The New York-based photographer taps into his French roots with his father’s classic combination of french bread and jam.
Clément Pascal grew up in rural France and spent time living and traveling around the world before he settled down in Brooklyn with his wife. Since his days of living in Senegal, where he first began his career in photography, Pascal has captured stars from A$AP Rocky to Alexander Wang with his signature warm and naturally lit analog style. In his 2016 photo book, Flushopolitan, the photographer hones in on cars and shops along New York City blocks between Flushing Avenue and Metropolitan Avenue in Queens. Now, no matter where he is, Pascal turns to a simple breakfast to transport him home to France: His father’s homemade raspberry seedless jam paired with “really good sliced bread (like Pain de campagne) and butter (like beurre d’Isigny or beurre de Baratte),” he tells Family Style.
Ingredients
- 2 ¼ pounds of raspberries
- 2 ¼ pounds of sugar
- 1 lemon juice
Instructions
- A day before eating, mash the raspberries in a food mill.
- In a jam pan mix pulp, sugar, and lemon juice. Bring to a simmer.
- Pour in a cooking dish (terrine), cover with parchment paper and store in the fridge until next day.
- The next day, bring the jam to a boil on high while stirring gently for 5 minutes.
- Immediately pour in a glass jar and close the lids and let it cool.