It All Begins Here: The Secrets of Creating the First Cookbook in a Series

After the original soundtrack, which combines the iconic pieces of the first season and the opening of the store in Saint-Laurent-d’Aigouze and is also available online, here it all starts to expand the world of production, with the release this week. The first official book dedicated to TF1’s hit daily soap opera.

Titled Here It All Begins: 40 Iconic Recipes from the Series, the book, available April 19 from Flammarion Publications, is billed by the production as a true gift to Here It All Begins fans who have been asking for it for a long time. Providing time, in one form or another, with the most important recipes of the Auguste Armand institute.

“We saw the beautiful plates we could create in the series, all the fans who talked to us about it, and the technicians and actors who asked our culinary teams for recipes, we wanted to create a beautiful cookbook. And I will give a gift to the fans of the series”Eglantine Sofianos, the artistic producer of the series, explained to us about this very beautiful work.

But the teams of Newen and Flammarion did not want to settle for a “simple” cookbook and decided to enrich this official work with interviews, anecdotes and exclusive photos.

“To ensure exclusive content, we’ve included interview receipts. We couldn’t include all the actors, but you’ll still find the main chefs and a few students”Eglantin Sofianos continues at our microphone. “Also with exclusive shooting photos. Anecdotes often related to cooking, but not only. And contextualization of each dish: in which ark, for which character? So each recipe has its own story”.

Thus, it all begins here. Fans will have the pleasure of finding dishes as emblematic as Constance de Teissier or Osso buco de Louis, which the culinary designer has transformed for Book Day to get photos that are possible. found in this book.

“We made sure to simplify the recipes because sometimes we have very complicated recipes in the series”Eglantine Sofianos, who last year told us all the secrets of the summer ark surrounding Greg and Noem, promises us. “This cookbook should make families want to say to their kids, ‘Come on, I’m cooking with my parents.’ “.

Obviously, in three seasons and almost 650 episodes, the series has countless recipes, highlighted by cooking lessons and tributes dedicated to Salome (Aurélie Pons), Anais (Julie Sassoust), Théo (Khaled Alouach), Eliot (Nicolas Anselmo), Greg. (Mikael Mittelstadt), Louis (Fabian Wolfrom), Jasmine (Zoe Severin) or Teissier (Benjamin Barochet).

The production and culinary teams of the series, who were very involved in this official book, had to make a drastic choice: “Initially we kept 80 recipes, then we went to 60, and finally we stopped at 40 dishes.”It all starts here, says the artistic producer.

“Given that we had a lot of interviews, we had to be able to create a balance between the recipes and the rest of the exclusive content. It was quite difficult, but we tried to balance between meat, fish, vegetarian, vegan, salty. and sweet”.

Culinary enthusiasts now have to step into the kitchen to try to reproduce on TF1 screen the recipes that made them dream. One day until volume 2? “Of course, if this ITC cookbook works and finds its niche, why not do a sequel, Volume 2, with other recipes, because there will be many more, anything is possible.”.

As for being able to see the world connected here, it all starts outside of the series, the book, or the store where fans can buy aprons, dishes, and other mugs, that doesn’t seem irrelevant at this point. Even if Eglantine Sofianos ensures that the production and the channel remain open for any expansion possibilities.

“We really want to develop the culinary world for the series. At the moment it’s not planned yet. We did a cooking workshop with influencers who came to the set, it worked really well. So it’s a good idea to talk about it, we should try to revive it.”.