddies with the chef.

Only 13% of chefs have seen a cook do unsavory things to a customers food.
The most unbelievable tale: Someone once ran a steak through a dishwasher after the diner sent it back twice. Ironically, the customer was happy with it then.

Your bread basket might be recycled.

Three chefs admitted that uneaten bread from one

RECIPE

N i n e t y - M i n u t e

C i n n a m o n

R o l l s

I n g r e d i e n t s
3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt 1/4 cup water 1 egg 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup margarine, softened 1/2 cup raisins Directions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm.

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INTERVIEW

Alice Bouchardon Creative Director Louis Orlianges Digital editor Xavier Romatet PDG des Publications Cond Nast Jambon-beurre is editated by Les Publications Cond Nast SA SIREN N562 077 206 56A rue du Faubourg St Honor 75008 Paris Tl. 331 53 43 60 00 Fax 331 53 43 61 61

Les Publications Cond Nast SA - ALL RIGHTS RESERVED

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Alice Bouchardon LAB3A