we tried to make it a little salty. look, there is no one definition for what makes a wine natural. but the general concept is that natural wine is made at the very least of organic grapes and processed with no additives or preservatives. this is beautiful. for those who aren t winos, there is a pretty contentious relationship between the natural crowd and the traditional. as long as people drinking wine, i m happy. this looks beautiful. this is the billy. and you grill it? i grilled it. what s readily apparent in her cooking is her unique take on african french fusion. it s a very special dish from africa. the sauce is red mixed with a bouillon of smoked fritsch. we use gumbo. okay. you use the same word? we call it okra, but okra is
The cutting edge of paris s art seen who look to change that. in france you are exposed to art. but you re exposed to the domination of a culture of others. what you are seeing are works of them by them about people like us. miriam ibrahim is an artwork powerhouse. she has a beautiful gallery in chicago, and she is opening a brand-new one in paris. mariane including her friend rafael barontini. western people who were colonizing africa. as a black person or as a mix as a brown, thinking to make art requires a lot of audacity and a lot of confidence. because what you are motivated is what you see that look likes you. for lunch, a home-cooked meal
Used in the dish called gumbo. it s sort of a convergence of french, african, african american and native culture into one. this is beautiful. this is very interesting to me because this is like not traditional french food. and we re sitting in the middle of paris. but this kind of food is very inspiring with all nationality we have here. like we have more nationalities. all the time at school when we grew up, we eat everything. we try the couscous, the gumbo. france has a long history of colonialism across africa, asia, and the caribbean. following world war ii and decolonization, many immigrants from former french colonies settled in the suburbs of paris and brought their food traditions with them. i grew up minutes from here. so how was it growing up here? it s very different in the center of paris where it s a bit more of a mono culture people.
for the big ships that you see today, they get grander and grander, and i came from africa when i was nine years old. i did not have that same path. my mom was the only one to raise me. where in africa is your mom from? s and when you re a kid, you have dreams. even if you cannot reach it, you try. the person who brought me here, when he told me, where would you like to go? as a joke, i said lsa. he was not expecting this name to come out of my mouth, but it is what it is. that is pretty cool. you come and happen to be bold enough to tell somebody, i am going to cook at the palace and here you are, cooking for the
Raphael barontini. western people who were colonizing africa. as a black person or as a mix as a brown, thinking to make art requires a lot of audacity and a lot of confidence. because what you are motivated is what you see that look likes you. for lunch, a home-cooked meal inspired by rafael s italian and caribbean roots. mango and shrimp salad. tomato and mozzarella. acra. going to mix, and it s now translating in my paintings and my works. do you think like being able to be in this neighborhood and in this space allows you to do your work better? because you always talk about musicians, especially rappers. they become famous. they re really inspired by their environment where they re raised. but moment you leave, you lose your connection with the content. that s absolutely why i m