The vibe is easy breezy, shoes off, knives out, dogs welcome as she whips up some Ricotta gnocchi with asparagus, peas and crispy prosciutto. Just like that.
In The Kitchen With Eleonore Toulin
In The Kitchen
Next up for In The Kitchen With we head to LA to catch the brilliant Eleonore Toulin in her sun drenched California kitchen, photographed by Pauline Chatelan.
Born and raised in Paris, Eléonore is a woman of many talents: model and photographer first (she has walked for big names such as Chanel, Jacquemus or Vivienne Westwood, graced the pages of ‘Vogue’ and worked with renowned photographer, Thierry Bouët), in 2019 she went to Alain Ducasse’s culinary school in Paris before heading to Los Angeles to add private chef and hospitality consultant to her resume. And so it goes that now she collaborates with brands through catering, hosting events, curating bespoke menus, pop-ups, content creation and brand activations.
Her Instagram is filled with the plumpest, juiciest delights that she brings to life with as much charm, flair and style as the cook herself. One to follow and food creation to aspire to.
Q&A
What was your favorite thing about attending culinary school in Paris?
I did an intense course of two weeks that was offered by a friend when I didn’t really know if I wanted to become a chef. It turned out to be the best gift ever because I learned so much and it made me want to pursue this as a career.
Between modeling, photographing, hosting, curating menus and holding pop-ups you wear a lot of hats - is there any one thing that ties all these things together in your life or do you like things separate and keeping you on your toes?
What ties everything together is hospitality. Whether I’m curating a menu, hosting a pop-up, or developing personal projects, the goal is always the same: to create memorable experiences that make people feel welcome and cared for. Hospitality is at the heart of everything I do.
What is your first memory of food and cooking?
It’s hard to remember this far but I think the earliest memory I would have would be of my dad showing me how to make a 7 hour lamb. He would usually make lunch on Sunday’s and I loved watching him cook.
Who do you like cooking for the most?
I love cooking the most for my loved ones. There's something special about preparing a meal for the people I care about—it's a way to show my appreciation and create meaningful moments together.
When you are alone, what do you cook yourself for dinner?
It really depends on how I'm feeling. Sometimes, when I need to test recipes for work, I'll go all out and put in the effort to create something truly special. Other times, I’m in a more relaxed mood and will just whip up something quick and simple with whatever’s left in the fridge.
What is your favorite ingredient at the moment?
I’ve been cooking a lot with tomatoes because the season is almost over and I want to savor them as much as I can!
Set on PORTA’s Penelope Serving Platter, accompanied by a peppery salad in our Arco Serving Bowl and framed by our Rhythmo linens, we have never seen a more delicious and inviting lunch.
Recipe: Ricotta Gnocchi with Asparagus, Peas, and crispy Prosciutto
Ingredients:
340g Ricotta
1 Egg
120g 00 Flour (plus extra as needed)
½ cup grated Pecorino (plus extra for serving)
Freshly ground black pepper
Salt
4 Shallots, thinly sliced
2 bunches Asparagus, ends removed, cut into small pieces
½ cup Fresh or frozen peas
2 tbsp Unsalted butter
400g Crème fraîche
100g Prosciutto, torn into strips
Extra virgin olive oil, for drizzling
To Make the Ricotta Gnocchi: In a large mixing bowl, combine the ricotta and egg, mixing until smooth. Gradually add the flour, a little at a time, mixing well after each addition. Incorporate the grated Pecorino, along with a pinch of salt and freshly ground black pepper. Once the dough starts to form, transfer it to a floured surface. Knead gently until the dough is soft, smooth, and no longer sticky. If needed, add more flour gradually until the dough reaches the desired consistency. Shape the dough into a ball, cover it with a towel, and let it rest for 3-5 minutes. Divide the dough into strips and roll each one into thin ropes. Cut the ropes into small, pillow-like pieces to form the gnocchi. Lightly dust the gnocchi with flour and place them on a floured sheet pan.
Prepare the Sauce: Bring a large pot of water to a boil. Once boiling add a couple tablespoons of salt (the water should taste like the ocean). In a medium saucepan over medium-high heat, cook the prosciutto strips until crispy. Remove and set aside on a plate lined with paper towels. Bring a pot of water to boil. Blanch the peas for about 1 minute until just tender, then transfer them to a bowl of ice water to stop the cooking. Drain and set aside. Heat a large sauté pan over medium-high heat and add the butter. Once melted, add the shallots and cook until they become translucent. Add the asparagus and sauté until they just begin to brown but still retain a slight crunch, about 3-4 minutes. Stir in the peas, and season with salt and pepper. Cook for an additional 2-3 minutes, making sure the vegetables stay crisp. Reduce the heat to low, add the crème fraîche, and gently stir until everything is well combined and the sauce is heated through.
Cook the Gnocchi: Add the gnocchi to the boiling water. They are ready when they float to the surface, which should take about 2,3 minutes. Using a slotted spoon, transfer the gnocchi directly into the pan with the sauce. Toss gently to coat the gnocchi in the sauce.
Serve: Transfer the gnocchi and sauce to a large serving platter.
Sprinkle with additional grated pecorino, a drizzle of olive oil, and top with the crispy prosciutto.
Serve immediately and enjoy!
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About In The Kitchen With
PORTA offers a uniquely honed edit of homewares from Europe bringing unique character and thoughtful design to your table and home in a way that simultaneously celebrates tradition while embracing contemporary style. Through our travels, interests and obsessions we bring storied traditions and histories to light so they can be engaged with in new ways. Many chefs explore and play with similar interests and ideas through food, and in our seriesIn The Kitchen With…we hope to highlight the joy and creativity that happens from stove to table by inviting chefs to whip up something wonderful on (or accessorized by) PORTA products. Each chef is generously sharing their recipe with us so that we can all recreate the magic at home, and answering a few questions about their love of food and approach to bringing people together around the table.