About me

My name is G. Nathalie BRIGAUD NGOUM, Mom's 2 children and bride.

My husband and my children are the official tasters of my culinary variations.

Multi-potential, I share my time with my family, my friends, my work as a sales and marketing manager, the various Envolées Gourmandes projects my company and of course, my kitchen.

I am indeed a chef, culinary consultant, Author, blogger, Animator of writing and / or cooking workshops.

I am distinguished by a poetic and greedy feather, tasty cuisine, responsible and healthy.

I am characterized by a cuisine that gives pride of place to good, carefully selected products from Cameroon in particular, from Africa in general and of course from France where I have lived for more than 20 years. I am not closed to other influences and I am a fan of anti-food waste.

I hope I made you want to work with me.

I am curious to know your projects and to know how I can accompany you in them.

Paris Hotel School
Prix du public WE EAT AFRICA 2018

About the blog

WRITTEN IN OCTOBER 2015… A LOT HAS CHANGED, SEE AT THE END OF THE TEXT…

2015

The cheerfully started forty, love of life and my husband, I am amazed the mother of two gifts of heaven not always restful.

Candice, 12 years, is both dreamy and manual, very articulated, simultaneously endowed with a vivid imagination. This is the Artistic Manager of this blog she has strongly pushed and helped create. The drawings, and all events will be filmed thought together with me, but concocted, served by it and signed.

Lukas, 7 years , is a small, endearing man. It is very good mom cooking -without really want to taste it - but prefers fries. He knows by heart all seasons and scenes of "Ninjago" in several languages, including Greek and Japanese. His great project, learn Korean.

Fred, dad, is the technical support and indispensable moral of this adventure, This family long journey, with you, dear visitors, I hope, filled as passengers.

Genesis

"You should have a blog" told me in July (2015) my daughter finding myself probably pathetic to take photos on my phone their dishes I mijotais. And it is true that I always had the bottom of my heart for little girl, a visceral need to write, sleeping on a sheet my moments of joy, as doubt and sadness.

But a blog about cooking, while the Internet is overflowing and there are so many quality ? A real challenge. And I have never been able to resist a challenge especially if it resonates deep within my being.

I did not cook for academic or professional career. I do not have a restaurant and'm not catering. So, who am I and what am I parry legitimacy ?

I'm just a passionate stoves (thanks Mom !), lover of good food, curious tastes by, away over there, everywhere. When I am happy, I cook and I write. When I go less, I write and kitchen ... So ?

The convivial space what a blog allows me to combine three strong passions : La cuisine, the writing, the sharing. It is also an opportunity to exchange mother / daughter through artistic creation in all its forms, my daughter's favorite field.

Join us on this voyage of fragrant stops regularly, wanderings often salty, sometimes sweet rides, fragrant absolutely correspondence, meetings fluffy course, of gourmet stops occasionally, incursions of spicy and stops too spicy. I will make you share the life of my garden that moves me to tears, herbs that I adore, my trips, my culinary meetings, but not only…

I will tell you, simple recipes, succulent, amazing and easy to perform. I will share with you conceived dishes created by me, I hope that blends harmoniously, tips, found ideas from here and there that I tested.

Reversals other recipes through blogs, books or magazines, will be explicitly identified, the sources cited.

We hope with my daughter, bring here a true and singular voice, create an original and innovative way.

So, place for gourmet and lyrical flights of fancy ... !!!

BN Nath.

Ps: a tasty thank you to Johan who m & rsquo; helped her find my way in the maze , oh so rich, WordPress features.

You have questions? You want information? Knowing a little more my work and my passions? One address : envoleesgourmandes@gmail.com

You can also find me on:

http://www.invite1chef.com/fr/chef-a-domicile/saint-gratien/nathalie-brigaud-ngoum.html

And on social media...

2018

The self obtained a Cape Town Hotel School of Paris

I propose today benefit:

  • Chef at home for companies and individuals
  • Initiator and facilitator of lyrical and gourmet workshops
  • consultant, photographer and culinary author

My phone 06 09 03 37 58

envoleesgourmandes@gmail.com

2019

Publication of My Kitchen Imprecis

BLANKET

Hello Dear All and All

Here is the cover of the first book edited by me, an abundant poetic and gourmet collection 😉

He proposes

- Near 130 tips, tips and practical variations

– 50 gourmet photos

– 50 balanced variations, tasty and creative

(recettes)

-21 dietary recommendations
(under the supervision of a doctor)

– 11 poetic texts

These sweets, (many of which happen to be gluten-free, and / or vegan), alliances of tastes, colors and textures, will light up your breakfasts, your brunches, your snacks and desserts, to the delight of young and old.

– Public price 29 euros (plus delivery)

Our videos

See more videos

Radio / Podcast

Press articles

At table ! The chef is a woman ... Portrait by Frédérique Harrus from Géopolis / France Télévisions
In the kitchen of ... Interview conducted by Michel Kamdem
Between words and cooking, she creates the right bond Mérimé Wilson
Media dedicated to the promotion of entrepreneurship in emerging countries and their diasporas Interview by Joelle Ngako.

70 Comments

  • Caroline Barla

    24 June 2018 at 19 h 58 min

    Congratulations Nathalie !!!
    Contente de vous retrouver par hasard sur le net et surtout très fière de votre parcours.
    Je vous reconnais bien dans la créativité, l’innovation et l’ecriture. C’est vraiment super !
    Je vous souhaite encore plus de succès.
    Bien à vous
    CeB

    • Envolées Gourmandes Nath

      4 July 2018 at 15 h 31 min

      Bravo à vous aussi Madame Barla,
      J’ai beaucoup appris à vos côtés au cours de toutes ces années où j’ai travaillé chez Caramelle à Douala au Cameroun. J’ai toujours admiré (je vous le disais assez souvent 😉 ) votre polyvalence, votre éclectisme, votre inventivité, votre talent et votre vision. A few weeks ago, on Facebook, many people raved about beautiful Japanese kimono trimmed in beautiful cloths in wax. I could not help but comment which stated that there are over 20 years since you proposed in your stores these textile creations, not to mention all the work on raffia, the leather, marquetry, personalized gifts etc.…
      Young Jeremy grown up !!! It is a grace to work with a parent especially if one performs the same job as him. I think emotionally with my mom that I cooked very little time.
      Barlabarla-architectes.com your site ranks high on the blog under the heading sites to check (Enjambées savoureuses)

  • Julius Essoka

    30 March 2018 at 13 h 26 min

    Soaring flights, bravo!
    Here,
    On the school benches St. Louis Bonaberi, it's old
    In family, with all the siblings… Yes,
    It is a great pride!
    Congratulations Nathalie!

    • marwa

      9 May 2017 at 19 h 54 min

      humm… that good recipes !!
      I will try all this gives me great appetite.
      A big BRAVO to the director of this blog because I could discover very original recipes and not very complicated

  • Anselmo M.

    21 February 2017 at 18 h 55 min

    Dearest Nath,

    The hazards of wandering "internautiques", I discovered your blog, but then what wonder, quel bonheur de retrouver la condisciple de jeunesse dans l’effervescence de la maturité, de l’accomplissement détonant des talents originels que tes pas au lycée laissaient plus qu’entrevoir.
    Dans le foisonnement des recettes gastronomiques directement sorties de ton imagination ou inspirées d’ailleurs, dans les images de tes activités, je (re) vois ton énergie pétillante, ta sensibilité artistique, your passion for beautiful letters, qualities that you now put so generously at the service of the satisfaction of the palates of your geographical environment, and regale the look and aesthetic sense with only a few clicks.

    "For I, Sita, the Bosso!” Keep up, Sis! Love.

  • Jean-Jacques DIKONGUE

    8 February 2017 at 9 h 45 min

    I was pleased to find a passionate writing, met years ago on the banks of a primary school. She already won awards for its taste for literature. I discovered years later, a passion for the culinary arts. And, with the same plumb, the same accuracy and precision makes me travel in flavors, using his ability of words, to make these moments getaway, pleasant, digestible and happy.
    With eyes closed, the peace of mind that I embark on and savor these delicious moments Gisèle Nath.

  • Appellation Mom

    4 November 2016 at 13 h 29 min

    What a nice blog! Bravo for this freshness and this good humor! I had the chance to meet you for real before discovering your blog! Je suis charmée et la gourmande que je suis, s’envole avec grand plaisir avec toi! 😉 au plaisir d’une prochaine rencontre! kisses

  • myriam

    17 May 2016 at 14 h 41 min

    Hello Madam !

    It is the operator you had the phone I wish you much courage, you are full of humor I had a good laugh today thanks to you. I hope I still would have brought you some help !

    Courage

    • Envolées Gourmandes Nath

      17 May 2016 at 14 h 56 min

      Myriam,

      Thank you for having kept his word. D’avoir été consulter le blog comme promis.
      J’espère que vous partagerez ce lien avec vos connaissance et pourquoi ne pas vous inscrire sur la liste de diffusion, c’est gratuit 🙂 🙂 !!!
      Vous êtes aussi pleine d’humour et de joie de vivre. Bon courage.
      Ps: Je vous précise par mail (personnel) la réponse qui m’a été donnée.

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