Mami had been a teacher of household arts and in fact cooking as a dressage was always kept to the limit. The expression “putting the small dishes into the big ones” made perfect sense at his table. An inveterate collector of recipes, books, binders, cut up here and there, I think that her gluttony and her passion for the wooden spoon also found their place in reading recipes. Equipped with an incredible battery, she whirled around in this kitchen without fear of tackling disheveled recipes such as vol-au-vent or puff pasta. She was dazzling to know how to do it. In the pantheon of my tasty Proust madeleines is his gourmet strawberry ice cream. Not a sorbet, oh no! A real ice cream, one where the portion of crème fraîche remains secret but certainly constitutive. It was added icing sugar, a dash of lemon juice and especially small mixed strawberries with an incomparable taste. Always served in the same small ramekins with old-fashioned decorations, it was a delight without a name.