Kitchen corresponding to Pezens: la sépia à l’encre by Frédéric Dufour

All year round, they inform about the life of their village. Today they are delivering their favorite recipe.

Frédéric Dufour is a very young correspondent. This has been the case since February 2022 that he operates in the village of Pezens. Frédéric, also a young retiree, moved to the commune seven years ago. A bit of a coincidence. I was about to retire and we wanted to buy a house. We hesitated, and as we had visited the Carcassonne hinterland, we searched the corner and finally found Pezens. This was first a second home. Then when I retired, it became my main home .

Frédéric Dufour was a career soldier in the Army. In the “ regular “for 17 years, then 16 years at the DGSE in the rank of major. So he came from the south to Paris.

Frederick grew up in Royan. Raised by his maternal grandmother, he pays tribute and admiration to her. It is also to her that he owes his vocation as a soldier.

My grandmother had five children. She lost two of her sons to France, one in Indochina and the other in Algeria. During the national holidays, the house was decorated with the colors of the French flag. Yes, I love my country, I love France. Even if it is not well seen nowadays to say that. Yet this is the case.

Et Frédéric Dufour had another passion for Napoleon. L’empereur is present in the salon in the form of paintings, figurines …

Frédéric Dufour wants to march. It is with Looky that he shares his walks. Looky, tender bastard he has collected and cared for. It must be said that animal welfare is a constant concern for Frédéric who is an active member of ARDA, the Association for the Respect of Animal Law in Arzens. It is part of the structure that conducts investigations into reports of animal abuse.

He is also a very active member of Fnam, the Veterans Association for which he created and hosted a Facebook page. It was on the occasion of the commemorations that the mayor of Pezens blew his mind to become a correspondent for L’Indépendant. This makes it possible to make the village known, to give news of the surroundings.

The recipe

Frédéric Dufour says he doesn’t cook much, but he says he is greedy. I like good things yes . He chose to talk about a sepia recipe from his grandmother : ink cuttlefish. She bought them at Royan’s market, with the ink. I often tried to replicate the recipe, never regaining a taste for my grandmother’s dish. There was garlic and parsley he remembers. She brought them back and then added the ink, which gave the flesh a purplish color. I think it was a black-footed recipe, which she had to bring back from her stay in Algiers .Preparation : clean the cuttlefish and cut it into strips, keep the heads whole, taking care to remove the beak. Reserve the pockets black. Peel the garlic with the black pockets and a little oil until it forms a paste. Flour the cuttlefish and fry it for a few minutes in a saucepan with a little oil. When the cuttlefish turns slightly pink, add the garlic and black paste. Stir well and add hot water until 1 cm above the sepia. Tie well and cook over medium heat – half-covered casserole. 30 minutes is enough for cooking if the cuttlefish are very fresh and of medium size. Sepia usually cooks very quickly to keep the flesh tender.

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