France’s most famous culinary journalist talks about the tender bond he has with his dog, Nala, whose food he cooks himself.
“I grew up with dogs and cats in Lyon, where I was lucky enough to have a big garden. When I arrived in Paris, the idea of owning a dog was taboo, as I considered it inappropriate for an animal to live in an apartment. But it was without the determination of my wife and daughters… I finally made the fatal mistake of saying: “Let’s see if your academic results are good.” I was trapped.
My wife insisted on the breed, an Australian Shepherd, and my daughters named our dog Nala, meaning: The Lion King. Having nothing to say in this matter, I insisted, however, that we organize so that he can spend as much as he needs. This breed was originally created to herd herds in the mountains and can walk for seven hours without tiring. So I take Nala out for an hour every morning and my wife, who works from home, walks her for two hours in the afternoon. In addition, twice a week he is taken by a dog handler to take him into the woods with a small pack for half a day.
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Finally, my wife and I have a ritual of walking with Nala for three or four hours in the Bois de Boulogne on Sundays. These are precious conversation moments for both and good exercise. Having a dog disrupts the schedule, but also recreates the family bond. Nala has a great personality but is also quite greedy…
Personal collection
Add a little sweet touch to your pâté
However, Australian Shepherds have fragile digestive systems, so their diet should not change much. On weekends, I make chicken breast with rice and small vegetables for him. I also collect carrot peels that I steam to add a little sweet tang to her pâté… She loves it. We take him to our house in Normandy as soon as possible, with our 11-year-old cat Virjule, who is very affectionate, but with whom I fight so that he does not scare the birds.’
François-Régi Gaudry hosts We’ll Taste at France Inter, Très Très Bon at its Paris premiere and My Recipe is the Best in France at M6. On November 6, a new cookbook Éd. Marabut.
Source: Le Figaro
