The taxi driver spoke about the main nuances of the operation of the Skoda Octavia A7

Who, if not the “cabman,” should know about all the problems of the car.

During his time in the taxi service, the driver changed four cars, and they all represented the Skoda Octavia. Per year of ownership “Octavia” taxi driver drove about 40 thousand kilometers and an extreme mileage of 250-280 thousand for each of them was considered the norm. After running in the last car, the driver decided to talk about the main nuances of operation and share advice for beginners of “skkodavody”.

The last car was purchased new in 2018. Its main characteristics were a 1.6-liter engine, paired with a manual transmission. During daily trips, the mileage of the Skoda Octavia A7 was 85 thousand kilometers. To maintain the warranty, the driver carries out maintenance at the official representatives of the company. “I don’t trust others, and I don’t just go and serve them,” he adds.

During this time, a motorist carried out maintenance five times, every 15 thousand kilometers. The standard maintenance procedure was to change the oil, oil, cabin and air filter. After 63 thousand kilometers, the driver replaced the brake pads with the original Ferodo and spark plugs. Since the 16-valve engines “guzzle” oil, the driver tops up from replacement to replacement of 1-1.3 liters of oil. Driving Experience all powertrains in the Skoda Octavia consumed excess oil.

During the tenure of the Octavia, the motorist, in addition to regularly replacing consumables and carrying out maintenance, never encountered abnormal engine failures, or other components of the technical part. A taxi driver recommends the use of quality materials and do not forget to conduct inspections in order for the car to serve the owner for many years.

I learned “Skoda” like the back of my hand, ”explains the owner of the Skoda Octavia A7, who plans to drive this car only in the future.

Dobrov Roman

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Confined families: “I can no longer play dinner” – Liberation

Confined families: “I can no longer play dinner” Liberation.

Let’s eat life against the Covid-19: the dessert that gives you the banana

Admittedly, we are unfair with the banana. Most of the time you buy it without conviction. A bit like an eternal ammunition for food cravings, just in case. Often, the banana does not age well in the fruit bowl, softens like an old sock with a chimney sweep when it turns black.

Old legend

The teenager convinces him without conviction in an annoyed sigh when he wants to stall the frill, in the absence of other sweet provisions. However, there was a distant time when we feasted on fried bananas while rambling on an old family legend about the discovery of the banana by his great-grandfather. Wounded during the great butcher’s shop of 14-18, he was sent to convalesce at the Carcassonne hospital where he discovered an unknown, yellow and curved fruit: the banana. Her roommates spit it out in disgust after gobbling it up with the skin. His great-grandfather had peeled his banana while watching “a Parisian” as he said laughing.

Trish Deseine

It can never be said enough how bectance is a thread that allows life stories to unfold. So the other day, we went back to sautéed bananas with the delicious recipe from one of our favorite culinary authors: Trish Deseine. In his book A hint of sugar (1), she concocted 90 desserts “To discover sugars differently” : its cookies, granolas, ice creams and other fudges allow you to revisit raw, natural, unrefined or unrefined sugars.

The previous recipeBeef terrine by Nicolas Vérot

For its “fried bananas with raw sugar and Greek yogurt” (2 people), you will need: 2 bananas that are not too ripe; 50 g of butter; 50 g of raw sugar (muscovado, rapadura, jaggery, molasses sugar, etc.); the juice of half a lemon and 150 g of Greek yogurt.

Heat the butter in a cast iron or non-stick pan. Cut the bananas in half lengthwise and put them in the pan.

Sprinkle with half the raw sugar, add the lemon juice and turn the bananas after two minutes. Add the rest of the sugar, then serve, scraping the pan well, to collect the caramelized juice.

Serve with Greek yogurt.

(1) A hint of sugar, 90 gourmet recipes to discover sugars differently by Trish Deseine. Photographs by Virginie Garnier (Editions de La Martinière, 2019, 24.90 euros).

Jacky durand


Let’s eat life against the Covid-19: speculoos, a Belgian story

It’s a ritual whose lack eats away at us like a sickness: biting into the speculoos that accompanies the little morning coffee on the terrace. Whether it is selling, raining, snowing or the sun is shining, for nothing in the world we would miss this little happiness attached to our favorite harbor. Here we are a bunch of apaches on Jaurès or the Place des Vosges to sniff the morning mood of Paname while sipping a tight espresso, a double, a long with the inevitable cigarette that we roll while listening to the chatterboxes, the grumpy, joyful but also the silence of the silent. The speculoos is the rattle of this furs with each his habits. There are those who fiddle with it before dipping it in arabica; those who chew on it after having swallowed their little black at a stroke and the generous who pass it on to their neighbor as a relational aid.

Biscuiterie Dandoy

We do not know why or how this sweet belgium landed en masse on the saucers of bistro cups dethroning the calva which ignited the barracks juice in the morning. But she has delighted us since one day, there is a lease, we discovered her temple in Brussels. Namely the Dandoy biscuit factory, located near the Grand Place where you get drunk on the sweet and spicy scent of speculoos. In his very precious and very learned “Dictionary of Belgian gastronomy and cuisine” (1), Jean-Baptiste Baronian teaches us that the etymology of the name of this cookie divides amateurs and even pastry chefs and bakers. Some derive it from the Latin word “speculum”, that is to say mirror in reference to the wooden mold whose mirror image is printed on the cookie. The others of the German form “spekulatius” coming from the Latin expression “episcopus speculator” which means “the bishop who spies” or “the bishop who knows everything”, reason for which the speculoos is also sometimes called “speculation” . For the author of this dictionary, “However, it seems more logical to admit that the word comes from the Latin” species “”, spices, especially since this cookie is, in fact, a mixture of spices (cinnamon, nutmeg, cloves). We make it by pressing the dough into a hollow wooden mold ”.

To cook up speculoos at home and make it a gourmet activity with kids, we borrowed the recipe from Janine and Jacques Andrieu Delille in their amazing and faithful book “Belgian cuisine, 200 local recipes”. You need 250 g of flour; 175 g brown sugar; a pinch of salt ; a small teaspoon of cinnamon; a small teaspoon of baking soda; 100 g of butter.

Place the flour on a work surface. Make a well in the middle and add the brown sugar, salt, butter, baking soda. Start by working the butter and brown sugar and gradually add the flour. Sprinkle some cool water on it. As soon as a homogeneous paste is obtained, form a ball and leave to rest in the fridge overnight.

Roll out the dough with a rolling pin. Cut out characters according to your imagination or use, if you have wooden shapes. Place them on a buttered or oiled baking sheet, put in a soft oven. Watch the cooking. Take out the speculoos before they are too dark. Let them cool on a wire rack.

(1) “Dictionary of Belgian gastronomy and cuisine” by Jean-Baptiste Baronian (ed. Rouergue, 2019, 28 euros)

(2) “Belgian cuisine, 200 local recipes” by Janine and Jacques Andrieu Delille (ed. de l’Octogone, 2005)

Jacky durand


Eat up against the Covid-19: nuggets with my teen

The teen is confined. More than ever, he subscribes to the two main pillars of his existence: junk food and screens. And we must admit that in the fourth week of Mitard, we really let go of the trapeze of parental authority on the subject. What good is it to rebel against the dictatorship of the Schokobons and the Rocket League when we ourselves are addicted to the Chocolate Taste Prince of LU and all the fighting movies on Netflix. It was that or we pecked at the pastis while reviewing the blockbusters by Max Pécas, for the record We calm down and drink fresh in Saint-Tropez (1987) or Clutch clutch, it smokes (1978). But the medical school advised against the second option, arguing that the turnip anisette mixture could be worse than the coronavirus. The teen approved by swallowing his twenty-fourth pack of Schokobons since the start of containment.

Victor Hugo

Exit therefore the great flights on the five fruits and vegetables per day. Forgotten reading notes on Victor Hugo or George Orwell. Now it’s four cheese pizza and PS4 on all floors of the containment. Go and teach a lesson to the reclusive but rather Zen teenager when at his age we beat the countryside without a license on an old bike. Being 15 at the age of the coronavirus, it is already a life lesson bitch that calls for indulgence. So the other night when he was about to fry a bucket of industrial chicken sleeves, he was offered to fry poultry at home with chef Grégory Cuilleron’s attractive “crispy chicken and spicy carrot mousseline” recipe. the book What are we eating tonight ? (1) is very precious in these times when you have to cook twice a day between four walls. The teenager said yes, surely to please us because, of the two of us, he is probably the great sage in the era of containment.

For the chicken nuggets (4 people), you will need: 4 chicken fillets; 100 g unsweetened cornflakes; 8 heaped tablespoons of flour; 2 eggs ; grapeseed oil; salt and freshly ground pepper. For the muslin: one kilo of carrots, 1 pinch of coarse salt; 1 cardamom pod; 2 teaspoons of turmeric; 10 cl of white vinegar; half a teaspoon of cane sugar; 2 teaspoons chopped or powdered fresh ginger; 75 g of butter.

Prepare the muslin: wash and peel the carrots, cut them into rings and place them in a pan of cold water with the coarse salt. Bring to a boil, then lower the heat and cook until the carrots are cooked. In a saucepan, dry the cardamom seeds and the turmeric to dry; deglaze with the vinegar and add the sugar and ginger. Let steep off the heat. Mix the drained carrots and add the butter and the infused vinegar. Blend until you get a fine, smooth mash. Adjust the seasoning and keep warm in the pan.

Prepare the chicken nuggets: roughly mix the corn flakes and put them in a deep plate. Pour the flour into another deep plate. Break the eggs by separating the whites from the yolks. Beat the yolks and pour them into a third plate.

Cut the chicken fillets into strips, salt them and pepper them. Roll them in the flour, pat them to remove the excess, then dip them in the egg yolk. Drain and bread them in the cornflakes. Fry in a pan in grape seed oil at 160 degrees. Place them on paper towels and serve them with muslin.

(1) What are we eating tonight ? 80 menus for the days of the week by Grégory Cuilleron (ed. Hachette, 2018, 14.95 euros)

Jacky durand


Let’s eat life against the Covid-19: the gratin comtois

Thinking of wallowing your little ones in the cellar? To poison your spouse with arsenic? Normal when attacking the fourth week of confinement. So nail their beaks with a Comtois gratin.


This paraphernalia is heavy: potatoes, smoked pig breast and Comté of course. When it lands hot on the table, it smells good at the top, the dandelion meadows, the fir woods and the Montbéliardes who ring the angelus with their bells. Even that there is one that must be having a good time on hills and dales, these days in Haut-Doubs. It’s the common frog. Usually, in this season, it is pan-fried with butter, parsley and garlic on the Comtois ranges. This year, we will not come to interrupt him too much in the middle of coitus to fill the eaters of amphibians. Although, there must be some Raboliot and other poachers to challenge the confinement and track down the frog.

The previous recipeEat up against the Covid-19: two desserts for the price of one

Cheese grinder

Coming back to the Comtois gratin, it’s a lifelong aminche. It’s much more than a dish, it’s obvious. Whoever ventures to ask for the precise recipe would immediately trigger the general hilarity between Morteau and Mouthe. At least, that’s our point of view because we have always known it, like the Jazz alarm clock on the bedside table of our old people. This is the kind of frichti that we learned while watching the daronne. Baby, we had the right to turn the cheese wheel over the slices of potatoes and we wanted the gratin crust like a rare candy. Then, we were allowed to fry it all alone with the thoroughness of a gardener tracing his furrows when it came to alternating layers of potatoes and cheese. We were persuaded to make a masterpiece but our slowness annoyed maternal power prodigiously.

White wine

Later, the gratin Comtois became the pillar of our student broke gastronomy. It was no longer a question of building Versailles in an oven dish but of throwing a few handfuls of potatoes and cheese in it between two liters of edelzwicker, the gratin pumping the overflow of Alsatian white wine. Sometimes, even today, a distant correspondent reminds us on the phone of these bacchanalia around the gratin of Comt. We listen to it, half-amused, half-nostalgic while opening the fridge door to find out if we have enough to make this timeless bectance.


You have to start by peeling and slicing a good kilo of potatoes (charlotte or roseval). Chop two cloves of garlic and grate a good piece of Comté. Cut into pieces 200 grams of smoked pork belly. Generously butter an oven dish. Place a layer of potatoes; salt moderately; add a handful of bacon; a layer of grated Comté cheese; a little garlic, a few strips of butter and freshly ground pepper. Continue to layer the layers until you finish with the grated cheese. You can also wet with a glass of dry white wine. Bake three quarters of an hour at 220 ° C and enjoy with a nice seasonal salad.

Jacky durand


Gobble Up Life Against Covid-19: Guy Savoy’s Lentil Curry

In these times of generalized confinement, we have an old family legend about lentils, peddled from generation to generation. That of a grandfather lost somewhere between the Meuse and the Somme during the First World War. Imagine, survival in the mud and shit of the trenches. Another form of containment. We pulled the bayonet out of the barrel, under the machine gun, to expose ourselves to another kind of deadly virus. In the family story, our furry young grandfather had been stranded for days under a bus storm when a ladle of lentils was thrown into his bowl and he lapped up without paying attention to this ragougnasse. Up to the spoon too much, when a nasty piece of junk was stuck in one of his ratiches, causing him terrible pain that he had to endure for three days and three nights. “We were in the middle of a pipe breaker, he said. Me, it was nothing, my tooth, next to the comrades who had their holes drilled. But if you knew what I tasted … “


One day, he told us that he may have survived this steel storm because he had “The rage that you treat your tooth”. He had kept from this painful episode a holy scare of lentils, which made him say when he was served: “You trilled them well, didn’t you?” Are there more stones or scrap? ”

Read also Let’s eat life against the Covid-19: two desserts for the price of one


Not only is the lentil today, most of the time, well sorted but it is above all a precious vegetable protein and a universal legume in all cuisines of the world. In France alone, there is a slew of varieties to delight all the simmerings: we think of green lentils from Puy, Berry but also the blonde from Saint-Flour and lentil from Champagne.

Multi-star chef

We borrowed its lentil curry from multi-star chef Guy Savoy in his amazing book Gourmet vegetables (1). You need 100 g of carrots; 100 g onions; 200 g lentils; a teaspoon of curry powder; 15 cl of fresh cream; a tomato; a knob of butter; salt and pepper.

Wash the lentils several times in plenty of water and soak them for 45 minutes, then drain them.

Peel onions and carrots and cut them into small dice four millimeters per side. Put these in a frying pan over a low heat with a knob of butter, just long enough to let them return their vegetable water. Then add the lentils and twice their volume of water. Put a lid and cook over low heat 45 minutes. In the meantime, check from time to time that there is enough liquid in the pan so that it does not stick and, if necessary, add a little water.

After 45 minutes of cooking, add 15 cl of fresh cream and a teaspoon of curry powder. The cream will first liquefy, then when the boiling begins, it will start to reduce.

Meanwhile, world a tomato. Start by cutting a cone around the tail with a small pointed knife in order to remove the slightly hard part of the flesh at the same time. To peel the tomato, cut a small cross at the base of the fruit then immerse it for twelve seconds in a saucepan of boiling water, and then fifteen seconds in cold water. The skin then withdraws on its own.

Cut the tomato crosswise and, using the knife, remove the seeds and the pulp to keep only the flesh. Then cut the tomato into small dice.

Pour the lentils into a baking dish. Add the diced tomatoes and place in the oven for three minutes, enough time to heat the tomato.

(1) Gourmet vegetables by Guy Savoy with Guy Langlois (ed. Plon, 1985)

Jacky durand


Gobble Up Life Against the Covid-19: Joseph Viola Ham Endives

We didn’t really see him coming, all of us confined (almost all). However, there were indications: the beginning of spring ten days ago, the sky more and more clear, the time change last weekend … April is here. As the seasons do not wait for the end of confinement to succeed, the beginning of April also means that it is the last month – before, hopefully, their return in October – to eat chicory, or chicons as they are called in the North and in Belgium.

Among the recipes in video that the Lyon chef Joseph Viola (1), best worker in France in 2004, offers these days on Instagram, we salivated before its endives with ham. For two people, you need: 4 slices of white ham, 4 endives, about 150 grams of grated Gruyère cheese, a little lemon juice (not compulsory). And for the béchamel: 150 grams of liquid cream, 350 grams of milk, 40 grams of butter, 40 grams of flour, nutmeg, salt, pepper.

The previous recipeLet’s eat life against the Covid-19: the calendos party

Wash the endives and place them in a casserole dish, with a little water, just “the bottom [de la cocotte], says the cook. We tend to cook vegetables too much, we distort them. ” Add coarse salt and a knob of butter, cover. Cook for about twenty minutes. During this time, prepare the béchamel: melt the butter, without letting it color, add the flour, mix quickly off the heat and put back on the heat for a little minute, still without going to the coloring. Add half the cold milk, beat well so that the preparation is smooth. Salt, pepper, nutmeg. Add the rest of the milk and the cream, mix well over the heat so that the sauce thickens a little.

With the tip of a knife, check the cooking of the endives, cook for a few more minutes if necessary by adding a little lemon juice “So that the endives stay very white”, advises Joseph Viola. Add the endive broth to the béchamel, whisk. Add half of the cheese to the béchamel.

Butter a baking dish, pour a few spoons of béchamel in the bottom. Wrap the endives in slices of ham, place them in the dish. Pour the rest of the béchamel on top – “It must be abundant and cover the ham well” – and grated cheese. The, “You have to be generous”. Bake for ten minutes, until the cheese gratin and the béchamel begins to bubble.

(1) Daniel and Denise, 156 rue de Créqui, Lyon IIIe, 8 rue Cuirre, Lyon IVe, and 36 rue Tramassac, Lyon Ve.

Kim Hullot-Guiot


Let’s eat life against the Covid-19: the calendos party

Do you have time? That’s good, we suggest you make a small monument for the taste buds and eyes. Because cooking is also a game of construction, cabinetmaking, sculpture, in short a whole manual art that arouses curiosity, taste. It is true that the visual has taken a preponderant place for a long time in the gastronomy today instagram to excess. To the point that, sometimes, the dishes that we are about to taste in the restaurant are prettier than good. But the fact remains that at the start of a culinary creation, there is often a sketch scribbled by a chef to explain to his brigade the arrangement of the ingredients.

At home, we are not necessarily the Botticelli of the strawberry charlotte or the Fragonard of the mille-feuille. But let’s face it, we’re happy when our apple pie or our pie shimmers the eyes of the guests. It’s because we’ve done everything to match the apple rings and make the pâté stuffing a mosaic of colors, tastes and textures.

Camembert apple mille-feuille

Today, you are offered to “play” with two major ingredients, a camembert and apples which should not be very difficult to find even in these times of confinement. This recipe comes from a clever and enticing book, My 100 cheese recipes by Jean-Charles Karmann (1), who explains: “The great enthusiasts who believe that cheeses cannot be tasted other than life on bread may be surprised; let them be reassured: never in the recipes that I offer you the unique taste of this traditional product is altered. On the contrary, the combinations of flavors offered always highlight it. ”

For its “apple camembert mille-feuille”, you need: a very firm camembert; 2 golden apples; 40 g walnut kernels; 2 tablespoons of breadcrumbs; 2 tablespoons calvados; 50 g of semi-salted butter; 1 tablespoon caster sugar.

The apple camembert mille-feuille will be even better if you let it ripen for about ten hours. Remove the Camembert from its box and reserve it. Without removing its crust, cut the camembert into three equal discs in the thickness direction. Reserve them on a plate. Peel an apple, seed it and cut it into slices about ½ cm thick. Book.

Melt 40 g of butter in a pan over low heat. Sprinkle with sugar, then add the apple slices. When they are nicely browned, flambé them with calvados until they are extinct, and let cool. Reconstitute the camembert by placing the apple slices between each disc of camembert.

Read alsoMonday’s recipe: lentil salad and choco banana as in colo

Put the camembert in its original box and let it ripen all day (around ten hours) at room temperature, turning it from time to time so that the cooking juices from the apple flow well into the dough of the camembert .

Mix the walnuts very finely with the breadcrumbs. Using a paintbrush, brush the camembert crust with the rest of the melted butter and coat each side with the nut crumbs.

Make apple crisps. Preheat your oven to 70 degrees. Finely chop the remaining apple without peeling or removing the seeds. Line the baking sheet with lightly buttered aluminum foil. Put the apple slices on it and let them cook for about two hours. You can also spend eight minutes in the microwave at low power. Serve the mille-feuille on a platter with the cooled apple chips.

You can accompany this mille-feuille with a thin slice of green cabbage and green apple or a curly bacon.

(1) My 100 cheese recipes, by Jean-Charles Karmann (ed. Minerva, 2005, 32 euros)

Jacky durand


Candied bodies # 5: gyrokinesis with Stephen Thompson

You dream every night of crystal-clear concentric circles, infinite spirals and the triple axles of Philippe Candoloro at the 1994 Winter Olympics. No doubt, in recent days, have you lacked space for freedom or have you unscrewed an unreasonable amount of Tokay bottles. Perhaps you still came across the conference by Belgian choreographer Anne-Teresa De Keersmaeker explaining his obsession with these geometric figures made of micro-alterations: “The spiral, she explains to the Collège de France, it is a certain concept of life. You turn, you change, then you end up on the same site as at the start but no longer in the same place. “ Like her, Canadian dancer and skater Stephen Thompson, a bronze medalist at the Lake Placid World Figure Championships, masters all the secrets of perfect circles. Without being able to slide on ice hand in hand at his side, he offers us a “confined” version with this express course of gyrokinesis, an anti-scoliosis wave practice excellent for stretching the back, from which he will soon graduate and in which the spine is supposed to perform circular movements in 3D (the sign “infinite”, therefore) like ice skates. “Thought”.

• Let’s be precise about the terms. Developed by a New York dancer (Juliu Hovath) and inspired by Pilates, classical dance, yoga, chi-gong (and almost all of the world’s somatic practices since time immemorial), the “gyrotonic »Is practiced on machines with straps, weights, SM pulleys that tie the fat of your legs like a little roast. More DIY, gyrokinesis is perfectly adapted to containment: “You just sit on a stool, your shanks at the edge, your feet firmly on the floor”, introduces Stephen Thompson.

• The first stopover of our great kinetic journey takes us to the land of the“Arch and curl” (generally speaking, somatic practices have a more pronounced effect in English). “Pull the heels under you, elbows back and arch. Then push the air in front of you with your palms, feet forward and roll up the spine. “ The bizu reflex would be to break the cervical and lumbar back during the “arch” while it is always a question of installing imaginary small airbags between each of the vertebrae. Can’t you do it? We do, bunch of losers. Stephen congratulates us on the phone: “Yes, that’s it, little air cushions.” The day starts well.

“Then take four breaths to dive your head past your knees -” curl “- look up to go vertical by inverting the curve of the back – in” arch “. Then on two breaths. Then on one. Before doing the same thing slightly diagonally. “ You should look like a pretty, laughing wavelet.

• Motivated like never, weld all of your vertebrae so as to transform your back into a solid block, which it will be a question of rocking from its base (the pelvis) like a tumble – or an old drunk aunt. “Draw a semicircle with the torso in front, right, behind, then come back to the center. And the same thing on the left, by transferring your weight thanks to the force of your feet on the ground and keeping the pelvis solid and immobile. ”

• Take the time – since this is not what is lacking – and breathe deeply the air – since it will soon be what will be lacking. Keep pitching like a bottle in the sea “By gradually moving your focus from the top of your skull, to the sternum and then to the ischia”.

• As you do not know where the ischia lies, you are currently in the process of starting knee rotations but please stop your stupidity, look on the web where these small bones are (therefore the last point of the coccyx) and resume wisely the practice.

• You should soon see a figure eight appear in space with a more or less perfect outline – symbol of infinite love which you may find it hard to feel the heat today but which could reward you with a few timid aches in the oblique tomorrow if the world is not too badly done.

“Put your hands on your shoulders crossing your arms and paddle to the right and then to the left with your elbows like kayak paddles, to make a nice twisting movement in 3D … Always the eight of infinity. By changing the quality of material in which you plunge your oar. ” Butter ? Snow? Torrent of water? And suddenly the awkward image of sculptor Camille Claudel, hobbled in her strait-jacket at the Montfavet psychiatric hospital, suddenly springs forth. This image also pursues you, endlessly.

• Free your arms from the straitjacket and gently transform yourself into a frog – in a state of passivity that should speak to you. Swim breaststroke vertically as if this little creature was also trying to get out of this stud by the ceiling (another recurring dream of recent days) and spring up with your arms “Like sparkling water”. We don’t want to know what you look like right now. It’s an intimate experience that belongs to you. Just certify to Stephen that she has done you a lot of good and almost distressed.

Eve Beauvallet