The ultimate guide to a successful beach party

It is a scene that we have all experienced. No sooner have we arrived at the party, we realize that the salad dressing has fallen to the bottom of the bag, that the chips have exploded into a thousand pieces, and that the sandwich bread has lost its moisture… Something that is immediately disappointing. However, making an outdoor lunch that’s gourmet, hearty, and keeps it that way is totally possible. That’s the belief of author and culinary journalist, Instagram queen of picnics, Raphaelle Marshall. His love for fast lunches even led him to write a book called Picnic passion (1), published by Editions Michel Lafon. She tells us her top tips for cooking a beach party in peace and gluttony.

Get rid of the rules

“The nice thing about a picnic is that there are no rules. There’s no commitment to an appetizer, main course or dessert… You can also have a lot and eliminate the simple sandwich you each eat on your own.” For Raffaele Marshall, any occasion is good for a party, no matter where it is. “Whether on a boat, hiking, or at the beach, I never leave home without having something to eat. hug in my bag.”

For the author, “a picnic is an adventure”, and this is very easy to improvise. “There are things that should not be predicted. For example, instead of cutting a melon that we bother to store in a bag, we take it whole. Then cut in half on the spot before tasting with a spoon.” Besides, not everything has to be prepared at home. “On the way, you can get things like fried chicken, fresh fruit, cold food.”

A picnic is an adventure

Raphael Marshall

S:to equip good stuff

If Rafael Marshall goes on a spontaneous picnic, there are a few items he always makes sure to take with him: “In general, I always take a knife and fork with you. I take a real fork, they’re more practical and it doesn’t take up too much space or weigh down the bag.” A thermos is also a great ally. “For a picnic on the beach, you can very well slip into a fresh gazpacho that will stay at room temperature. As for the pumpkin, you can spice up the water by adding lemon, mint, honey… Anything is possible.”

The culinary author claims that it is important to minimize its possibilities. “Of course, you have to think about the environment you’re in, but I like to take what I planned to eat at home. For example, if I’m going to eat zucchini flan with cheese, I just wrap it in paper and a tea towel and take it with me.” To do this, we put a cooler or it does not take much time to eat once there.

Focus on raw vegetables

“You have to bet on refreshing products.” According to the expert, fruits and vegetables are necessary to go in your shopping bag or refrigerator for a picnic on the beach; it’s hot, we’re on the move, and we’ll need cooling products like carrots, fennel, baby radishes, cucumbers, cherry tomatoes… It’s important to think,” he insists. Then you just have to dip them in many paws; “You can absolutely take anchovies, hummus, tapenade… You just have to slip some into little jam jars, it’s transportable OK!”

Vitamin salads

We avoid a simple green salad, which risks tiring when we get to the beach, to resort to mixed salads. “We can make a lot, just from the different bases that are available: quinoa, lentils, barley, couscous pearls, wheat… Then we add tomatoes, cucumbers, peppers, feta or even pomegranate seeds. And from the hygienic point of view, the specialist reassures. “We tend to be afraid, but most foods resist well, except of course yogurt or raw fish. Mozzarella, for example, we might worry if it’s not fresh, when in fact it’s better eaten at room temperature.” Moreover, the famous spun cheese in Italy is stored at room temperature and never sees the inside of the refrigerator.

Separate the spices

Let’s remember the exclamation attributed to Paul Bocuse. “It’s all a matter of gestures, and for me one of the most beautiful ones remains the spice. On your fingers. This is a capital gesture. The signature dish.” Like a famous chef, any epicurean worthy of the name will refuse to give up sauces, herbs and spices when dining alfresco. “You can very well slide the sauces into small jam jars, which you have to seal well.” There is no need to give up fresh herbs either. “For basil, mint or coriander, you can absolutely take it in a bunch and detach the leaves when eating.” And to make sure that they keep all their freshness, we wrap them with a damp paper towel.

In the video: 5 refreshing fruit water recipes

“Travel Cakes” for dessert

If we refuse the frozen preparation, Raphael Marshall has no ideas related to desserts. The perfect recipe is clafoutis, I love it. It’s a cake that travels very well, plus it’s delicious decorated with cherries, pears, apples or even chocolate chips,” enthuses the journalist. Cake is also a practical option. “I make a hazelnut cake, but I also take a small jar of spread to combine the two. Don’t be afraid to choose alternatives. For example, the other day I was making pancakes with raisins. Instead of tasting it with cream, I took a jar of almond puree and some jam.” As for foods to avoid, avoid custard-based preparations, fruit desserts, or even puff pastry, which go rancid quickly in the sun. All you have to do is fill your cart.

(1) Picnic passion , by Raphael Marshall, Ed. Michel Lafon, 125 pages, €14.95.