Picture the scene: You and your family are on the Greek island of Syros for our January 2024 cohort. You are learning how to prepare healthy, tasty dishes inspired by Syros’ blue zone island neighbour of Ikaria. Your teacher is chef - and anthropologist - Francoise Brana. If this sounds like your idea of foodie heaven, read on!
Introducing Francoise
I met Francoise and her family during a Boundless Life cohort in Sintra last year. It wasn’t until towards the end of the cohort that she revealed her very exciting career as a Culinary Chef! I was particularly excited to hear about some of the celebrities she’s cooked for in far-flung exotic locations😉.
“I have worked in restaurant and hotel kitchens since high school and have been obsessed with food since I can remember. I was born in Los Angeles in a Chilean family. We traveled frequently due to my father’s passion and free spirit. I grew up in Southern California, Mexico, Chile, Argentina and Italy. My parents finally settled back in San Diego and I moved to college to study Anthropology.
The kitchen was my calling and my journey continued back to Europe where I ‘stagiaire’d in France and worked throughout Italy learning as much as I could of how to make amazing cuisine from scratch.”
Francoise.
Reuniting with Boundless Life and sharing her expertise
Francoise’s family will be joining our January 2024 cohort in Syros, Greece where we are thrilled to announce, she will also be sharing her passion for all things culinary and travel.
Francoise will be hosting weekly cooking lessons with a focus on fresh, clean ingredients and healthy living inspired by the blue zones - including Syros’ blue zone neighbour, Ikaria.
Parents-only and ‘whole family’ lessons will be held on alternating weeks throughout the cohort - giving all family members a chance to learn from an expert and hone their culinary skills. Dinners will be a whole new experience once you are armed with Francoise’s techniques and recipes!
“Cooking has led me to travel and travel has led me to cook. Due to extensive travel with my family, I developed a global palate at a very young age. This search for new flavors is reflected often in my cuisine as well as the search for freshness.
Feeding people and cooking brings people together and creates memories. I love teaching people about food and inspiring families to try new flavors.”
Francoise
Just a taster of what’s in store
Here is just one of the recipes Francoise will be guiding our families through as part of her course:
Ikarian Longevity Stew
Serves 4
Total time to prepare 3h
- 225g cannellini beans (soaked overnight if dry)
- 1 onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 fennel bulb, finely chopped
- 2 carrots, finely chopped
- 500 grams chopped tomatoes
- 2 bay leaves
- 400 grams chickpeas (soaked overnight if dry)
- Salt and freshly cracked black pepper
- Handful of chopped dill, to garnish
Place the beans in a large pot and cover with water. Bring to the boil and boil for 40 minutes then remove from the heat, cover and let sit for 1 hour.
Drain and rinse and place into a bowl.
Heat half the olive oil over a medium heat and cook the onion, garlic, fennel and carrots, stirring occasionally, until soft. Add the beans and toss to coat in the oil.
Add the tomatoes and bay leaves and enough water to cover the beans by about an inch, then bring to the boil, reduce heat and simmer until the black eyed beans are about halfway cooked (check after 40 minutes, but it may take over an hour).
Add most of the chopped dill, and season with salt to taste.
Continue cooking until the beans are tender. Remove from heat and pour in the remaining olive oil and dill and serve in bowls with some fresh bread for mopping up the juices.
All images reproduced with kind permission from Francoise Brana. For more information about Francoise, please visit www.francoisebrana.com
If all of this has whet your appetite for a New Year family experience like no other, please reach out to us via our website Live Chat (bottom right of screen) to secure one of the few remaining spots.
