WINEFOODMUSIC LIVE - OLIVIA RUIZ

Olivia Ruiz, stage name of Olivia Blanc, is a French singer-songwriter, singer, actress, director and novelist born on January 1, 1980 in Carcassonne.





Gérard Bertrand: hello everyone, welcome to the tenth edition of food wine and music today at Château l'Hospitalet with chef Laurent Chabbert who is with us and with a guest of honor very special, a special guest since she is from the region, I ask you to welcome Olivia Ruiz.
Olivia Ruiz: Hi everyone.
Gérard Bertrand: How are you, Olivia?
Olivia Ruiz: but it's going really well with these beautiful products. It can go well, there is a disaster happening next but otherwise it's fine.
Gérard Bertrand: so it's incredible because Olivia you spent three months in Narbonne beach in Le Touquet 3 minutes from here and today we're doing the live you're in Paris no matter what
Olivia Ruiz: it's nonsense, but well, it's said, the main thing is to be there. But it's true that I I I I it makes you want to see everything that's going on.
Gérard Bertrand: so the chef what are we going to... what's on the program tonight?
Laurent Chabbert: Hello Olivia and hello everyone.
Olivia Ruiz: Hi.
Laurent Chabbert: so today we're going to make a vegetable pressé and crumbled piglet, piglet from Roquetaillade so next to Limoux with a virgin of tomato zucchini and olives, a homemade barbecue sauce, a few small herbs . Then a veal chop, so we just removed the chop to make it easier to cut… from the Pyrenees with homemade mash with shallot sauce, a few crisps… and then we have something new, so it’s red wine baballes and red fruits that we will see on sale from next week at the hotel.
Gérard Bertrand: perfect! So I'm happy because in fact Olivia today…keeps the chef coming…it's important because Laurent Chabbert today he has a match in the match thanks to you since in fact he's going to compete with Yannick's kitchens Alléno since we wanted to do something because it's good that you have requirements, it will challenge, since in fact you will be able to taste almost the same thing live with... which was delivered directly by the kitchens of chef three stars Yannick Alléno in Paris. So it's great because we'll be able to do a chef challenge, it's the masterchef today between Narbonne and Paris so we left then...
Olivia Ruiz: knowing that the Parisian is already for Narbonne so the challenge is a bit doomed.
Laurent Chabbert: thank you!
Gérard Bertrand: Olivia, on the other hand, I'm going to tell you something, we're going to start having a drink and we couldn't start drinking anything other than a wine from the city of Carcassonne since we officially launched this heritage range yesterday worldwide, we were at the Hôtel de la Cité where we had a wonderful time. So it's a 2018 a Merlot from the city of Carcassonne, it will remind you of that.
Olivia Ruiz: oh well yes, although oddly less good gabach the first one that ticked me off was the tautavel, it's a shame for me.
Gérard Bertrand: no no no not at all because we are very proud... of yours.
Olivia Ruiz: Cheers Gerard!
Gérard Bertrand: health!
Gérard Bertrand: so a few words Olivia, how did you experience this confinement at Narbonne plage on the sly
Olivia Ruiz: yeah exactly, so still what was cool was that I wasn't confined confined every day with my little guy who is 4 and a half years old, cycling the seafront for authorized hours and at least you see the little life that is going well and the traders of a super butcher at Narbonne extraordinary beach, so there you go... and suddenly this little daily life still at a good distance allowed us to hold on because my son like me we like people, we like to chat, share so we would have been very unhappy if we had stayed in Paris and we had been forced for our safety to stay locked up a little longer from there, we are lucky.
Gérard Bertrand: what did you do for 3 months?
Olivia Ruiz: so listen I…well first I kept my son quite a bit because at four and a half years old it takes energy from you, you know… and then I I wrote, of course, the fact of having finished the chest of drawers with colored drawers.
Gérard Bertrand: we'll talk about it.
Olivia Ruiz: Well, there was a moment when I needed to find that refuge. I invented myself in this book very comforting women and the fact that she leaves, to go to others, to console others... here I needed to immerse myself again so for the second it seems that it will still be this Occitan decor which is so dear to me and which will inspire me until my last breath.
Gérard Bertrand: That's good, that's great.
Olivia Ruiz: and again, I'm not going to explain this to you.
Gérard Bertrand: no, but the good thing is that we have the same common roots. So me but my family comes from, four generations ago, from the Alps, you are the Spanish side and so but it's still Marseillette and then Marseillette is your native village and your village of hearts because I know that you were born in Carcassonne, I in Narbonne, but it's Marseillette. So I there are two stars in Marseillette there's Olivia Ruiz and Jancis Robinson, the wine woman in the world so I'm going to arrange a meeting with her because you are the two most important people in Marseillette and in fact you don't know each other so I learned that I was amazed but
Olivia Ruiz: but definitely because me in addition to these girls in wine is something that interests me because I know that it is probably more difficult than elsewhere to find a place like in a lot of men's jobs and then as you say Marseillette it's a pocket handkerchief we and 700 I believe in everything finally I'm not there but there are my parents so it amazes me because I... when we go out a bit, I continue to go to the café to go to the village festivals when I'm there, it's important to me...and so I haven't met her and you'll have to introduce her to me otherwise a of these four I'm going to knock on his door...
Gérard Bertrand: exactly exactly, so I remember because when I was younger and I sometimes listened to Radio Marseillette, does that still speak to you?
Olivia Ruiz: I was an animator from the age of 6 until I was 16, guess what.
Gérard Bertrand: I took the train at Epoque from Lusignan to Carcassonne when I was at the agricultural school, so with the bell tower that you can see from afar from Marseillette. It also reminds me of my childhood and adolescence, exactly.
And so for the musical activity I believe that you are also preparing something, right?
Olivia Ruiz: yeah, because I joined, I became an associate artist of the national scene of greater Narbonne
Gérard Bertrand: exactly.
Olivia Ruiz: Here it is and I did a creation there last November that was supposed to go back in March around… around each other. For a show and there too to create a link around songs as marked by the Spaniards of France or the Mediterraneans in the broader sense of the term. A little poetic journey on the importance of changing our view of the other, of erasing our reflexes of rejection, of relearning to see the difference as the greatest wealth.
Gérard Bertrand: That's good. And when will it restart? When will it restart?
Olivia Ruiz: suddenly at the beginning of October with the bouffes du nord, from November 03 to 07.
Gérard Bertrand: very good. So boss are you ready?
Laurent Chabbert: yeah!
Gérard Bertrand: so the chef is ready so we're going to have a game together, I don't know what's wrong with you. So um...
Olivia Ruiz: so okey. so...
Gérard Bertrand: so chief what...
Olivia Ruiz:so me on the entrance...
Gérard Bertrand: it's a magnificent chef, what is it then?
Olivia Ruiz: ola it's beautiful, wait is that the entrance or is it?
Gérard Bertrand: There you have a choice I think….
Olivia Ruiz:that's it?
Gérard Bertrand: That's for later.
Olivia Ruiz: olala but it's beautiful.
Gérard Bertrand: so boss go ahead, tell us.
Laurent Chabbert: so we have the piglet shoulder pressé. So the piglet I just put below, peppers, zucchini, eggplant that we confit in olive oil. We added a little sage, a little olive pruning, olive oil from the candied tomato; here the barbecue sauce that we made in house and the shiso sorbet, the shiso that comes from the Françoise family.
Gérard Bertrand: Beautiful. So I'm going to taste chef. Do you want to taste with me or...
Laurent Chabbert: no, I have to work a little bit.
Gérard Bertrand: you have to work a little.
Gérard Bertrand: Well then...
Laurent Chabbert: here I just add the virgin sauce.
Gérard Bertrand: have you started tasting Olivia yourself?
Olivia Ruiz: So look, I don't know if you can see.
Gérard Bertrand:ha, that's beautiful!
Olivia Ruiz: but anyway it's beautiful.
Gérard Bertrand: It's wonderful, yeah.
Gérard Bertrand: so we'll thank Chef Alléno...
Olivia Ruiz: oh yes, we're going to thank him.
Gérard Bertrand: so I'll have a taste. Ha there you go...
Olivia Ruiz: Narbonne is beautiful too.
Laurent Chabbert: we are there too yes.
Gérard Bertrand: Beautiful.
Olivia Ruiz: It's a marvel. It's incredible cooking, it's caramelized, it's melting and crispy. It's great, it's not greasy.
Gérard Bertrand: Is it okay, Olivia? I have... I have a difficult life. I even lick my fingers.
Olivia Ruiz: honestly between beautiful trips, good food, good wine I often think to myself, poor Gérard isn't easy. And then your estate too, we don't talk about it, but it's a place of magic. For coming to your concert...
Gérard Bertrand:yes, it was already in 2012.
Olivia Ruiz: playing in this place is magical. Well then I had already come as a client to the hotel to spend a night before, well before and I had had a great time. And then a few years later the concert. So really this place is a little cocoon. It is both huge, at the height of everything you have built and which makes us shine for the rest of the world and of which we are not a little proud. But that's what's so magical about this place is that it's a little cocoon at the same time.
Gérard Bertrand: yes and then you know it was in 2012 so we're going to toast our friend jean cormier who left us, who was there with us, and you remember we finished at 5am in the morning with jean cormier telling stories, we had raised our elbows a few times.
Olivia Ruiz: oh yeah but we're good at that; Well of course his big elbow lifter competition, but I had forgotten he told me so much.
Gérard Bertrand: and yes…the marathon of elbow lifters.
Olivia Ruiz:what a laugh...you know I came to play, I lost my grandmother the day before.
Gérard Bertrand:I know...
Olivia Ruiz: but I didn't want to cancel, it was a nice moment
Gérard Bertrand: yes I remember, besides there was your whole family who were much more worried than you before the concert. I remember it very well.
Olivia Ruiz: well yeah, I trusted...
Gérard Bertrand: when we're on stage...so what do you want us to do...what do you want us to do because I know you give us the pleasure of making a few notes a cappella so…
Olivia Ruiz: well I want to tell you what would you like? Fancy some Spanish? Do you want French? Do you want English?
Gérard Bertrand: listen then, no, but I...
Olivia Ruiz: what kind of music do you like Gerard?
Gérard Bertrand: no, I was...
Olivia Ruiz:I kinda know.
Gérard Bertrand: I was amazed because I saw that your roots were Rock Five and that you were a fan of Lenny Kravitz. It's incredible !
Olivia Ruiz:Oh yeah! Rolala but that's... we're going to have to...
Gérard Bertrand: no no, but you do what you want.
Olivia Ruiz: It's going to be complicated but yes of course when I was a kid I loved it. What was it that I sang at that time of a little Rock that I could remember...it's true that I forgot a little bit. What else could we sing from home?
Gérard Bertrand: but no...
Olivia Ruiz: something that reminds you of home. Well we're going to do a little bit of "I'm dragging my feet".
Gérard Bertrand:that's flawless.
Olivia Ruiz: It's still a song about the café de la Marseillette.
Gérard Bertrand: exactly!
Olivia Ruiz: live music.
Gérard Bertrand: well done!
Olivia Ruiz: Here you go. We are good in Marseillette.
Gérard Bertrand: yeah and then that…you know what when you sing that, it reminds me with my sister on the way to school, since we were leaving my house to go to school in village in Saint-André-de-Roquelongue And so we did 500 meters every day and there I had my cousins, my cousins ​​and therefore knock-knees, often rapped.
Olivia Ruiz: and the scent of freedom!
Gérard Bertrand: Yeah, exactly. And we stopped at the grocery store to buy carambars. For 10 cents we got fifteen.
Olivia Ruiz: but of course, otherwise it's not funny...and malakoffs, you didn't have them...me, malakoffs were my big thing when I was little.
Gérard Bertrand: so you know what? So you know what? I fell over backwards because there is a tobacco shop in Narbonne...
Olivia Ruiz: but...
Gérard Bertrand: at the bottom of the Carcassonne bridge which sells Malakoff.
Olivia Ruiz: I know, next to the super nice hotel behind the train station, right?
Gérard Bertrand: no no no no the one at the bottom of the Carcassonne bridge, you know that was closed for a long time...
Olivia Ruiz: Well that was the one I think.
Gérard Bertrand: no, and he sells Malakoffs. So I just go there to buy myself a few when I buy the newspaper because it reminds me of…
Olivia Ruiz: and they don't taste the same.
Gérard Bertrand: uh…
Olivia Ruiz:Don't you think they taste quite the same?
Gérard Bertrand: no...no, it's our taste that has changed, it's not the same.
Olivia Ruiz: Ha yeah, that's quite possible, that's quite possible.
Gérard Bertrand: yes, yes, yes, it's not the same. So regarding…
Olivia Ruiz: ah well what a delight to say that!
Gérard Bertrand: It's good huh?!
Olivia Ruiz: rolalalala, good at the same time when we studied with Alléno je???
Gérard Bertrand: so listen...
Olivia Ruiz:I don't know how we can't do something big.
Gérard Bertrand: tell me a little bit because in fact you are very eclectic because of course the singing, the music, my theater, the writing uh…what is still missing?... of course privacy, mom etc. but what is lacking in your madness or in your will to create, what would you like to do? You do photography too...what is it that you would like to explore that you haven't done yet?
Olivia Ruiz: so I did a little but not enough, I admit that being behind the camera is still something I would really like. And in front, in front I haven't done much too, although it's great, I love being an actress because imagine yourself, it's as if you were to become a waiter tomorrow, what a joy not to be the boss, what happy to be the boss's tool. The holidays are when you're used to managing 25 guys and... well, less.
Gerard Bertrand: 350.
Olivia Ruiz:Here you go
Gérard Bertrand: but you are already a lot.
Olivia Ruiz: Yeah but then here goes...
Gérard Bertrand: because when...you did "state of emergency" in 2019, it was a TV movie, right? And there you would like to go a little behind the camera because it is a logical continuation for you?
Olivia Ruiz: yeah, I have to admit that "the dresser with colored drawers" I wrote it like a movie, really weighing the images
Gérard Bertrand: That's right.
Olivia Ruiz:sometimes I would stop and do the character voices. I have, I have stuff in my phone where I have the three sisters who are half yelling at each other in Spanish, in Occitan, in French because I needed it to be very embodied for my writing. So maybe that's…
Gérard Bertrand: what is your role model, who are or what is your role model as a director? Me there is one that impresses me is Clint Eastwood because the way he holds the camera is incredible! And the speed at which it films.
Olivia Ruiz: ha yes that's great! Yeah but it's true that I tend to look for medium height models here because here we are touching one of the masters who has...
Gérard Bertrand:yes...
Olivia Ruiz:Here you go...
Gérard Bertrand: but he goes fast, you've seen he's not the most expensive budget, he films very quickly.
Olivia Ruiz: no it's true you're right, it's true. And it's also always a great exercise for the actors precisely because it goes fast. And then he flies helicopters, planes and then… no, but the guy is still something… in the French girls you see I love Maïwenn, I love Noémie Lvovsky.
Gérard Bertrand: ha yes.
Olivia Ruiz: I obviously love Almodovar is one of my cults but the others too, Carlos Saura. As soon as it touches on Latin cinema, it touches a strong sensibility in me.
Gérard Bertrand: and you see a difference…do you see a big difference between Spanish cinema and French cinema? Because it's two auteur cinemas, what's the difference for you? Because good Spanish cinema here we know Almodovar but there are certainly others… but do you see a big difference between the Spanish approach and the French approach in terms of cinema?
Olivia Ruiz: I find that every time it plays with codes that are risky and I love this limit. Often we are at the limit of kitsch with Spanish.
Gérard Bertrand: yes.
Olivia Ruiz:sometimes you're into something you don't know. You say to yourself my god it's going to be a telenovela and finally you find yourself in a hyper dreamlike thing. It's more sensual.
Gérard Bertrand: yeah.
Olivia Ruiz: it's more distinct, it's less cerebral, it's more about a body thing. So it's true that I'm extremely sensitive to it, but you have plenty of French directors that I adore, Dupontel you see. Dupontel is really a tone that speaks to me. This humor touches me, it touches me…here it is.
Gérard Bertrand: and what is it, what is your favorite place in Spain if there is one?
Olivia Ruiz: I love Granada, but I think it's still Portlligat.
Gérard Bertrand: yes.
Olivia Ruiz: touching Cadaqués.When you pass behind Cadaqués and go to Dali's house, that little fishing port there...
Gérard Bertrand: yes
Olivia Ruiz: you have nothing, just a small residence, a small hotel. There...
Gérard Bertrand: It has the same effect on me because as soon as I cross the border, the simple fact of hearing another language, you feel out of place there and we are lucky because we're an hour away by car...
Olivia Ruiz: and yeah.
Gérard Bertrand: so it's still a great privilege to be able to play on both borders like that. And so for 3 months now everything is closed.
Olivia Ruiz: but it's okay...normally everything will be unlocked on the 22nd, we're counting on it, we're counting on it.
Gérard Bertrand: so I lost...it got disconnected you see I have a little technical problem.
Olivia Ruiz: ha...
Gérard Bertrand:Can you hear me there?
Olivia Ruiz: Yeah, I can hear you.
Gérard Bertrand: Ha that's it, I had a technical problem, I had unplugged my microphone. So chief what are we going to eat here? Because Olivia is ready, we're going to taste the, we're going to taste the Tautavel now Olivia.
Olivia Ruiz: gone.
Gérard Bertrand: we're going to taste the Tautavel, 2018 vintage. So, chef, where are we?
Laurent Chabbert: so here we are in the PO.
Gérard Bertrand: Ah well, that's why there is no coincidence, we are in the eastern Pyrenees, we are among the Catalans. So?
Laurent Chabbert: so the Catalan calf that has grazed, so the Vedell calf as it is actually called there. So with the shallot sauce…the ribs I grilled it on the barbecue, a real muslin mash, we just added a tiny bit of olive oil to give it a little body, the new potato chips, some herbs, oxalis especially to bring acidity. And here I'm going to put you the shallot sauce.
Gérard Bertrand: what do you have to show me? What are you going to eat?
Olivia Ruiz: so it's beautiful as hell. It's a filled artichoke...look at how beautiful it is.
Gérard Bertrand: Oh yes, it's beautiful. So I'm going to tell you, you're going to enjoy it, but you know that artichoke with wine is complicated, but it's magnificent.
Olivia Ruiz:oh no I don't know.
Gérard Bertrand:what's in it?
Olivia Ruiz: but I think he will think well. So I guess the idea is to eat it with the leaves.
Gérard Bertrand:yes, especially with the fingers.
Olivia Ruiz: I imagine he will have thought of your wine. Obviously it's better with the fingers.
Gérard Bertrand: Ah yes. Is it okay?
Gérard Bertrand: It's very good, there's shallots, it's very vinegary, there's chives.
Gérard Bertrand: so I'm going to taste the...I'm going to taste the chef's veal. I'm hungry today...
Olivia Ruiz: a smoked fish...that's good, olalalalalala.
Gérard Bertrand:so chief...
Olivia Ruiz: and I who am...
Gérard Bertrand:Excuse me, sir, how long has the calf matured?
Olivia Ruiz: here we don't mature it for very long, on pink we're going to mature it for ten days, it's less important than the beef, as much the beef takes 28 days to complete, but there... and then the barbecue side and let the meat rest well for a little more of what we did there...
Gérard Bertrand:Olivia you have to come and taste this because it's a killer
Olivia Ruiz: well great we'll do that again, I'll be back anyway. I go back and forth for the promotion of the book but on the other hand then the Tautavel but on the other hand I really take advantage of my south there as much as I can it gave me a good excuse to spend time there this confinement story because I am usually kept in Paris for work and there…
Gérard Bertrand: so you know we have good news because the festival is maintained.
Olivia Ruiz: oh that's not really great!
Gérard Bertrand: yes yes from July 21 to 26. So with Dominique Rieux we changed the whole lineup since Ibrahim Maalouf his musicians weren't available, Youri Buenaventura my friend he's stuck in Colombia so er there you go, Pascal Obispo he was unable to do so in fact we did a lineup that isn't very jazz but which has the merit of being spectacular since jazz artists are often…Jean Micolon was supposed to come but he tells me if I'm coming…
Olivia Ruiz:You've had him a few times too.
Gérard Bertrand: Yeah but he's amazing. But the problem he told me if I come I am in quarantine in France and when I return I am in quarantine in England.
Olivia Ruiz: well it's true that the concert is expensive even if we are at home.
Gérard Bertrand: so he couldn't come so we have, we have two evenings, the 21st and 22nd we have Patrick Bruel, the 23rd so we have Cali...
Olivia Ruiz: haaaa good come on I'm blocking you on the 23rd.
Gérard Bertrand:How? Yes so we have Kimberose too, do you know Kimberose?
Olivia Ruiz:It sounds familiar to me, but no, I'm not putting on a face.
Gérard Bertrand: yeah she's a...you have to look at...she's a young French artist who has a bit of the voice of Amy Winehouse you know she has an extraordinary voice.
Olivia Ruiz: just that wow.
Gérard Bertrand: yeah yeah you have to listen. Then we have Christophe Maé on the 25th and we have Jean-Baptiste Guégan on the 26th. But I know Cali is a buddy of yours, right?
Olivia Ruiz: but of course I'm booking the 23rd and 26th as a result.
Gérard Bertrand:there you go...
Olivia Ruiz: but on the 23rd I know we're still going to dance until 6 a.m. and I...so I'm even booking the 24th without my children.
Gérard Bertrand: That's exactly it. So we have a nice program, we have reduced the gauge a bit from 1500 to 1100 so that the public can feel comfortable. That's it and but we absolutely wanted the festival to take place because the artists I spoke to on the phone told me we really need to get back on track because our job is to be on the road what and then and then the musicians have a hard time because the musicians, the intermittents of the show it is nevertheless not very easy for them.
Olivia Ruiz: It's terrible, terrible and above all, we're given no information Here, moreover, last week we expected a lot from the speech that in the end we're all in a kind of artistic blur that starting to get a bit tiring...
Gérard Bertrand: so we took the soil by the horns and we are moving forward because it's important here and so I'm happy that you're joining us and I know that Cali will be happy.
Olivia Ruiz: oh yeah but even more wild that's the problem.
Gérard Bertrand: yes yes you know that during his live we made Picolat boles, do you know the Picolat boles?
Olivia Ruiz: ho but I obviously love it. You should try mine because they're not bad too.
Gérard Bertrand: huh? Ha but that interests me.
Olivia Ruiz: so what did you do? You made veal and beef? Or did you do veal and pork?
Gérard Bertrand: so tell us, tell us...
Laurent Chabbert: yeah with pork too. In fact there is veal, beef and pork.
Olivia Ruiz: what did you do? Did you put sprockets too?
Laurent Chabbert: and then some porcini mushrooms and tomato sauce. And here we are now, so I put it as an aperitif finally offered as soon as you arrive at the restaurant so you can eat it straight away.
Gérard Bertrand: I enjoy the time you talk to him.
Olivia Ruiz: Well yeah I guess. Oh but I haven't finished.
Gérard Bertrand: no, but I boss he took advantage of it...
Olivia Ruiz: tonight when I have all this at home I don't need anymore...
Gérard Bertrand: the chef took advantage of it so I remind everyone that the restaurant is open every day for lunch and dinner and that we also now have a tapas formula, a formula on the terrace. I also remind you that Sunday evening we celebrate music with of course a very festive formula around a jazz group with tapas etc. it's going to be fun.
Laurent Chabbert:yes, well it's not really tapas on Sunday evening, it's more like a four-course tasting menu.
Gérard Bertrand:Okay. And at noon it's Father's Day.
Laurent Chabbert: and at noon it's Father's Day so sorry we already have more room but here we go...for the evening we actually have a few tables left, remember to book what.
Gérard Bertrand: so the chef is in good shape, me too, by the way I tested all the dishes so he is preparing for the festival. So listen to me Olivia, tell me a bit about the chest of drawers with colored drawers because I'm showing it there so it's your new novel which is available in all good bookstores and then online sites so...
Olivia Ruiz: But first the bookstores, you were right to start there because it's important. There, too, the confinement really harmed them. And they are passionate like us, craftsmen who fight for their babies, it's important, you did well to say it. Listen, this is the story of a young woman who all her life looks at her grandmother's chest of drawers with her little cousins ​​and she says bug but what is she hiding in there? How come we can't get near it? What must she hide there? And so here it is...
Gérard Bertrand: we feel the experience there, we feel the experience there.
Olivia Ruiz: and but unfortunately no, I would have liked it so much but no, I would have dreamed of it And so they look at this chest of drawers and then well the grandmother as soon as they approach it screams so they don't know what's in it. And when the grandmother dies, this young woman goes back to her home in Paris, after burying her grandmother in the south. As soon as she opens the door...the rascal, the chest of drawers...so she'll sit down and for one night she'll open the drawers of this chest of drawers and she'll find in each drawer an object and a letter and that's big -mother who will tell her all about her life from the moment in 1939 when she left Spain because her parents had made a decision and who put Rita, the heroine, and her two sisters to flee the Franco regime and the bombings that were coming on Barcelona. And we're going to follow her, we're going to follow her in her love stories up to her problem of never feeling neither from here nor from there, the way in which sometimes she wants to send everything upside down and tell me I'm no longer Spanish, I'm no longer anything and how she will then… here we come to the Marseillette café and how these 4 generations of women will build themselves with this particular heritage which is that of exile which is all the same something and above all…I know you'll understand why I'm telling it like that. When you love the place where you were born, you grew up, when everything goes crazy in your life for a given moment when the scent, for me suddenly of the garrigue, the rock found in the Corbières , the slate, all of a sudden all that is like a house, nothing is going well but I know that the train is passing Nîmes and that's it...I'm starting to think to myself there you don't risk nothing more, soon you risk nothing more. There, and there you go, so that's why exile is a subject that touches me because first of all I came from this exile through three grandparents and also because, in love with my land and hyper regionalist and all that, it's true that I am sensitive to people who have been forced to give up their land… there you go.
Gérard Bertrand: So you wanted to, you would like to read us a little passage, right?
Olivia Ruiz: but of course, so what...
Gérard Bertrand: listen I haven't read it yet because I bought it today, I'm going to read it during my holidays, so of course I leave it up to you to tell us that would you like to tell us.
Olivia Ruiz: listen as I gave you a bit of a start with her sisters, with this little girl who inherits the chest of drawers, maybe I'll start at the first chapter, at the first drawer. So it's no longer the little girl we heard during the prologue saying that her grandmother left her this; we move on to the grandmother's voice. And it's called the baptism medal, it's the first object that the little girl will find in the first drawer.
Olivia Ruiz:"Live Reading".
Gérard Bertrand: It's beautiful!
Olivia Ruiz: we'll stop there.
Gérard Bertrand: and you know, you're quite right because I'm already imagining the script for your next film, and there's something there.
Olivia Ruiz: you know above all what makes this experience so strong for me, it's that the first laps are exactly what I didn't dare to hope for, it's actually people who tell me we read the book and then we questioned our parents, not necessarily Spanish, the Polish parents, the parents… there you go.And the dialogue that it provokes among the few who have already read his family, the pride of origins that is inherent in people who did not feel particularly rich from their parents' journey, it is really the most beautiful of après presents is also a book with love passion, with all that very funny things. But that's it, it's true that this heritage is quite central in the book and it's received as such by the first readers, it's great.
Gérard Bertrand: and I'm sure that when you wrote it, sometimes the pen held on its own, that is to say, it ran, the pen ran faster than your thoughts. Because somewhere like you imagined something that could still have been part of your roots and your origins, cariño for example, it's something you use often so you completely appropriated it, it's It's hard to get out of this story. I'm telling you I like it because my grandmother had a chest of drawers like that with a thousand drawers and so my sister and I were arguing about being able to…when we were kids, to sleep, to slip into her bed there. And so when she left we made lots of discoveries too, letters etc. it was very moving. So here it is...
Olivia Ruiz: You'll have to tell me about that because now that I'm writing, I need beautiful, fantastic materials like that.
Gérard Bertrand: That's exactly it. So boss what do we do now?
Laurent Chabbert:and there you go, I just opened the jar.
Gérard Bertrand:so do you have a little dessert too?
Olivia Ruiz: uh…yes that's in the fridge, wait for me I'm coming.
Gérard Bertrand: so what do we have chief?
Laurent Chabbert: we started with a baba like the rum baba quite simply, but we took the wine.
Gérard Bertrand: that's beautiful, you took it, you put it with wine, right?
Laurent Chabbert: Well, we actually made a mulled wine, and we got our wine back.
Gérard Bertrand: Oh yes, and in a cup?
Laurent Chabbert: in a jar like that you can take it away.
Gérard Bertrand: are you going to serve him like that too?
Laurent Chabbert: We're going to serve it like this in the restaurant.
Olivia Ruiz: I'm not going to take the baba challenge, it's more like a tiramisu I think.
Gérard Bertrand: ho listen, that's not bad too. But you can start tasting.
Laurent Chabbert: and there we added a few currants, a few blackberries, a few blackcurrants to bring more gluttony and sweetness in fact. And afterwards, like mulled wine, we have lots of spices.
Gérard Bertrand: In my opinion, all customers are going to take the jar away from you. I'm going to taste it anyway...
Olivia Ruiz: I don't know about you Gerard, but I'm fantastic. It's a kind of tiramisu but very light coffee, crushed hazelnuts...
Gérard Bertrand: I have to dive into the bottom because the wine is at the bottom, there is blackberry too, right?
Laurent Chabbert: yes, blackberries, gooseberries, blackcurrants.
Gérard Bertrand: It's very good. It's not good, it's not very good, it's excellent. So for that, you know what, Olivia… hold on… we’re going to taste the Languedoc, the third wine, the 2017, because it’s a little lighter wine than the Tautavel.So I remind you that everything...
Olivia Ruiz: that one? Where does that one come from then?
Gérard Bertrand: This one is from the Narbonne side okay? It is a Languedoc so it is a Syrah and a Grenache which is vinified and aged in barrels for 12 months Here, 2017 is a great vintage, it is a very dry vintage. I don't know if you remember the summer of 2017, it was very hot, not a drop of water fell and so it's wines...
Olivia Ruiz: it was a big drama for the farmers here.
Gérard Bertrand: So some villages had to…
Olivia Ruiz: and there had been more frosts, there had been something unlikely.
Gérard Bertrand: it was a complicated year, it was a year of 13 moons, you know the years of 13 moons for farmers and winegrowers are always complicated.
Olivia Ruiz: you know I come from a family of farm workers, not farmers but laborers, so wine I have always harvested, it has always been something... so the Languedoc.
Gérard Bertrand: but you know in Marseillette we are in the Minervois we are no longer in the Corbières, be careful.
Olivia Ruiz: so imagine that my parents' house is on the banks of the Aude. So in front of the house, I have the Corbières, behind the house I have the Minervois.
Gérard Bertrand: because you actually see the Laric.
Olivia Ruiz: there I am...I see the whole of Laric from one end to the other. Good behind I can not see the black mountain but there you go. But really we are in this place and it's true that I... I'm going to have so many favorites in areas like La Livinière or Camplong, it's true that even this land is incredible!
Gérard Bertrand: she mostly talks to you.
Olivia Ruiz: well in wine she talks to me because it's true that...it's beyond...it's really a place beyond who will use the reason what. And the same after on the side of ben voilà de Tautavel, de Fitou. But I really have acquaintances too with these, with these perfumes which are more structured but which correspond completely to my...
Gérard Bertrand: and you didn't tell us, you didn't tell us...you like to cook I guess when people listen to you.
Olivia Ruiz: ha love it! I love that !
Gérard Bertrand: and what's your...what's your...your favorite thing?
Olivia Ruiz: well then Narbonne plage I have nothing to cook for so it was hell but now it's true that I cook mainly as a child so everything for four years has been a question of feed my son unusual things. So well we are on asparagus, crayfish, coriander salads. You see we try to get little things like that that are quite cool in the summer. Lots of things based on melon, verbena, gazpacho… he loves it, even at Narbonne plage for 3 months I made myself a little aromatic garden. And in Paris it's the same. And then he already arrives, chives, sage… he already knows, four and a half years old, everything he needs and suddenly we both cook quite a bit. But I really like my grandmother's dishes, everything beef bourguignon, want old simmered dishes, I haven't tried stuff like beef tongue all that...but here I like blanquettes, I like it clinging to the bottom of the pan.
Gérard Bertrand: It's good though.
Olivia Ruiz: yeah but that's too much for me All that is, all that is… sweetbreads and all that, that's the textures for me.
Gérard Bertrand: good boss, I think you could hire him for the summer. He's going to hire you for the summer.
Olivia Ruiz: we can do a trade if you want.
Gérard Bertrand: no, but you know what, when you're available, we'll do a live in the kitchen with you, it's going to be even funnier. Huh boss?
Olivia Ruiz: ha but I love it! I grew up there, love it! Even in the summer if you want the boys.
Gérard Bertrand: yes me after from August 1st to 15th I'm going to rest a bit so we're going to resume the lives afterwards but at the end of the summer yes, at the end of the summer.
Olivia Ruiz: great! Yeah I'm over there anyway I'm not moving anymore, I'm enjoying.
Gérard Bertrand: well listen to me I…I remembered several things, first I will invite you to lunch as soon as you are back.
Olivia Ruiz: I'm already coming on Monday to get you some bottles, to start, first date.
Gérard Bertrand: then, I recommend the chest of drawers with colored drawers, published by Lattes. In all good bookstores in France. And so I recommend that you book your tickets quickly for jazz at l'Hospitalet from July 21 to 26. And you will also have the opportunity to meet Olivia Ruiz for a few evenings. So, Olivia, thank you, I kiss you...
Olivia Ruiz: thanks guys, it was a treat! We thank Yannick Alléno, and his little guy, the card fell, you have the name in mind, wait…and Amar, from L’ascencion because it’s still…
Gérard Bertrand: here and then you have a special dedication from Katia Daguet Alonso who is like you of Spanish origin, who spoke with you so who kisses you too. Have a nice weekend and see you next week.
Olivia Ruiz: yeah be well boys and see you soon but in the kitchen.
Gérard Bertrand: goodbye everyone!
Olivia Ruiz: goodbye everyone!
Laurent Chabbert: goodbye.
.
Limited offer
Heritage Box
Three Languedoc appellations
36.25 € 34.17 €
Gerard Bertrand-Heritage Tautavel-An 560-Grenache, Carignan, Syrah-AOP Côtes du Roussillon Villages Tautavel
Heritage "An 560" red 2019 Tautavel
AOP Côtes du Roussillon Villages Tautavel
  11.58 €