FR

The Notebooks
by Josée Fiset

Inspire Cook Share Biography

NO. 03. IDLENESS AND INDULGENCE



INSPIRE / COOK / SHARE

These three fundamental principles are the driving force behind this lively series of notebooks by Josée Fiset, Co-founder and spokesperson for Première Moisson. For this joyful and dynamic epicurean, breads, pastries and deli products, as well as prepared foods, will always be delicious pretexts to bring together the gourmets that we are to enjoy real and ethical culinary creations. Go ahead and walk through the looking glass of your passions. Now there’s the ultimate, tantalizing invitation!

Available at a low price at all Première Moisson bakeries

NO. 03.

Idleness and Indulgence

Printed booklet's preview are available in French and English in all Première Moisson stores. Hurry, quantities are limited.

Sometimes – often, even – the holidays feel like a marathon: get dressed up, go to your parents’, drink, dance, sleep, meet friends for brunch, drink again, sing carols, eat and, for a change, eat some more. Between drinks and yule logs, to keep your eyes from getting bloodshot and your buttons from popping, it’s a good idea to save some bits of time for a little mindful breathing. It’s a vacation after all! It’s time to indulge in dolce far niente, Italian for the sweetness of doing nothing, even if it’s no longer time to do it outdoors, lying under a tree. I’m not talking about pointless, unending passivity, but rather time-limited idleness you choose to wallow in and that refreshes you. As someone who aims to milk joy out of every minute, to find it within each obligation, I propose we all make time to take time.

NO. 02.

The Harvest

Printed booklet's preview are available in French and English in all Première Moisson stores. Hurry, quantities are limited.

Sometimes the distance separating the pitchfork from the fork is far. We’ve seen children who have no idea from what vegetable french fries are made. However, I recall meeting a young man from Pointe-aux-Outardes who described in great detail the utter perfection of his favourite potato, the Brise du Nord, a red potato from his region into which he would slash a cross to allow a small piece of butter to melt into the centre. To remember that fruit and vegetables do not grow in supermarkets, fall conveniently arrives. Stalls in public markets bear the weight of a ton of apples from our orchards and turnips compete for visibility with the leeks, peppers, tomatoes and cabbages. If farmers’ markets shorten the chain from earth to table, trips to the farm practically eliminate it.

NO. 01.

Brunch

Printed booklet's preview are available in French and English in all Première Moisson stores. Hurry, quantities are limited.

Close your eyes and think “brunch.” What do you see? A gauntlet of food covering a table or two, probably in a restaurant, probably on a Sunday, probably crowded with just enough people to ensure the good stuff is gone before you even get to the line up or have chugged your first mocha latte? Perish the thought.Brunch is anything you want it to be, anytime you feel like it. It can be simple, without pretention and served up in minutes, or as lavish enough to make royalty blush. There’s only one golden rule: It’s got to be beyond delicious.

Inspire

The medium — Ch-ch-ch-chia! Salvia hispanica The set-up Entertaining self-indulgence. A short history of food, flicks, friends and family. The question Have You Ever Wondered...

Cook

Idleness cream of zucchini and white bean soup Indulgence wheat-free vegan brownies

Share

The coming together It’s not the holidays without a yule log The sharing — December 23, 2:45 p.m. The discovery — Have your bread and eat it too