S16 Ep8: Manon La Greve on how The Great British Bake Off Changed her life, turning failure into a positive and

Desert Island Dishes

Food, Food Interview, Desert Island, Desert Island Dishes, Arts, Food Podcast, Dish, Interview, Society & Culture, Cooking, Chef, Personal Journals

4.8 • 780 Ratings

🗓️ 26 November 2024

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

It's the season finale and my guest today is Manon La Greve.

Born and raised in France, Manon came to the UK to work as an au pair and then rose to fame as a quarter finalist on The Great British Bake Off in 2018 and has become known and loved for her delicious French inspired recipes. Described as a culinary sensation, she’s now the author of two cookbooks,

She says she takes inspiration not only from her French heritage, and her London discoveries, but also from her travels around the world. When asked to describe her cooking style in 3 words she’s said it is French food made easy.

Thank you so much to the brilliant Maldon Salt for sponsoring this season of Desert Island Dishes. I am a huge fan and long-time genuine customer so to be working with them is a dream come true.

Don't forget to rate, review and subscribe if you enjoy today's episode and you can find me over on Instagram @Desertislanddishes or over on the website www.desertislanddishes.co. You can also sign up for my newsletter where I send you one easy and delicious weeknight recipe over at www.dinnertonight.substack.com

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Transcript

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0:00.0	This season of Desert Island dishes is sponsored by Mould and Salt, the finest natural sea salt flakes handcrafted from the British coastline.
0:08.3	They are, quite frankly, the masters of salt, putting craft care and passion into everything they do.
0:14.7	You only have to read one of my recipes to know that I use Mold and Salt every single day for all of my cooking. To say I am a
0:22.9	fan is an understatement. So to be working with them this season is a dream come true. I'm often
0:29.0	asked about the secret to getting better at cooking and my answer is honestly always the same. It
0:34.4	comes down to seasoning and not just as an afterthought. You have to season at every stage
0:40.2	and that's why I love mould and salt. It's light and delicate due to the soft and crunchy pyramid
0:46.4	shape flakes and it's just the easiest way to take simple dishes to the next level. Trust me,
0:53.0	your cooking life will not be the same. Thank you very
0:56.2	much to Molden Salt. Hi, I'm Margie Nomura and welcome to the Desert Island Dishes podcast.
1:05.8	This is the podcast where every week I ask my guests to choose their seven Desert Island dishes.
1:11.6	These range from finding out about the dish that most reminds them of their childhood,
1:15.6	the best dish they've ever eaten, and of course the last dish they would choose to eat
1:20.6	before being cast off to the Desert Island.
1:23.6	The question is, what would you choose as your last meal?
1:26.6	Hi, how are you all? I can't believe it, but we're on to the final episode of this season of Desert Island Dishes, and it's a lovely one to end on.
1:36.3	Manon has the kind of accent that could just make anything sound gorgeous, and I love sitting down with her and hearing the story of how she got to where she is
1:45.6	today. I've said this before but I do just think there's so much value in hearing other people's
1:50.9	stories and the opportunities they grabbed, the risks they took or really how one decision
1:57.4	turned out to be life-changing. One of the very lovely and completely unexpected parts of
2:03.1	my job is that I get a lot of messages from people saying that they listen to someone's story
2:08.8	on Desert Island Dishes and it inspired them to change career or take a leap and do something
	...

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