Portrait : Pauline ROUARD, notre talentueuse traiteur.

Posté sur: 08 • 06 • 2023
 

Pauline Rouard Diabate is an independent caterer based in Forcalquier, in the Alpes-de-Haute-Provence region of France.

Forcalquier is a vibrant village with many cultural events and festivals throughout the year. It is home to a renowned Provençal market every Monday morning, picturesque streets, lively squares, historic fountains and beautiful old houses. It is also a wonderful place to relax and enjoy excellent local cuisine, surrounded by rolling hills, lavender fields and tulip fields.

Her journey, her passion:

After studying marketing and communications at university and gaining professional experience in Quebec, Pauline decided to turn her passion for cooking into her profession in 2014. For her, cooking is all about sharing and bringing people together.

As a tea lover and a supporter of products from local businesses, I first discovered terre d’Oc as a customer. Naturally, I share the company’s values, which celebrate the work of women around the world through a Fair Trade approach that respects both people and the environment.

For several years, Pauline has been supporting terre d’Oc by catering its corporate events. She also caters for weddings, celebrations, birthdays and other private or corporate events. She offers a wide range of menus, including themed catering, vegetarian options and international cuisine, as well as delivery and event setup services. Whenever possible, she works with seasonal, locally sourced ingredients. As she likes to say, it is “cuisine inspired by flavours from around the world.”

At terre d’Oc, we love welcoming our guests into our garden and sharing delicious food together. Pauline Rouard is exactly the kind of chef we appreciate! Based in Forcalquier, she passionately transforms locally sourced ingredients into exceptional dishes with creativity and expertise. Every delivery is an opportunity to surprise us with new flavours.

Whether sharing lunch with colleagues or hosting suppliers, it is always a pleasure to enjoy the authentic flavours of Provence through Pauline’s delicious creations.

The Burkinabè Association Adiouma Diabate

Alongside her catering business, Pauline and her Burkinabè husband founded the Adiouma Diabate Association – The Children of Bobo-Dioulasso. The association organises drumming classes and workshops, cultural events, and other activities that promote Burkinabè culture. It also works to improve access to education for children in Bobo-Dioulasso, Burkina Faso, by helping fund school fees, supplies, uniforms and school meals, among other forms of support.

Her husband, Adiouma Diabate, was born in Bobo-Dioulasso into a family of griots. Following tradition, his father introduced him to music from an early age, teaching him to play the djembe, balafon, doum and other traditional instruments. A versatile percussionist, he is passionate about passing on and sharing this ancestral knowledge. Burkina Faso is a country with a rich cultural heritage and traditions, and promoting this heritage is one of his greatest ambitions.

For terre d’Oc, working with local businesses means supporting the local economy. It also helps reduce our carbon footprint by limiting travel and transportation.

Finally, it enables us to build stronger ties with our local community and reinforce our reputation as a committed and responsible company within the region.

Traditional Spanish Recipe: Tarta de Santiago

Almond cake, better known by its original name "Tarta de Santiago", is a traditional dessert from Galicia, famous among pilgrims on the Camino de Santiago.

Ingredients for 6 people

150 g pure cane brown sugar

150 g ground almonds

3 eggs

1 tbsp cinnamon

Preparation: 15 minutes / Baking: 20–25 minutes

Mix all the ingredients together with a spatula, taking care not to incorporate too much air. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes. The crust should be golden while the centre remains soft and slightly moist.

You can also add orange or lemon zest, or try variations using hazelnuts, walnuts, pistachios or coconut. For the coconut version, simply add 20 cl of coconut milk while keeping the same proportions for the other ingredients.

The chef's favourite places

Organic bread: La Source Bakery in Forcalquier

Unis Verts Paysans, Forcalquier (a local farmers' shop): dairy products, cured meats, fruit and vegetables, eggs and cheeses.

C’est si bon Catering
Pauline Rouard Diabate
16 Boulevard Latourette
04300 Forcalquier
Tel: +33 6 49 30 62 07
 
Publié dans: Portraits

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